Thursday's Recipe

I've been wanting to try to make crepes (crepe is a French word that means a very thin pancake) for awhile now. We have a excellent old book called "Crepe Cookery" that is full of interesting ideas and delicious recipes. It's amazing how versatile they are, they can be made into main dishes, desserts, served with meat, vegetables, fruit, fish, you name it! We used our leftover crepes for dessert simply using cherry pie filling and whipped cream.

All-Purpose Crepe Batter

4 eggs
1/4 tsp. salt
2 cups flour
2 cups milk
1/2 cup melted butter

In a medium bowl, combine eggs and salt. Gradually add flour alternately with milk, beating with an electric mixer or whisk until smooth. Beat in melted butter.
Refrigerate batter at least one hour. Makes 30-35 Crepes


HOW TO COOK CREPES:

Heat pan over medium heat. With one hand, pour in 2 to 3 tablespoons of batter. At the same time, lift pan above stove with your other hand. Immediately tilt pan in all
directions, swirling the batter so it covers the bottom of the pan in a thin layer. Work fast before batter cooks to much to swirl. Put the pan back on the stove.
Cook until bottom is browned. carefully turn with a spatula. Brown the other side until it is lightly browned. Remove crepe from pan.

Quiche Lorraine Cups


12 cooked crepes
4 slices bacon
1 cup grated Swiss cheese
2 Tbsp flour
1/4 tsp salt
3 eggs beaten
1 cup milk

Line greased muffin pans with cooked crepes. Cool bacon until crisp; drain and crumble. Sprinkle in crepe shells. Top with cheese. Mix flour, salt, and eggs with milk; pour over cheese. Bake at 350 for 15-20 minutes or until firm. Serve hot. Makes 12 quiche cups.

NOTE: In this recipe I used sausage in place of the ham, and also a mixed cheese. You can substitute your favorite meat and cheese, or even add onions, peppers, etc.

A crepe with cherry pie filling and whipped cream.