Almond Peach Crepes                                     Banana Crepes
Basic Dessert Crepes                                        Black Forest Crepes
Brandied Apple Crepes                                   Breakfast Crepes
Broccoli Crepes                                                 Cheese Crepes
Cherry Cheese Crepes                                     Chicken Crepes Pecan
Chicken Enchilada Crepes                             Creamy Chicken Crepes
Crêpes                                                                   Crepes A La Crab
Crepes Filled W/Chocolate Mousse            Dessert Crepes
Dessert Crepes 2                                                French Cream Crepes W/Raspberry Sauce
Gingered Pineapple Crepes                           Golden Apple Crepes
Ham Crepes                                                        Lemon Crepes Suzette I
Lemon Crepes Suzette II                                Lemon-Berry Crepes
Maple Crepes                                                     Maple Crepes
Praline Crepes                                                    Sausage Crepes
Sausage-Blueberry Breakfast Crepes          Shrimp Crepes
Spinach And Cheese Crepes                          Squash-Stuffed Crepes W/Orange Glaze
Strawberry Cream Cheese Crepes               Tropical Crepes

2      Cans          pineapple tidbits -- (8 oz.) undrained
1      tblspn.       plus 1 tspn. cornstarch
1      tspn.          rum flavoring
1      cup            whipping cream
½     cup            cream of coconut
12                      Basic Dessert Crepes
¼     cup            flaked coconut

Combine pineapple and cornstarch in a small saucepan. Mix well. Cook over medium heat,
stirring constantly, until thickened. Stir in rum favoring. Remove from heat; cool. Beat
whipping cream until stiff peaks form. Fold cream of coconut into whipped cream; spread
down center of each crepe. Fold sides over and place, seam side down, on serving dishes.
Spoon pineapple sauce over each crepe; sprinkle lightly with coconut. Yield: 12 crepes.
Back to INDEX:
**************************************************************
Basic Dessert Crepes

1½ cup      flour
1 tblspn.    sugar
¼ tspn.      salt
2 cup        milk
1 tspn.      vanilla
3 lg           eggs
2 tblspn.   butter, melted
                 vegetable oil

Combine flour, sugar, salt, milk and vanilla, beating until smooth. Add eggs and beat
well; stir in butter. Refrigerate batter at least 2 hours. Cook crepes on crepe pan or in
skillet with oil. Pour 2 tblspn.s batter into pan. Quickly tilt pan in all directions so
batter covers pan in a thin film. Cook 1 minute, or until lightly brown.
Back to INDEX:
**************************************************************
Golden Apple Crepes

Filling:
4      Medium        Golden Delicious apples
¼     cup                butter or margarine
1      cup                apple juice
2      tblspn.           honey
1/8   tspn.              salt

Crepes:
2/3    cup            flour
1       cup            milk
¼      cup            vegetable oil
2       lg               eggs
1      tblspn.        sugar

Combine all crepe ingredients; beat until smooth. Lightly brush 8-inch skillet or crepe
pan with butter or margarine. Heat over medium heat. Pour 2 tblspn.s batter into
skillet and swirl to thinly coat bottom. Cook until lightly browned and cook other side
if desired. Remove crepe from skillet and place on tray or platter with waxed paper
between crepes. Wrap and freeze if desired. For Filling: Pare apples, core and slice thinly.
Gently saute apple slices in butter. Stir in juice, honey and salt. Cover and simmer until
barely tender. Remove apples with slotted spoon. Keep warm. Blend cornstarch and water.
Stir into hot juices and stir until mixture boils and thickens. Return apples to pan. Spread
generous spoonful of apple mixture down the center of each crepe. Roll up crepe; garnish
with sour cream. Yields 14 crepes.
Back to INDEX:
**************************************************************
Ham Crepes

1      tblspn.       butter
1      tblspn.       flour
1      cup            milk
1      Dash          salt
1      tblspn.       green pepper
2      Cans          cream of golden mushroom soup
1      Lb.             ham -- chopped
1      cup            sliced mushrooms (optional)
8      Oz.            sour cream

Make a white sauce using butter, flour, milk and salt. Add chopped green pepper.
Add cans of soup. Mix thoroughly. Add mushrooms and sour cream. Divide sauce
in half. Reserve half for topping crepes. Add ham to other half. Fill prepared crepes
and roll. Place on cookie sheet. Cover with foil and bake 30 minutes at 350° F.
Spoon remaining sauce over hot crepes after serving. Fills 16 crepes.
Back to INDEX:
**************************************************************
Lemon-Berry Crepes

¾     cup            milk
½     cup            all-purpose flour
1      lg              egg
1      lg              egg yolk
1      tblspn.      sugar
1      tblspn.      cooking oil
½     cup           sugar
2      tblspn.      cornstarch
¾     cup           cold water
2      lg              beaten egg yolks
1      tspn.          finely shredded lemon peel
3      tblspn.       lemon juice
1      tblspn.       butter or margarine
½     cup            blueberry or red raspberry preserves
1      tspn.          lemon juice

Crepes: Combine in blender milk, flour, egg, 1 egg yolk, 1 tblspn. sugar and oil.
Cover. Blend until smooth (about 30 seconds). Heat a lightly greased 6-inch skillet.
Remove from heat. Spoon in about 2 tblspn.s of batter, lift and tilt skillet to
spread batter. Brown on one side only. Invert over paper toweling.
Repeat to make 12 crepes.

Filling: In heavy saucepan stir together the ½ cup sugar and cornstarch; stir in cold
water, mix. Stir in 2 beaten egg yolks and lemon peel. Cook and stir until thick.
Cook 2 minutes more. Remove from heat. Stir in 3 teaspoons lemon juice and butter.
Cover and cool. Fill with preserves. Serves 12.
Back to INDEX:
**************************************************************
Maple Crepes

4      Lg             eggs      (1 cup)
2      cup            sifted flour
2      cup            milk -- room temperature
¼     cup            melted butter
2      tblspn.       brandy
1      tspn.          salt
1      tspn.          grated lemon rind

Maple Butter:
2½   cup            butter
1      cup            pure maple syrup
½     tspn.          maple extract

Crepes: Mix all ingredients in blender; let stand 20 minutes. Pour ¼ to 1/3 cup batter
in hot crepe pan, brown on both sides and pile on top of each other. Yields 18 crepes.
Maple Butter: Cut butter into cubes; blend with syrup and extract. Whip until light;
melt butter and coat crepes with butter. Roll crepes up, sprinkle with confectioners
sugar and serve with extra warm maple butter.
Back to INDEX:
**************************************************************
Praline Crepes

2        tblspn.          butter
                              dark corn syrup
½       cup               brown sugar
1½      Pt.               ice cream (any flavor) -- (1 ½ to 2)
½       cup               coarsely chopped pecans -- (½ to 1)
1        tspn.             vanilla
16      Small            crepes

Vanilla Crepes:
3                         eggs
1 to 2 tblspn.       butter -- melted
1        tspn.          vanilla
2        tspn.          sugar
¾       cup            milk or half and half
¾       cup            flour
¼       tspn.          salt

Filling Melt the butter in skillet. Add pecans and cook over medium high heat until pecans
are lightly browned. Stir occasionally. Add syrup, brown sugar and vanilla. Heat to boiling,
stirring constantly. Boil 1 minute. Cool. Spoon about ½ cup ice cream onto the center of
each large crepe. Spoon ¼ cup onto the center of each small crepe. Fold over or roll up.
Spoon pecan sauce over crepes to serve.
Vanilla Crepes: Combine all ingredients in a blender and blend until smooth. Makes 2 cups.
Back to INDEX:
**************************************************************
Sausage-Blueberry Breakfast Crepes

Crepe Batter:
½  cup             cold water
½  cup             cold milk
2   lg                eggs
¼  tspn.           salt
1   cup             flour -- sifted
2   tblspn.        oil

Blend crepe ingredients on top speed for 1 minute. Let set ½ hour or overnight to thicken.
Cook crepes.

1½ lb.      sausage*
1¾ cup     sour cream
                blueberry syrup

Brown sausage so it's crumbly. Drain. Spread each crepe with 1 tblspn. of sour cream.
Place 1 ounce sausage on each crepe and roll up. Place crepes in a 2-inch half pan, side by side.
Bake in 400 degrees oven for about 8 minutes. Serve with hot blueberry syrup.
Makes 10 servings or 20 crepes.

*Ham, thinly sliced, may be substituted for sausage.
Back to INDEX:
**************************************************************
Shrimp Crepes

1      Pkg.          cream cheese -- (8 oz.)
2      tblspn.       mayonnaise
2      tblspn.       chives
1      tblspn.       pimento
1      Can           shrimp pieces
1      tspn.          dry mustard
10                      crepes -- (10 to 12)

Mix ingredients together and spread on crepes. Cut crepes into 6 wedges.
Roll up starting with wide end. Brush with melted butter and bake 10 minutes at 325° F.
Back to INDEX:
**************************************************************
Spinach And Cheese Crepes

2/3  cup           all-purpose flour
½    tspn.         salt
3     lg              eggs
1½  cup           milk
¼    cup           melted butter
2     Pkg.          frozen chopped spinach
2     Lg            curd cottage cheese
6     Oz.           Parmesan cheese
1     Lb.           grated Swiss cheese

In medium bowl with wire whisk or beater, beat flour, salt and eggs until smooth.
Gradually add milk and 1 ½ teaspoons melted butter until blended. Cover and
refrigerate at least 2 hours. Brush bottom and sides of a Teflon skillet (7-inches)
with melted butter. Over medium heat, pour ½ cup batter into pan, rolling to
evenly cover. Cook until the top is set, then carefully turn. Cook about 1 minute.
Stack with waxed paper between crepes. Wrap in foil and refrigerate. Place uncooked
spinach in colander; thaw under cool water. Set aside in small bowl. Place cottage
cheese in colander and remove excess liquid. Grate Parmesan and Swiss cheese.
Mix all 3 cheeses together; spread thin layer of cheeses across the crepes.
Add spinach. Roll the crepe the direction the spinach line runs. Place side by side in
greased 13 x 9-inch pan. Sprinkle with Parmesan cheese. Bake at 350 degrees for 40
minutes. Let stand for 10 minutes. Serve.
Back to INDEX:
**************************************************************
Breakfast Crepes

Filling
4      lg              hard-boiled eggs -- chopped
4      Slices        bacon -- fried, drained and crumbled
1      cup           sour cream
1      tblspn.      milk
¼     tspn.         onion powder or minced onion
½     tspn.         salt
¼     tspn.         paprika
1/8   tspn.         pepper
1      cup           Cheddar cheese -- grated

Crepes:
1     cup            flour
1½  cup            milk
2     lg               eggs
1     tblspn.       oil
¼    tspn.          salt

Filling Mix all together and fill crepes. Top with a little grated cheese and bake at 400°F
for 20 minutes. Fills about 16 crepes.

Crepes Combine ingredients; mix very well with mixer. Pour batter through a strainer to
get out lumps. Let set a little to let bubbles settle. Heat a lightly greased 6-inch skillet or
use crepe pan. Add about 2 tblspn.s batter. Tilt to spread batter evenly. Cook until
lightly browned, one side only. Put filling on unbrowned side. Roll up and bake.
Keeps very well in refrigerator for several days.
Back to INDEX:
**************************************************************
Broccoli Crepes

1      Head         broccoli -- cooked
1      cup            Ricotta cheese
½     cup            slivered almonds
1      tblspn.       basil
                          salt and pepper to taste
1      Dash          Tabasco sauce

Mornay Sauce:
2      tblspn.       butter
2      tblspn.       flour
1½   cup            hot milk
1      tspn.          salt
                         white pepper
1      Dash          nutmeg
1      lg               egg yolk
¼     cup            grated cheese

Coarsely chop the cooked broccoli and mix with other ingredients. Place a portion
of broccoli filling on the lower third of a crepe and roll up. Continue until all crepes
are filled. Place side by side in a buttered baking dish. Cover with foil. Bake at 350°F
for 15 minutes. Prepare Mornay Sauce. In a heavy saucepan melt the butter over
medium heat. Stir in flour and cook for 2 to 3 minutes. Add hot milk all at once and
whisk until smooth. Let come to a boil and stir until thickened. Reduce heat and season,
while whisking the thickened sauce. Pour sauce over crepes as soon as they are taken
out of oven.
Back to INDEX:
**************************************************************
Cheese Crepes

Crepes:
4      cup            Bisquick
3      cup            milk
8      lg               eggs
4      tspn.          sugar

Cheese filling:
2    (8oz.)       cream cheese
2    lg             egg yolks
1    tspn.        lemon juice
½   tspn.        vanilla

Mix and beat ingredients for crepes with a wire whisk until smooth. Batter will be thin
(add more milk if necessary after trying one crepe). Dip inverted hot crepe pan in batter,
turning upright quickly. Crepes cook in 30 seconds or less usually. Lift off with spatula.
Mix filling ingredients and put about two teaspoons of filling on each crepe and roll.
Place in 13 x 9-inch pan, (okay for crepes to touch or be a little crowded). Bake for 45
minutes in 350°F oven, COVERED.
Crepes are best when served warm with fruit over them or whipped topping.
Back to INDEX:
**************************************************************
Cherry Cheese Crepes

Crepes:
2     lg            eggs
4     fl. oz.      nonfat milk
1     Pinch      salt
                      artificial sweetener to equal  1 tspn.   sugar
1/3  cup          nonfat dry milk

Filling:
1     cup            frozen unsweetened -- dark sweet pitted cherries -- cut
1     In              half and allowed to thaw
2/3  cup            Ricotta cheese
                        artificial sweetener to equal   4      tspn.          sugar
¼     tspn.         almond extract
4      Drops       red food coloring

To make crepes, combine all ingredients in a mixing bowl, beating until smooth.
Heat 7-inch nonstick skillet. Pour a small amount of batter into skillet to thinly
coat the surface. Tip the skillet to let mixture coat evenly. When brown on underside,
gently turn and lightly brown other side. Slide onto serving platter. Repeat until all
of mixture is used. Should make about 8 crepes. Keep warm. To make filling, combine
all ingredients thoroughly. Divide and spoon equal amounts onto each crepe. Fold and
roll crepes to enclose filling and arrange, seam side down for serving. Makes 2 servings.
Back to INDEX:
**************************************************************
Chicken Crepes Pecan

24                    crepes

Cream Sauce:
½    cup            butter
½    cup            flour
4     cup            milk -- scalded
1½  tspn.          salt
¼    tspn.          white pepper

Filling:
3      cup            cooked chicken -- cubed
1½   tspn.          fresh parsley chopped
½     cup            onion -- chopped
1      cup            light cream -- divided
2      lg               egg yolks
4      cup            cream sauce (recipe follows)
1      tspn.          salt
1½   cup            chopped pecans

Cream Sauce: Melt butter; gradually add flour. Cook over low heat, stirring constantly
until well blended. Gradually add milk and continue stirring with a wire whip until thick
and smooth. Filling: Simmer chicken, parsley and onion in ¾ cup cream for 5 minutes.
Combine beaten egg yolks with half the cream sauce. Add to chicken mixture. Add salt
and 1 cup pecans. Cook over low heat until mixture is thickened. Spread generous
tblspn. of filling down center of each crepe. Roll up, leaving ends open. Place crepes,
seam side down, in a buttered baking dish. Stir ¼ cup cream into remaining sauce to thin.
Pour over crepes. Sprinkle with remaining pecans. Bake at 350 degrees for 15 to 20 minutes.
Back to INDEX:
**************************************************************
Creamy Chicken Crepes

1      Recipe      basic blender crepes (prepare crepes)
2      Pkg.          frozen broccoli -- (10 oz.)
3      cup           cooked -- diced chicken
1      Small        onion -- finely chopped
1      Can           cream of mushroom soup -- (10 ¾ oz.)
1      Recipe       Velouti sauce

Cook broccoli until not quite done, drain and separate spears. Cut each spear in half
lengthwise; set aside. Preheat oven to 450°F. In a mixing bowl add chicken, soup and
onion. Mix. Spread 2 slightly rounded tblspn.s of mixture down center of each crepe.
Place 2 spears of broccoli on top of chicken mixture. Roll up crepe. Place in a 2 quart
baking dish. Place crepes close together. Prepare sauce and pour over filled crepes.
Bake for 10 to 15 minutes.
Back to INDEX:
**************************************************************
Crepes A La Crab

3     lg              eggs
1½  cup           water
¼    tspn.         salt
1     cup           flour
                        Bake 12 crepes.

Crab Filling:
2      Cans          crab -- (7 ½ oz.)
1      tblspn.       onion
1½   cup            rich white sauce
¼     tspn.          lemon juice
¼     cup            dry sherry
                          little grated lemon rind
¼     tspn.          curry (to taste)
1      tblspn.       chopped parsley

Fill crepes, roll and place close together in pan. Bake about 15 minutes at 400 degrees.
Remove from oven and spread the sauce down center of crepes. Bake 10 minutes more.

Sauce:
¼ cup         heavy cream
1 tblspn.     mayonnaise
Back to INDEX:
**************************************************************
Crepes Filled With Chocolate Mousse

Crepes:
4      lg               eggs
¼     tspn.          salt
2      cup            all-purpose flour
2½   cup            milk
1      Stick         butter

Mousse:
8      lg              eggs
1      Pkg.          chocolate chips -- (12 oz.)
4      tblspn.       rum
1      cup            sugar

Crepes: Combine eggs and salt. Gradually add flour alternately with milk, beating with
electric mixer. Beat in melted butter. Refrigerate batter at least 1 hour. Cool crepes in a
single layer on absorbent paper. Mousse: Separate eggs, placing egg yolks in a bowl, four
whites in a second bowl and remaining four whites in a 3rd bowl. Melt chocolate over low heat.
Add yolks, 1 at a time, beating well after each addition. Blend in rum. Remove from heat and
cool slightly. Beat 4 egg whites in each bowl until frothy (beating all 8 together will not give
you enough volume). Gradually add ½ cup sugar to each bowl. Beat until stiff peaks form.
Stir small amount of whites into chocolate mixture. Combine whites and fold chocolate mixture
into them. Refrigerate. Fill crepes. Top with dollop of whipped cream and a few sliced almonds.
Back to INDEX:
**************************************************************
French Cream Crepes With Raspberry Sauce

¾  cup            sugar
½  cup            flour
2   cup            milk
2   tblspn.       butter
1   tspn.          vanilla
4   lg               eggs -- beaten
12                   crepes. Cook and cool.

Sauce:
1   Pkg.          frozen raspberries
¼  cup           sugar
2   tblspn.      cornstarch

Mix and cook until thick. Chill and pour over crepes just before serving. Cover with whipped cream.

Crepes:
3     lg          eggs
½    tspn.     salt
1½  cup       flour
2     cup       milk
1     tblspn.  sugar
2     tspn.     vanilla
2     tblspn.  melted butter

Mix in blender. Makes 35.
Back to INDEX:
**************************************************************
Gingered Pineapple Crepes

3      tblspn.         all-purpose flour
1      lg                egg -- slightly beaten
½     cup             skim milk
1½   tspn.           vegetable oil
2      tblspn.        raisins
1      Can            crushed -- (8 oz.) pineapple in pineapple juice
2      tspn.           cornstarch
¼     tspn.           ground ginger

To make batter, in bowl, beat flour and egg; gradually beat in milk and oil until well blended.
Chill 1 hour. To make filling, in small saucepan, combine pineapple with its juice, raisins,
cornstarch and ginger. Cook, stirring until thickened. To make crepes, over low heat, heat
6-inch nonstick skillet or skillet or crepe pan sprayed with nonstick cooking spray. Pour ¼
cup batter into skillet, tipping skillet quickly to coat bottom. Cook over low heat 3 minutes
or until top is set and underside is lightly browned. Turn crepe; cook 1 minute more or until
underside is golden. Spoon ¼ cup filling on each crepe; roll up. Keep warm.
Makes 2 servings (2 crepes per serving).
Back to INDEX:
**************************************************************
Almond Peach Crepes

8                        crepes -- (6-inch)
¾     cup            blanched slivered almonds -- toasted
4                        fresh peaches
                          lemon juice
3      tblspn.       packed brown sugar
1/8   tspn.          ground ginger
¾     cup            dairy sour cream

Prepare crepes and set aside. Chop ½ cup of the almonds. Peel and pit peaches; coarsely
chop 3 ½ peaches. Slice remaining ½ peach into 10 thin wedges; brush with lemon juice.
Toss the chopped peaches with 2 tblspn.s lemon juice. Add brown sugar, the chopped
almonds and ginger. Drain. Place one crepe on serving platter and spread with 2 tblspn.s
sour cream. Spoon over ¼ cup of the peach mixture; top with another crepe. Arrange 5 of
the reserved peach slices in spoke-shape on top. Sprinkle with 2 table- spoons of the remaining
almonds. Complete second crepe stack using same procedure. Serve immediately.
Makes 6 to 8 servings.

Crepes:
2 lg          eggs
1 cup        flour
1¼ cup     milk
1 tblspn.   vegetable oil
                pinch of salt

In mixing bowl lightly beat the eggs. Gradually add the flour alternately with the milk, beating
until smooth. Beat in vegetable oil and a pinch of salt. Or, combine ingredients in blender or
food processor and blend until smooth. Refrigerate batter at least 1 hour. Heat crepe pan and
brush it once lightly with butter. Take pan from heat; pour in 2 to 2 ½ tblspn.s or just
enough batter to cover bottom, swirling pan to distribute batter evenly. Cook over medium
heat about a minute or until the edges loosen, the top is dry and underneath is golden brown.
Invert crepe on towel to cool. Repeat until all batter is used. Makes about 16 crepes.
Crepes may be stacked, wrapped in clean towel, placed in plastic bag and kept in refrigerator
for 1 to 2 days.
Back to INDEX:
**************************************************************
Banana Crepes

8                     crepes
½    cup           butter
1     cup           light brown sugar
¼    tspn.         cinnamon
1/3  cup            white rum
8     med-size    bananas
2     tblspn.       lemon juice
¼    cup             pecans

Make crepes. In large skillet, melt butter. Add brown sugar, cinnamon and rum; stir over
medium heat until sugar is dissolved. Peel bananas; remove tips and brush with lemon juice.
Gently saute banana in sauce, turning until tender, about 5 minutes. Do not break bananas.
Place a banana in center of each crepe; fold crepe around banana. Arrange crepes in
heatproof serving dish or skillet. Add pecans to sauce; pour over crepes, reheat gently.
Nice served with vanilla ice cream. Makes 8 servings.

Basic Recipe for 8 Crepes:
½ cup flour
2 tblspn. butter, melted and cooled (or 2 tblspn. salad oil)
1  lg        whole egg
1  lg        egg yolk
¾ cup     milk

In small bowl combine flour, melted butter, whole egg, egg yolk and ¼ cup milk. Beat
with rotary beater until smooth. Beat in remaining milk until mixture is well blended.
Refrigerate, covered at least 30 minutes. Slowly heat an 8-inch skillet until a drop of water
sizzles and rolls off. For each crepe, brush skillet lightly with butter. Pour in about 2
tblspn.s batter, rotating pan quickly to spread batter completely over bottom. Cook
until lightly browned; then turn and brown other side. Turn out on wire rack. Keep warm
in 300°F oven. (Stack crepes with a piece of waxed paper between each 2 if not using for
several hours.)
Back to INDEX:
**************************************************************
Black Forest Crepes

almond crepes
3      Sq.            semi-sweet -- (1 oz. each) chocolate
1      cup            whipping cream
1      Can           cherry pie filling -- (21 oz.)
6      tblspn.       Kirsch
¼     cup            sugar
2      tblspn.       butter or margarine
¼     cup            sliced almonds -- toasted chocolate curls

Prepare crepes:
¼     cup            blanched almonds
¼     cup            sifted all-purpose flour
2      Lg             eggs
2/3   cup            milk
2      tblspn.       melted butter or margarine
½     tspn.          each: salt and sugar
1/8   tspn.          almond extract

Turn almonds into blender and grind to fine meal. Add flour, eggs, milk, butter or margarine,
salt, sugar and almond extract. Blend thoroughly. Heat a 7 ½-inch crepe pan or skillet; brush
lightly with butter and turn 2 tblspn.s batter into pan. Tilt pan to spread to edges. Cook
over moderate heat until lightly browned. Turn and brown second side. Stack with waxed paper
between until ready to assemble. Melt chocolate over hot water. Cool to room temperature
(it should be soft). Beat cream to soft peaks. Gently fold into chocolate.

Mix cherry pie filling with 2 tblspn.s Kirsch. Combine remaining 4 tblspn.s Kirsch
with sugar and butter in small saucepan. Heat to boiling and simmer 1 minute. Brush hot
mixture over 1 side of crepes. Place 2 ½ tblspn.s of chocolate cream on each crepe and
roll it up. Arrange 1 or 2 crepes on each serving plate. Brush with remaining syrup. Top each
serving with 1/3 cup cherry sauce and a rounded tblspn. of chocolate cream. Decorate with
sliced almonds and chocolate curls.

Chocolate Curls: Allow a square or bar of semi-sweet or milk chocolate to warm to room
temperature. Cut thin curls with a vegetable parer. Serves 8 to 10.
Back to INDEX:
**************************************************************
Dessert Crepes

3      cups          flour
4       lg             eggs
4       lg             egg yolks
1      qt              milk
2      tspn           sugar
½     tspn           salt
4      Tblspn       butter

Mix the flour, eggs and egg yolks with a wire whisk. Add the milk, sugar, salt and beat until
all ingredients are thoroughly blended. Melt the butter in a small container and skim off the
foam. Pour off and reserve the fat (clarified butter.) Discard the sediment at the bottom of the
container. Heat a skillet and brush with the clarified butter. Pour in 1 Tbsp of the batter and
tilt the pan immediately so that the batter will spread evenly over the entire base of the pan.
Cook the crepe quickly on both sides. Cook all the batter this way. Accompany with fresh
fruit, lemon juice and sugar, fruit liqueurs or use as a base for Crepe Suzette. Makes 24 crepes.
Back to INDEX:
**************************************************************
SQUASH-STUFFED CREPES WITH ORANGE GLAZE

1      cup           Butternut squash -- cubed, steamed 20 minutes
1      cup           Acorn squash -- cubed, steamed  20 minutes
1      cup           Spaghetti squash -- peeled, cubed, steamed 20 minutes
½     cup           Raisins -- soaked in 1 ½
1      cups          warm water for 20 mins, drained
½     cup           Maple syrup
1      tblspn       Fresh parsley -- chopped
3      tblspns      sesame oil -- toasted
¼     cup           Orange juice
9                       crepes
3      tblspns      Almonds -- chopped

Combine the squashes, raisins, honey, and parsley in a medium-size mixing bowl and toss well.
In a small mixing bowl, combine the sesame oil and orange juice, mixing well. Divide the squash
mixture between the crepes, roll up and drizzle the orangeglaze over them.
Sprinkle with the chopped almonds and serve.

Note: The spaghetti squash must be removed from the skin by gently scooping it out with a spoon.
It will separate into spaghettilike strands.
Back to INDEX:
**************************************************************
Dessert Crepes 2

Makes ~21 crepes

  2/3     cup        flour
     1     tblspn.   sugar
     1     pinch     salt
     2     lg           eggs
     2     lg           egg yolks
     1¾  cups       milk
     2     tblspn.   melted butter
     1     tblspn.   rum or cognac

Sift the flour, sugar and salt. Beat the eggs and yolks; add to dry ingredients. Add the milk
and stir until smooth. Add the butter and rum or cognac; let stand 2 hours. Lightly butter
a warm heavy pan. Pour ~1 ½ tblspn. crepe batter into pan; rotate pan so that the
batter makes a thin layer. The batter should set in about 1 minute.
Turn over to cook the other side.
Back to INDEX:
**************************************************************
Crêpes

     3 lg         eggs
     1½ cups  water
      1   dash  salt
     1    cup   flour
     ¼   cup   sugar

Beat eggs well. Add remaining ingredients. Beat only until mixed. Strain and chill 2 or
more hours. When ready to cook, add 2 tblspn.s melted butter and desired flavoring.
Heat crêpe pan and rub with butter. Add enough batter to coat bottom.
Fry until brown, turn and fry 1 minute Cool. Fill and serve.
Back to INDEX:
**************************************************************
Brandied Apple Crepes

     4 lg          tart apples
     ¾ cup      water
     1 cup       sugar
     6 tblspn.  apple brandy
                    crepes

Peel, core and cut apples into wedges. Boil water and sugar, stirring until sugar dissolves.
Add apple wedges, 1/3 at a time.Simmer until just tender. Add brandy and syrup.
Roll apples in crepes. Sprinkle with confectioners' sugar.
Back to INDEX:
**************************************************************
Lemon Crepes Suzette I

Serves 2-3

     8                 dessert crepes
     1 tblspn.      butter
     1½ tblspn.   sugar
                        juice and finely grated zest of one lemon
     2 tblspn.     Grand Marnier
     2 tblspn.      brandy

Melt the butter in a heavy pan. Add sugar and lemon juice and zest (taste at this point
and adjust for desires sweetness/sourness). Add Grand Marnier and bring to a boil.
Reduce heat, fold crepes in fourths, and arrange in sauce. Spoon sauce over crepes.
Warm the brandy (10 seconds in the microwave) and place in a long-handled metal ladle.
Ignite the brandy and pour over crepes while flaming.
Note: to double, use slightly less than 2x the Grand Marnier and brandy.
Back to INDEX:
**************************************************************
Lemon Crepes Suzette II

Serves 2-3

     1½         tblspn.   butter
     3-3 1/3   tblspn.   freshly squeezed lemon juice
     3-4        drops      orange or lemon oil
     1           tblspn.    Grand Marnier
     1           tblspn.    brandy
     2           tblspn.    sugar
     8                         dessert crepes

Melt the butter in a saucepan. Add the lemon juice, oil, and sugar, adjusting sweetness
to taste. Add the Grand Marnier and bring to a boil. Cool the sauce, fold the crepes in
quarters, and arrange in pan. Warm the brandy slightly, ignite, and pour over crepes.
Back to INDEX:
**************************************************************
Chicken Enchilada Crepes

Sauce:
¼  cup            finely chopped onion
1   tblspn.       margarine
1   Can           tomato sauce -- (15 oz.)with tomato bits
1   Can           green chili -- (7 oz.)salsa
1   tspn.          chili powder
¼  tspn.          garlic salt

Filling:
3    cup            finely chopped -- cooked chicken or turkey
2    cup            sour cream
2    cup            grated Cheddar cheese
18                    cooked crepes

Garnish:
1     Lg             ripe avocado or sliced
                        green onions
                        sour cream

Sauce: Saute onions in butter or margarine in small saucepan until tender. Add remaining
ingredients, simmer 15 minutes, uncovered.

Filling: Combine the chopped chicken, sour cream and cheese. Use about 1 ½ tblspn.s
for each crepe. To fill the crepes, place them flat and in the middle of the crepe, place the
filling in a line across the crepe. Roll up the crepe jelly roll style and place open edge down
in a 9 x 13-inch baking dish. Bake the filled crepes in a 350 degrees oven for about 20 minutes
or until hot and bubbly. The crepes can be filled and baked immediately or filled and frozen.
Defrost the filled crepes slightly and bake as directed adding a few minutes. To serve, spoon
the hot sauce over the crepes and garnish with a slice of avocado or a sprinkle of green onion
and a spoon of sour cream.
Back to INDEX:
**************************************************************
Maple Crepes

4      Lg             Whole   eggs (1 cup)
2      cup            sifted flour
2      cup            milk -- room temperature
¼     cup            melted butter
2      tblspn.       brandy
1      tspn.          salt
1      tspn.          grated lemon rind

Maple Butter:
2½   cup            butter
1      cup            pure maple syrup
½     tspn.          maple extract

Crepes: Mix all ingredients in blender; let stand 20 minutes. Pour ¼ to 1/3 cup batter in
hot crepe pan, brown on both sides and pile on top of each other. Yields 18 crepes.

Maple Butter: Cut butter into cubes; blend with syrup and extract. Whip until light; melt
butter and coat crepes with butter. Roll crepes up, sprinkle with confectioners sugar and
serve with extra warm maple butter.
Back to INDEX:
**************************************************************
Sausage Crepes

Crepe Batter:
6      lg              beaten eggs
2      cup           milk
2      tblspn.      oil
2      cup           flour
1      tspn.         salt

Sausage Filling:
2      Lb.           bulk hot smoked sausage
1      cup           onion -- chopped
1      cup           shredded processed cheese
2      Pkg.         cream cheese -- (3 oz.)

Topping:
1      cup            sour cream
½     cup            melted and cooled
butter

Crepe Batter: Combine eggs, milk and oil in bowl. Add flour and salt, beating well until
smooth. Pour 2 tblspn.s batter into greased 9-inch preheated skillet. Tilt. Cook on one
side and invert onto plate. Repeat to make 20 crepes. Place 2 tblspn.s sausage filling
down center of each crepe and roll up. Layer rolled crepes in large baking dish. Bake at
375°F for 30 minutes, covered. Spoon topping over crepes and bake, uncovered, 5 minutes
longer.

Sausage Filling: Remove casing and crumble in skillet. Add onion and cook until done.
Drain and add cheese and cream cheese, stirring until melted and ingredients are well blended.

Topping: Mix butter and sour cream together. Recipemay be frozen after crepes are filled.
Makes 10 servings.
Back to INDEX:
**************************************************************
Strawberry Cream Cheese Crepes

Topping:
1½  cup            sugar
1½  cup            strawberries -- crushed

Filling:
1     cup            strawberries -- washed and sliced
8     Oz.            softened cream cheese
¼    cup            powdered sugar

Crepes:
4        lg              eggs
1 1/3  cup            milk
2        tblspn.      oil
1        cup           flour

Crepes: Beat eggs slightly; add remaining ingredients and beat just until smooth. Pour a
few tblspn.s into hot skillet, tilting to spread evenly. Brown lightly on both sides.

Topping: Stir sugar and berries together in medium saucepan; bring to a full boil.
Reduce heat and cook 10 minutes, stirring constantly.

Filling: Blend powdered sugar and cream cheese until smooth. Fold in berries.
Pour about 2 tblspn.s onto each crepe, roll up. Serve topped with warm strawberry
sauce. Makes 10 to 12 crepes.
Back to INDEX: