For the crepes, whisk eggs, salt, flour, milk
nd the size of your crepes.
Cut the butter into
For the crepes, sift flours into a large
FOR THE CREPES:.
Place milk, egg, flour,
Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
ace in bowl and microwave for a very short time- divide
nd simmer, still stirring, for 3 to 4 minutes or
nd make the crepes in the usual way.
Recipe should make
ests for sauce)At least a day or two before making Crepes
In a bowl, combine flour, milk, eggs, oil and salt.
Beat until blended.
Heat a lightly greased skillet.
Remove from heat; spoon in 2 tbsp. or 1/4 c. butter.
Lift and tilt skillet to spread batter evenly.
It should be very thin.
Return to heat.
Brown then flip.
(This makes a lot of crepes, usually half the recipe for the chicken.)
First, we get the crepes started.
In a bowl,
Procedure for Chocolate Crepes:
Whisk together egg, sugar
For the crepes, sift flour and a large
Crepes:
Beat the eggs and
Lay the crepe flat on a pan or griddle over medium heat.
Arrange the cheese and ham on the crepe - make a nest for the egg, and also think about how you plan to fold the crepe and arrange the filling accordingly.
Break the egg onto the crepe.
Cook for a few minutes until the egg whites are white but very tender, and the yolk cooked but still runny - if you like, fold the crepe and cook for a few minutes on the other side.
Remove the crepe to a plate.
Garnish with minced parsley, if desired.
Prepare a basic crepe recipe in advance. Crepes can be made and frozen
FOR THE CREPES: Combine eggs, milk, water, flour,
To make the crepes: in a medium bowl sift
For the crepes, place the water, milk, eggs,
Inside each crepe, put reasonable amount of both cream cheese and sour cream.
Roll each crepe into a tubular shape.
In a chafing dish, melt butter over medium heat.
Mix in strawberries and sugar until sauce thickens.
Add strawberry liqueur.
Cook until sauce continues to thicken, then flambe with brandy and mix gently.
Spoon strawberry mixture over crepes.
Serve.
Suggested Wine: Moet and Chandon White Star.