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-CREPES-
2 c Biscuit Baking Mix
1 1/2 c Milk
4 Eggs
BLINTZES
2 c Biscuit baking mix
1 1/2 c Milk
2 tb Sugar
1 ts Vanilla
4 Eggs
*Filling*
1 c Cream Cheese
1/4 c Sour cream
2 tb Sugar
1 ts Vanilla
: Making crepes can be easy if you already have a batch of
baking mix in the pantry. Flipping and filling takes some practice,
but you’ll get it down. Make sure your pan is hot enough to bounce a
drop of water, and has no rough spots.
: Crepes can be filled with various meat stuffings for a quick
brunch or dinner, or they are great with fruit for dessert. You can
make a batch of them and freeze them with wax paper or plastic wrap
between each one.
QUICK CREPES: Combine ingredients and beat until smooth in a blender,
food processer or shaker container. Mixture will be thin.
~To Use
: For each crepe, ppour about 1/4 cup of batter into a hot,
greased pan. Turn pan until batter covers the bottom and cook over
medium heat until golden brown. Loosen edge with a spatula, trn over
and cook the other side unitl golden brown.
: To reheat frozen crepes: either thaw, still wraped, at room
temp for 1 hour before warming in an oven set at 350, or nwrap and
place in a micowave on medium for 1 or 2 minutes.
~Ideas
: For dinner or brunch crepes, try filling with a spoonful of
finely ground tuna, chicken, or turkey salad and top with white sauce.
: For dessert, fill with spiced apples, sweetened cherres or
berries; top with swetened whipped cream and dust with cinnamon.
BLINTZES:
Mix batter and cook, as for crepes. Fill the crepe while still warm
with sweetened cream cheese, top with sour cream, and dust with more
sugar.
Yields: 12 crepes
Yields
12 Servings
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