Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pancakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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 T Vanilla
4 Eggs
*Filling*
1 C Cream Cheese
1/4 C Sour cream
2 Tb Sugar
1 T 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 stuffing's 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
processor or shaker container. Mixture will be thin.
~To Use
: For each crepe, pour 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, tern over and cook the
other side until golden brown.
: To reheat frozen crepes: either thaw, still wrapped, at room temp
for 1 hour before warming in an oven set at 350, or unwrap and place in a
microwave 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 cherries or berries;
top with sweetened 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 Source: Cheaper and Better Alternatives to Store-bought
Goods By: Nancy Birnes
