Recipe: Sandy, some crepe hints...& recipes

Sandy R ... just in case Page does not see your post in time, I thought I would post a few hints for you.

I do not have first-hand experience with crepe makers, I have always made mine in a shallow frying pan with a good handle.

First, you need to make your batter ahead and let it "rest" at least two hours, preferably more. Be sure there are no lumps in your batter. If you do get lumps you might want to run the batter through a sieve.

Your batter should be runny, maybe similar to syrup.

Lightly grease your pan. Make sure the pan is heated before putting in the batter. Put two tablespoons of your batter in the center of the pan and immediately begin to tip the pan (in a circular motion) to "spread" the batter. It will flow rather easily if you do this immediately and gently.

Cook until the top is dry. Turn over and cook another 15 seconds.

Crepes tend to stick together if you try to stack them after being cooked. You might have cotton dish cloths handy to use to separate the crepes when stacking them to cool.

This is great for you to be helping the fellas, mom. Have fun with this. Make extra batter so the kids have a chance to practice AND to sample their project!!!!!!

I've posted some crepe recipes below:
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Lemon Crepe batter

3 eggs
2 egg yolks
1/4 c lemon juice
3/4 c milk
1 c plain flour
1T sugar
1/2 tsp salt
1-1/2 T vegetalbe oil
2 t grated lemon rind

Beat the eggs, egg yolks, and lemon juice together. Add the milk and
stir well. Sift flour, salt, sugar together and gradually add to the
egg mixture. Add vegetable oil and blend thoroughly. If batter appears
lumpy, pour through a sieve. Stir in lemon rind and set aside for at
least one hour before use. Check just before starting to cook and if
it is too thick, thin with another tablespoon or two of milk. Pour two
tablespoons of batter in center of hot, lightly oiled pan. Tip pan to
spread the batter. Cook until top is dry. Turn over and cook other
side for 15 seconds.
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Chocolate Crepe Batter

3 eggs
1 1/4 c buttermilk
1/2 t vanilla
1 c plain flour
2 T sugar
1-1/2 T vegetable oil
2 T cocoa

Beat the eggs, then add buttermilk and vanilla. Mix well. Sift flour,
cocoa, sugar together and gradually add to the egg mixture. Add
vegetable oil and blend thoroughly. If batter appears lumpy, pour
through a sieve. Stir in lemon rind and set aside for at least one
hour before use. Check just before starting to cook and if it is too
thick, thin with another tablespoon or two of milk. Pour two
tablespoons of batter in center of hot, lightly oiled pan. Tip pan to
spread the batter. Cook until top is dry. Turn over and cook other
side for 15 seconds.
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Beef Stroganoff Crepes

18 crepes
1/3 c butter
1 onion
2 cloves garlic
250 g (1/2 lb) mushrooms
1 kg (2 lb) rump steak
1/4 t ground cumin
1/4 t marjoram
2 tsp Worcestershire sauce
1/3 cup tomato sauce (ketchup)
1/3 cup red wine
1/2 tsp black pepper
1/3 cup beef stock
2 tsp salt
2 cups sour cream
chopped chives

Make basic crepes (note not recipes above but plain ones.) Saute onion
and garlic in butter until the onion is soft. Slice the mushrooms
thinly and and to pan. Cook five minutes. Cut steak into thin strips
and add to pan along with cumin, marjoram, worcestershire and tomato
sauce. Stir frequently and cook until the meat browns. Add the wine,
stock, salt, pepper and cook until meat is tender. Add sour cream and
heat just until warm.

Now fill each crepe with stroganoff mixture. Fold over and put into
shallow buttered baking dish. Bake at 350F (180C) in oven for 20
minutes. Sprinkle with chives and serve.

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Hot Fudge Crepes

12 Chocolate crepes
1/2 c butter
1 c sugar
3/4 t instant coffee
1/3 c cocoa
1 c cream
1-1/4 tsp vanilla
chocolate ice cream

Make crepe and set aside. Melt butter in saucepan and add sugar,
coffee, and cocoa. Blend thoroughly. Gradually add creme and cook
over medium heat, stirring constantly for about five minutes. Remove
from heat and add vanilla. Put small scoops of ice cream on each crepe
and fold over. Pour hot fudge over crepes, sprinkle with chopped nuts
and serve immediately.