MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crepes
Categories: French, Pancakes
Yield: 6 Crepes

MMMMM---------------------------BATTER--------------------------------
1 c Flour
1 c Milk
1 Egg
1 tb Oil
1/4 ts Salt

MMMMM----------------------APPLE VARIATION---------------------------
Apples; sliced
Butter
Lemon juice
Honey
Cinnamon
Cheddar cheese;
- grated (optional)
Yogurt
Toasted walnuts or almonds

MMMMM-------------------CHEESE HERB VARIATION------------------------
1 1/2 c Cottage or ricotta cheese
1 Scallion; minced
1 ds Basil
Fresh parsley; chopped
Salt & pepper
Butter
Sour cream or
- spinach & yogurt sauce
Tomato slices; for garnish

MMMMM----------------VEGETABLES VARIATION OPTIONS---------------------
Spinach & mushrooms;
- sauteed in butter
Broccoli or asparagus spears
Whole green beans

Beat batter ingredients in blender until smooth.

Heat a few drops of oil in a 6" crepe or omelette pan. When pan is
hot, pour in enough batter to coat bottom of pan and slightly
(1/8") up the sides. Pour excess batter off, back into the batter
container. When pancake appears to solidify. This should be over
moderate heat. Lift the edges gently and flip it over with a small
spatula. Turn out onto clean, dry towel or wooden surface.

You may want to double or triple this recipe, as some batter may be
lost to early mistakes. Also, crepes are very light and
delightful, and depending on what you fill them with, a person
could consume quite a few.

What to put in your crepes?

Sliced Apples:

Saute apples in butter until tender, with lemon juice, honey, and
cinnamon. Try grating in some cheddar cheese. Top the crepes with
yogurt and toasted walnuts or almonds.

Cheese Herb Filling:

Mix cheese and herbs. Season with salt and pepper. Fill each crepe
with 3 to 4 tb filling. Grill lightly in butter. Serve topped with
sour cream or spinach-yogurt sauce. Garnish with tomato slices.

Fresh Steamed Or Sauteed Vegetables:

Saute or steam the vegetables. Heat the crepes gently on a
buttered tray. Serve topped with one of many sauce recipes.
Experiment on yourself.

White Rabbit Salad:

The White Rabbit Salad recipe makes a great filling for brunch
crepes.

Ratatouille:

Ratatouille is good filling for dinner crepes. Cool the
ratatouille first, mix it with grated cheese, fill and heat the
crepes.

Tips:

* Make the pancakes and filling in advance, but assemble just before
heating or serving. Otherwise they'll get soggy.

* Crepes can be served hot, cold, or room-temperature.

Recipe by Moosewood Cookbook

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