Recipe: Bisquick Crepes and Freeze Ahead Instructions (Bisquick, 1983)
Breakfast and BrunchCREPES
1 cup Bisquick baking mix
3/4 cup milk
2 eggs
Beat all ingredients with hand beater until smooth.
Lightly grease 6- or 7-inch skillet; heat until hot. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack cooked crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out.
TO REFRIGERATE:
Stack 6 cooled crepes between waxed paper. Wrap in aluminum foil and refrigerate no longer than 2 days. Heat wrapped stacks of crepes in 350 degree F oven until hot, about 10 minutes.
TO FREEZE:
Stack 6 cooled crepes between waxed paper. Wrap in aluminum foil, label and freeze longer than 3 months. Thaw wrapped crepes at room temperature about 1 hour. Heat thawed wrapped crepes in 350 degree F oven until hot, about 15 minutes. Or unwrap crepes and microwave on high (100%) until edges are soft, 1 to 2 minutes; let stand 3 minutes.
QUICK FILLINGS AND TOPPINGS FOR CREPES:
Yogurt
Ice cream and ice-cream topping
Prepared pudding
Pie filling
Whipped cream
Fruit
Jam or jelly
Whipped cream cheese
Creamed chicken, tuna or shrimp
Ham and cheese
Vegetable and cheese sauce
Makes about 12 crepes
From: Recipelink.com
Source: Recipe booklet: The Best of Bisquick - Favorites from the Past and Present from Betty Crocker, General Mills Inc., 1983
1 cup Bisquick baking mix
3/4 cup milk
2 eggs
Beat all ingredients with hand beater until smooth.
Lightly grease 6- or 7-inch skillet; heat until hot. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack cooked crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out.
TO REFRIGERATE:
Stack 6 cooled crepes between waxed paper. Wrap in aluminum foil and refrigerate no longer than 2 days. Heat wrapped stacks of crepes in 350 degree F oven until hot, about 10 minutes.
TO FREEZE:
Stack 6 cooled crepes between waxed paper. Wrap in aluminum foil, label and freeze longer than 3 months. Thaw wrapped crepes at room temperature about 1 hour. Heat thawed wrapped crepes in 350 degree F oven until hot, about 15 minutes. Or unwrap crepes and microwave on high (100%) until edges are soft, 1 to 2 minutes; let stand 3 minutes.
QUICK FILLINGS AND TOPPINGS FOR CREPES:
Yogurt
Ice cream and ice-cream topping
Prepared pudding
Pie filling
Whipped cream
Fruit
Jam or jelly
Whipped cream cheese
Creamed chicken, tuna or shrimp
Ham and cheese
Vegetable and cheese sauce
Makes about 12 crepes
From: Recipelink.com
Source: Recipe booklet: The Best of Bisquick - Favorites from the Past and Present from Betty Crocker, General Mills Inc., 1983
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breakfast and Brunch
Breakfast and Brunch
- Asparagus Crepes with Mushroom Sauce (make ahead)
- Blue Bottle Coffee Company Brown Sugar and Winter Spice Granola
- Chex Granola (1980)
- Plain Omelet for One with 8 Variations (Waring blender recipe, 1960's)
- Short-Cut Scrapple
- Great Egg White Omelet (serves 1 to 2)
- Mushroom Asparagus Quiche (using refrigerated crescent roll dough)
- Great American Home Baking Ham and Cheese Quiche (with variations)
- Ham and Veggie Strata (make ahead)
- Raised Doughnuts for Fereshteh
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute