cplma@marlin.jcu.edu.au (Lynn M Alford) (04/13/91)
I am going to post two fairly unusual crepe batters and two fillings just to give you a good idea how how varied crepe making can really be. These recipes are from Wonderful ways to prepare Crepes and Pancakes by Jo Ann Shirley. Published by Ayers and James (Aus.), Stafford Pemberton Publishing (UK) or Prestige Books (US). Lemon Crepe batter 3 eggs 1 T sugar 2 egg yolks 1/2 t salt 1/4 c lemon juice 1 1/2 T vegetable oil 3/4 c milk 2 t grated lemon rind 1 c plain flour 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. Chocolate Crepe Batter 3 eggs 2 T sugar 1 1/4 c buttermilk 1 1/2 T vegetable oil 1/2 t vanilla 2 T cocoa 1 c plain flour 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. Beef Stroganoff Crepes 18 crepes 2 t Worcestershire Sauce 1/3 c butter 1/3 c tomato sauce (ketchup) 1 onion 1/3 c red wine 2 cloves garlic 1/2 t black pepper 250 g (1/2 lb) mushrooms 1/3 c beef stock 1 kg (2 lb) rump steak 2 t salt 1/4 t ground cumin 2 c sour cream 1/4 t marjoram 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. Hot Fudge Crepes 12 Chocolate crepes 1/3 c cocoa 1/2 c butter 1 c cream 1 c sugar 1 1/4 t vanilla 3/4 t instant coffee 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. This is only a small sample from this cookbook. It has been well worth the 50 cents we spent on it at a used book sale. :-) Lynn Alford