—Lancaster Farming, Saturday, Nov. 6, 1976
46
If you have really
receptive guests, you can
have the crepes all prepared
and placed on buffet table
with several different fillings
available. Then, each guest
can prepare his or her own
snack in the way preferred.
Crepes are also good for
making vegetable dishes.
For instance, broccoli or
asparagus spears can be
placed inside a crepe topped
with Cheddar cheese and
baked until prepared.
The list in endless. And,
one thing Lettie Schadler
points out is that when you
are dreaming up all the
possibilities for this food, you
should remember that
crepes were traditionally
used as a way to make~“a
little food seem like a lot.”
So, they are a great way to
use up leftovers
economically.
RECIPE
The basic types of crepe
recipes follow.
Classic French Crepes
2 whole eggs
2 egg yolks
1-V4 cups milk
1 cup flour
Vz teaspoon salt
2 tablespoons butter
Dessert Crepes
2 whole eggs
2 yolks
1 -Vz cups milk
1 cup flour
2 tablespoons sugar
Vz teaspoon salt
2 tablespoons butter
2 tablespoons brandy or
liqueur
Fines Herbes Crepes
2 whole eggs
2 yolks
1 cup milk
1- cup flour
Vz teaspoon salt
2 tablespoon butter
1 teaspoon parsley, chives,
and basil
Frittatine (Italian)
Main Course Type
1 egg
1 yolk
Vz cup water
Vz cup milk
1 cup flour
Vz teaspoon salt
2 tablespoons olive oil
Chinese (for egg rolls)
2 eggs
2 cups water
1 cup flour
2 tablespoons cornstarch
Vz teaspoon salt
Blintes
(Main course or dessert)
2-
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Crepes
[Continued from Page 45]
l-Vz cups milk
1 cup flour
Vz teaspoons salt
2 tablespoons butter
General Directions
After heating a well
seasoned, greased pan so
that a drop of water
“bounces,” pour a small
amount . (about two
tablespoons for most pans)
into the center of the pan.
Tilt the pan rapidly so to
spread a thin layer of batter
over the bottom of the pan.
Patch holes which develop
with a rubber scraper dipped
in batter. Let cook for 30 - 60
seconds or until crepe comes
away from the pan and is
browned to your taste.
Sometimes you will want to
turn the crepe to lightly
brown the other side for 15 -
20 seconds. OtheF-times you
may not need to brown the
second side.
Slide crepe onto a paper
towel-covered surface.
Replace pan on unit and wipe
pan with buttered paper or
pastry brush dipped in
butter.
Stack crepes between
pieces of waxed paper up to
three days in the
refrigerator. To thaw, place
package in preheated 300
degree F. oven for 10
minutes.
FILLINGS
Some basic fillings are:
Cannelloni Casa
Grande
1% pounds ricotta cheese
Vz pound shredded Moz-
zarella cheese
3 egg yolks
Salt and pepper
1 pound jar spaghetti sauce
V* cup grated Parmesan
cheese
Prepare Italian Crepes
(Frittatine) browned on both
sides. Mix ricotta, moz
zarella, egg yolks, salt and
pepper. Divide among 16
crepes. Place filling in
center of crepe and roll up.
Place in baking dish - seam
down. Cover with sauce and
Parmesan cheese. Bake for
10 to 15 minutes at 400
degrees or until heated
through and topping is
browned. Makes 16.
Spring Rolls with
Shrimp and Bean
Sprouts
pound cooked shrimp,
cleaned, chopped
1 tablespoon sherry
1 can bean sprouts, rinsed
and drained
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2 tablespoons oil
1 tablespoon soy sauce
Vz teaspoon sugar
Salt and Pepper
Cornstarch -'water paste
Oil to deep-fry
Make Chinese crepes.
Brown only one side.
Marinate shrimp with sherry
10 minutes. Heat oil. Toss
bean sprouts, shrimp and
sherry for a minute. Add soy
sauce, sugar, salt and
pepper. Heat through. Spoon
onto browned side of crepe
on lower half. Fold bottom
over filling. Fold over sides
like an envelope. Roll up.
Seal seam with cornstarch
mixed with small amount of
water to make a paste. Fry
at 375 degrees in hot fat until
crisp and brown. Makes
about 20 crepes.
Monte Cristo Crepe
Sandwiches
Make fines herbes crepes
Thin sliced turkey or chicken
roll (slices of each for
each crepe)
Thin sliced boiled or baked
ham
Thin sliced Swiss cheese
Dijon-style mustard
3 beaten eggs
Make fine herbes crepes.
Brown on one side only.
Spread the crepes with
mustard on the browned
side. Top with chicken,ham
and cheese. Roll up jelly roll
fashion. Dip in beaten egg
and brown in hot butter till
brown.
NOTE: The thinner the
slices, the easier this is to do
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Meat production may hit
record 39 billion pounds
-WASHINGTON, D, C. r
Last year, 1975, U.S. com
mercial beef production was
the highest on record. Veal
production was the highest in
a decade. Pork production
was down sharply - the
since 1966. Lamb and
mutton production continued
their downtrend. As a result,
over-all commercial red
meat output was off from a
year easier, more than a
billion pounds below 1971’s
record 37.4 billion pound
total.
Things are a bit different
"this year.
Beef output continues at a
record pace, veal output is
up slightly, and pork
production is on the m
' crease. Only mutton and
lamb production are down,
according to USDA figures
published last month.
If present trends continue,
total red meat production for
1976 will have hit an all-time
record high of 39 billion
pounds.
and the neater the sand
wiphes will look.
For further information,
Lettie suggests reading one
or both of two books. They
are Women’s Day Crepe
Cookbook by Sylvia Schur,
and Crepe Cookery, by
Mable Hoffman.
Meanwhile, U.S. imports
of both cattle and hogs
continue up. August cattle
imports, at 23,893 head, were
nearly five times the Aug.
1975 total. Hog imports for
the month totaled 5,238 head,
double that of a year earlier.
The Jan.-Aug. totals:
Cattle imports, at 521,968
head - four times that of a
year earlier. Hog imports, at
32,920 - more than double
that of a year earlier.
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