1 cup milk
3 eggs
2/3 cup flour
1 Tablespoons brandy, optional

In a blender, whirl milk, eggs, and flour until smooth. Let rest at room temperature for at least 1 hour or refrigerate overnight. Place crepe pans over medium heat. When hot, add 1/4 teaspoon butter to coat surface. Stir batter and pour in about 2 Tablespoons, quickly tilting pan to coat entire surface. When bubbles form on crepe surface, turn crepe to cook the other side. Cool crepes and stack for future use. Serves: 7.
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Crepe Batter 2

This French pancake recipe is very versatile and produces a tender crepe.

    1 cup     (240 mL) all-purpose flour
    1 cup     (240 mL) milk
  1/4 tspn    (1.2 mL) sugar
  Dash salt
2-1/2 Tblspn  (37.5mL) unsalted butter, melted
    2         eggs

Whisk together all ingredients until smooth. To make crepes, heat a crepe pan or Teflon-coated pan over medium heat and grease lightly. Spoon a little crepe batter into pan and swirl around, creating an even, thin layer. Allow to cook until top of crepe loses its shine, about 3 minutes. Turn crepe and cook 30 seconds more. Repeat process, being certain not to stack crepes on top of each other until cool, or they will stick. Makes: 12 large or 24 small crepes.
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Danish Style - Dutch Baby

    1 stick butter
    4 eggs
1-1/2 cups whole milk
    1 cup whole wheat flour
    1 cup white flour
    Fresh lemon juice
    Powdered sugar
    Saute of apples, granulated sugar, and raisins (optional)

Preheat oven to 400 degrees. Cut stick of butter in half and place eachhalf in two round aluminum pie-baking tins. When oven has reached 400 degrees, put pie tins on center rack.

In blender, stir four eggs; slowly add whole milk. The batter should have the color of a ripe lemon. Slowly sprinkle in white flour and whole wheat flour. Finish off batter on "liquefy" for 30 seconds. Pour 1/2 of batter in each hot pie pan. Make sure you distribute the boiling butter evenly in the pan.

Bake for 20 minutes, but check on them at 15 minutes. Let the pancakes cool enough so that you can get a spatula under them without tearing them apart. Squeeze fresh lemon over the pancakes and sprinkle with powdered sugar. You can prepare a saute of apples, granulated sugar, and
raisins, in butter, to spread on top -- if you like.
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French Vanilla Crepes

3 eggs
1/2 teaspoon salt
1-1/2 cups flour
2 cups milk
1 Tablespoon sugar
2 teaspoons vanilla
2 teaspoons melted butter

Combine eggs and salt. Beat in flour alternatively with milk. Add sugar and vanilla. Beat until smooth. Refrigerate until ready to serve.
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Funnel Cakes

2 eggs, beaten
1-1/2 cups of milk
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups cooking oil

Combine eggs and milk in mixing bowl. Sift together the flour, baking powder, and salt. Add to egg mixture; beat until smooth with rotary beater. Test mixture to see if it flows through a funnel easily. It it is too thick, add more milk. If it is too thin, add more flour. In an 8-inch skillet, heat oil to 360 degrees (or until a drop of the mixture sizzles when dropped into the oil). Covering the bottom of the funnel with a finger, pour a generous amount of the mixture into the funnel.
Release your finger and let the batter flow into the oil in a spiral shape. Fry until golden brown, about three minutes. Using a wide spatula or tongs, turn cake carefully and brown on the other side. Cook one minute more. Drain on paper toweling and then sprinkle with confectionery sugar. Serve with hot syrup or canned apple pie filling that has been warmed.
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Grandma's Breakfast Crepes

Crepes:
3 eggs
1-1/2 cups milk
1 Tablespoon oil, butter, or margarine (melted)
1/2 teaspoon vanilla extract
1 cup flour
Dash of salt

Topping:
1 pint small curd cottage cheese
Favorite jams or preserves
Whipped cream or cool whip

Combine all crepe ingredients in blender and blend on medium speed until smooth. Preheat and oil round (preferably Teflon-coated) frying pan. Hold pan over heat and rotate as you slowly pour crepe mixture into center of pan until a very thin, even crepe is formed. To serve, place a crepe on plate, spread on a layer of cottage cheese, then a layer of favorite jam or preserves. Roll up and top with whipped cream or Cool Whip whipped topping. May also be served with syrup and powdered sugar. If crepes are too thick, add a little more milk to mixture.
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Handkerchief Crepes

3 eggs
1/2 cup milk
1/2 cup water
3/4 cup flour
1/2 teaspoon salt
1 Tablespoon unsalted butter
1 Tablespoon olive oil

Mix and let stand 30 to 45 minutes before cooking crepes. Roll topping inside and powder with sugar.
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Nanky's Egg Pancakes

These pancakes are very thin (almost crepelike), and they are delicious.

3 eggs
1 cup milk
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt

Beat eggs; add 1/4 cup of milk. Sift dry ingredients together in a separate bowl. Add 1/2 dry ingredients to egg mixture. Beat until smooth. Add the rest of dry ingredients to egg mixture; beat. Add the rest of the milk. Mixture will be fairly thin. Cook in slightly greased electric skillet. Add fruit, syrup, or powdered sugar, and roll up pancake. Makes: 5 large pancakes.
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Florentine Crepes Cordon Bleu

12 prepared plain crepes
12 think slices sandwich-style ham
12 thin deli-style Swiss cheese slices
Dijon mustard
1 package Stouffer's frozen spinach souffle (or your own recipe), cooked per

Sauce:
3 Tablespoons butter
3 Tablespoons flour
1/2 teaspoon crushed tarragon
1 teaspoon seasoned salt
1/4 teaspoon pepper
1-1/2 cups half & half
1/2 cup grated Parmesan cheese
1 teaspoon snipped fresh parsley
1 small can mushrooms, chopped

Preheat oven to 375 degrees. Place ham slice on each crepe. Brush ham with Dijon mustard. Place cheese slice (same size as ham) over mustard. Place 1 Tablespoon of cooked spinach souffle on cheese, then gently roll up crepe. Repeat for all 12 crepes. Place crepes, seam side down, in
greased baking dish. Cover with foil and bake for 30 minutes, uncovering for last 5 minutes. While crepes are baking, prepare sauce as follows.

Sauce: In medium saucepan, melt butter. Blend in flour, tarragon, seasoned salt, and pepper. Stir in half & half. Stir constantly over medium heat until mixture thickens and bubbles. Stir in Parmesan cheese, then parsley and chopped mushrooms. Lower heat to simmer and continue
cooking for 1 to 2 minutes, stirring constantly. If sauce appears too thick, you may add a little milk to give a nice consistency to spoon over cooked crepes. Serve 2 crepes per person. Garnish with tomato wedges and parsley sprigs. Serves: 6.
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Ham and Mushroom Crepes

8 basic crepes
4 Tablespoons butter
6 Tablespoons all-purpose flour
1/4 teaspoon dry mustard
1-1/2 cups chicken broth
1 cup half and half
1/8 teaspoon salt
1/8 teaspoon white pepper

Filling:
16 cooked fresh asparagus spears
1/4 cup diced yellow onion
1/2 cup sliced mushrooms
1 Tablespoon olive oil

Topping:
1/2 cup grated Swiss cheese
1/4 cup finely grated cheddar cheese
freshly chopped parsley

Preheat oven to 350 degrees. Heat olive oil in a skillet; add yellow onion and saute until translucent, add sliced mushrooms. Saute until thoroughly heated, 2 minutes. Set aside. To make sauce, melt butter in sauce pan. Slowly stir in flour, then dry mustard and cook for about a
minute. Stir in chicken broth, turn heat to low and continue to stir until thickened. Add half and half, salt and pepper. Continue to stir until completely mixed. Combine about a quarter of the sauce with the onion and mushroom mixture. To assemble crepes, place two asparagus spears on lower edge of crepe, top with a quarter cup of mushroom/sauce mix and roll up. Place seam side down on glass dish coated with cooking spray. Cover crepes with remaining sauce and sprinkle with both cheeses. Bake at 350 degrees for 20 minutes. Sprinkle chopped parsley on top before serving. Serves: 4
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Ham, Swiss, and Asparagus Crepes

Basic Crepe recipe (10-12 crepes)
3 eggs, beaten
1 cup milk
1 Tablespoons vegetable oil
1 cup unbleached flour
1/2 teaspoon salt
Sauce
1 stick of butter
3/4 cup unbleached flour
1/2 teaspoon dry mustard
3 cups chicken broth
1-1/2 cups half & half
salt and pepper to taste
Filling
1-1/2 to 2 cups of diced ham or turkey ham
10 to 12 cooked asparagus spears
Topping
1-1/2 cups shredded Swiss cheese
2 Tablespoons chopped parsley

Prepare crepes and set aside. To make sauce, melt butter, stir in flour and mustard, and cook for 1 minute. Add broth; simmer and stir until thickened. Add half and half and continue to stir until thick. Add salt and pepper. While making sauce, cook the asparagus and saute ham to remove any excess water. Combine coked ham with half of the sauce. Place 1 asparagus spear with about 1/4 cup of the meat sauce on the lower 1/3 of each crepe and roll up. With seam down, place assembled crepes in prepared dish. Cover crepes with remaining sauce and sprinkle with cheese. Bake in 350 degree oven for 20 to 25 minutes. Sprinkle parsley on top and serve. Serves: 5 to 6.
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Ruffled Crepes Isabel

Crepes:
1-1/4 cups flour
2 Tablespoons sugar
Pinch of salt
3 eggs
1-1/2 cups milk
2 Tablespoons melted butter
1 teaspoon lemon extract (optional)
Egg Mixture:
7 eggs
1-1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon flour
Other Ingredients:
6 slices cooked turkey bacon (crumbled)
sharp cheddar cheese
sour cream for garnish
fresh dill, parsley, or tarragon garnish

Blend or mix all crepe ingredients well. Let rest for approximately 5 minutes. Make 5 inch crepes using either a well greased skillet or crepe maker. Extra crepes may be stored in refrigerator for later use. Mix together all egg mixture ingredients except bacon and cheese.

Generously grease 24 muffin tins with non stick spray. Press crepes into tins, lightly ruffling edges but being careful not to tear crepes. Place a small square of cheese in bottom of tin and pour egg mixture carefully into each muffin tin, filling just to below top of rim. Top with crumbled bacon (vegetarian bacon bits may be substituted).

Temperature & Time: Bake at 375 degrees for 15 to 20 minutes or until mixture is firm and crepes are just lightly brown. Let cool slightly and carefully loosen crepe cups from muffin tins with a fork or knife, taking care not to break crepe edges. Remove from tins with a spoon, place 2 on each plate and top with a small dab of sour cream and chopped fresh dill, parsley or tarragon (We try and use herbs fresh from the garden). Number of Servings: Makes 24 crepe cups or 12 servings.
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Sonkas Palacsinta - Ham Crepes

From Dikki Van Helsand, the best little cook at 23 I've ever known. She was formidable 30 years ago. She has probably metamorphosed into Julia or Martha unless you can think of someone finer.

3 eggs
1/8 cup sugar
1/2 teaspoon vanilla extract
1 1/2 cups milk
1 cup flour
2 Tablespoons butter
Ham Stuffing
1/2 pound cooked ham, ground
1/2 cup sour cream
Breadcrumb Coating
Breadcrumbs
2 eggs
2 Tablespoons milk
flour

Place eggs, sugar and vanilla in electric blender: cover and run on low speed for a few seconds. Add milk slowly while still running on same speed. Add flour in same manner at same speed. Melt butter and add slowly to mixture at same speed. Let rest 30 minutes.

Using a small Teflon crepe pan, tip pan slowly pour in batter, just to coat bottom of pan. Tilt the pan so the batter will spread completely over the entire bottom; brown one side, flip, brown other. Carefully stack crepes on plate with second brown side up. (Brush pan with oil occasionally.)

Stir ham stuffing ingredients well into a consistent texture. Spread 1 teaspoon, rounded, of ham filling on top of one crepe. Keep at least 1 inch from the edge. Roll up and tuck in corners. Do likewise with all.

Prepare breadcrumb coating: blend milk and eggs together, then place flour, egg mixture, and crumbs in separate containers in that order in a row. Take each pancake and cover well with flour, then egg, then roll in crumbs. Fry in cooking oil until puffy and golden brown on all sides.
Fry slowly.
Serve with sour cream topping or creamed spinach topping. Serves: A family of 4.
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CHEESE CREPES

Crepes Melba

2 eggs
2 Tablespoons melted butter
1-1/4 cups milk
2 Tablespoons brandy or orange liqueur
1 Tablespoon sugar
1 cup sifted cake flour
1/2 teaspoon salt
Ingredients for filling and sauce:
8 dessert crepes
1/2 cup whipping creme
1/4 cup sugar
1/2 cup ricotta cheese
1 cup fresh raspberries
1/4 cup sugar
2 Tablespoons Triple Sec, Kirsch, or orange juice
2 to 3 fresh peaches, peeled and sliced

For Crepes: Place ingredients for crepes in blender or food processor in the order listed. Blend at high speed for 20 to 30 seconds. Scrape down sides of the container. Blend a few more seconds. Spray a crepe pan with no stick spray before heating. Before cooking first crepe, put 1/2 teaspoon butter into pan. (You have reached the correct temperature when the batter sizzles slightly when poured into the pan and the first side cooks in approximately 1 minute. Crepes should be pale in color, not dark brown. Place 2 or 3 Tablespoons of batter into a 6 to 7 inch crepe pan. Quickly tilt the pan so the batter covers the bottom of the pan entirely. Turn the crepe when it begins to set and crisp around the edges. Loosen around the edge with a spatula and flip it over. Cook a few more seconds and slide the crepe out of the pan onto a plate. Stack them on top of each other until they are all made. Set aside crepes.

Filling: Whip the creme until soft peaks form. Stir in 1/4 cup of sugar and beat until stiff. Fold whipped cream into ricotta cheese. Make sauce now. When crepes are ready to fill, add peaches to cheese mixture and spoon into crepes. Place filled crepes on serving dishes.

Sauce: Pour fresh raspberries in blender; strain to remove seeds. Add 1/3 cup sugar and Triple Sec. Heat sauce just before serving. Spoon warm raspberry sauce over crepes. Serves: 4.
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Crepes Marinara

2 eggs
2 Tablespoons melted butter or oil
1-1/3 cups milk
1 cup all-purpose flour
1/2 teaspoon salt
Ingredients for the sauce:
6 Tablespoons butter
6 Tablespoons flour
2-1/2 cups milk or light cream (half & half is good)
2 teaspoons dry mustard
1 teaspoon Worcestershire sauce
Salt and pepper
1 small can of mushroom pieces
4 Tablespoons sherry
Paprika
variety of cooked fish fillets, chopped shrimp, canned crabmeat

Place crepe ingredients in order given into blender container and blend at high speed 20 to 30 seconds. Scrape down sides of container and blend a few more seconds. Batter can be used immediately.

Rotate quickly 2 to 3 Tablespoons of batter in a non-stick crepe skillet that has been heated enough so that the batter sizzles slightly. Tilt pan so the crepe batter covers the bottom of the entire pan. Crepe is ready to turn when it begins to set around the edges; you can pick up the crepe with your fingers and gently place it in pan on the other side to cook just a bit more. (Crepes are ready when they are a golden color.) Stack on pieces of wax paper.

Sauce: (Can also be used as filling for omelets): Combine flour and butter in double boiler over low heat and cook 2 minutes, stirring. Gradually add cream or milk, mustard, Worcestershire sauce, and salt and pepper to taste until the sauce is thickened. Add fish. Pour sauce over heated, rolled crepes and add a dash of paprika for coloring.
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Delicious Low-Fat Crepes

Filling
One 8-ounce container low-fat soft strawberry cream cheese
One 16-ounce container low-fat smooth ricotta cheese
4 Tablespoons white sugar
Grated zest of 1 lemon
2 teaspoons fresh lemon juice
A few fresh strawberries, diced

- Crepes
2 cups all-purpose flour
2 cups water
4 large eggs, well beaten
1/2 cup butter for cooking (may use non-stick cooking spray instead)

- Sauce
2 quarts fresh strawberries
A little sugar and water

Batter: Mix filling ingredients together and set aside. Combine flour, water, eggs, for crepes (batter should be thin). Cook crepes in pan with butter or non-stick spray. Fill each crepe with about 2 Tablespoons filling.

Sauce: Combine sauce ingredients in saucepan and bring to a boil; simmer 10 to 15 minutes. Pour over crepes.
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Spinach Chevre Crepes

Crepes
4 whole eggs
1/4 teaspoon salt
2 cups flour
2-1/2 cups milk
1/4 cup butter, melted
Spinach Filling
2 medium onions, chopped fine
1/3 cup butter
1/2 teaspoon nutmeg
1/2 teaspoon white pepper
1 teaspoon salt
1/2 Tablespoon black pepper
2 boxes spinach, thawed and drained
5 ounces smoked caerphilly, crumbled
4 ounces soft goat cheese
1 whole egg
2 cups Parmesan cheese

Crepes: Blend eggs and salt well. Add 1/4 of the milk and blend well. Add 1/4 of the flour and blend well. Continue alternating flour and milk until all of each are used up and blended well. Fold in the melted butter. Allow the mixture to sit at room temperature for up to an hour or longer in the refrigerator.

Heat crepe pan over medium high until hot. Butter lightly. Immediately pour just enough batter into the pan to cover the bottom when tilted. When crepe looks dry, flip it and cook for another 20 to 30 seconds. Keep pan hot and lightly butter as needed. Make all of the crepes you need, one after another.

Spinach Filling: Saute onions in butter and spices. Add spinach. Cook for 4 to 5 minutes. Add cheese and egg and cook for 2 more minutes. Adjust seasoning.

Assembly: Place 1-1/2 ounces of the filling on the crepe and fold the crepe around it. Brush with butter and sprinkle Parmesan on the assembled crepes. Heat them on a parchment-covered sheet pan tightly covered with parchment and foil. Heat in a 175-degree oven for 45 minutes. Make sure that they are hot enough 5 minutes before serving; if they are not, uncover them and blast with 350 degrees in oven until hot.   Serves: 30.
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Cheese-Filled Crepes

These are great for brunch, as you can prepare the filled crepes ahead of time and freeze them.

1-1/2 cups flour
1 teaspoon salt
3 eggs
2 cups milk
1/2 teaspoon vanilla
2 Tablespoons powdered sugar (optional)
Filling:
One 8-ounce container of ricotta cheese
8 ounces cream cheese
Topping:
One 12-ounce bottle of Knudsen strawberry, raspberry, or blueberry topping
1 package of frozen strawberries, raspberries or blueberries
2 Tablespoons corn starch
Sour cream for garnish

Crepes: Sift flour and salt in a bowl. Beat together eggs, milk, and vanilla. Make a well in the center of the dry ingredients and pour in liquid. Combine with a few strokes (don't worry about lumps). Let the batter rest for an hour or so in the refrigerator. Wipe a second well-seasoned saute pan with oil. Heat over a high flame. Add scant 1/4 cup of batter to make each crepe. Cook until crepe can be flipped. Makes 14 crepes.

Filling: Combine cheeses with mixer until thoroughly blended. Put approximately 2 spoonfuls of cheese into each crepe and roll up. Lay seam-side down in a lightly oiled 9 x 13-inch casserole pan. The crepe should fill the width of the pan. Cover pan with foil and warm for 40 minutes in a 250 degree oven.

Topping: Put syrup and frozen berries in a saucepan. Bring to a simmer. Mix corn starch with enough water to make a thin, smooth mixture. Add to berry mixture, stirring until thickened. Place 2 crepes on each plate. Top with thickened berry mixture and a dollop of sour cream.
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Chocolate Breakfast Crepe

2/3 cup flour
1/3 cup sugar
1 teaspoon unsweetened chocolate powder
1 egg
1 egg white
1/4 cup vegetable oil
1/4 cup skim milk

Mix all dry ingredients together in a mixing bowl. Add all liquid ingredients and stir until batter is smooth and creamy. Let batter rest in the refrigerator until the air is settled, about 2 hours. When ready to prepare crepes, heat crepe pan over medium heat and pour 1/3 to 1/4 cup of the batter into hot pan. Rotate pan until batter is cooked through and then turn to cook the other side. When done remove from pan and let cool on a rack. Store until ready to serve. May be made one to two days ahead of time.
Fill with seasonal fresh fruits, sorbet, and garnish with flowers from the garden!
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Cornmeal Crepes with Country Sausage

8 to 10 crepes
Filling:
1/2 pound ground pork sausage (not link), crumbled
1 bunch scallion, finely chopped (1/2 to 3/4 cup)
1 cup shredded sharp cheddar cheese
4 large eggs, beaten
8 ounces cottage cheese, pureed in a food processor or blended until smooth
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
Cheese Sauce:
1 cup heavy cream
1 Tablespoon dry white wine
1 large shallot, minced
1/4 teaspoon dijon mustard, or more to taste
Dash of ground red pepper (cayenne)
1/2 cup sharp cheddar cheese

Filling: In a large skillet over medium heat, cook sausage, stirring frequently, until no pink remains, about 15 minutes. Transfer with slotted spoon to medium bowl; pour off all but 2 Tablespoons of drippings. Add scallions to skillet and cook over medium-high heat until
tender, about 5 minutes. Add scallions to sausage. Stir cheddar cheese into sausage mixture.

In a separate skillet, melt 2 Tablespoons of butter over very low heat. Add eggs and cook slowly 5 to 8 minutes or until barely set. Cool slightly. Stir in cottage cheese into eggs. Fold egg mixture into sausage mixture. Place 1/3 cup filling down the center of each crepe and roll up. Place in a baking pan seam down and cover with foil. Cook 20 minutes or until heated through.

Cream Cheese Sauce: In a medium skillet or pot, boil the cream, wine, and shallots over medium heat until reduced to 3/4 cup or until sauce lightly coats the back of a spoon. Stir in the mustard and cayenne. Stir in the cheese until melted.
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Fruit Apple Crepes

Apple Filling:
5 Granny Smith apples
2 cups water
1 teaspoon lemon juice
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
2 Tablespoons cornstarch dissolved in 1/4 cup cold water (amount to thicken only)

Ingredients for Crepes:
4 eggs
1/4 teaspoon salt
2 cups flour
2 cups milk
1/2 cup butter, melted

Apple Filling: Dice apples into water with lemon juice (after dicing, water should almost cover apples). Add sugars, salt, spices (adjust spices to taste). Bring to boil then reduce heat to simmer for 10 to 12 minutes. (Apples should be soft, but not mushy). Add corn starch mixture 1/2 teaspoon at a time to desired thickness (allow juices to "cook down" before adding last of corn starch' the mixture thickens as is cooks). Fills about 25 crepes.

Crepes: Combine all ingredients in blender, blend for about 1 minute. Scrape sides of bowl, then blend until smooth. Refrigerate mixture for at least 1 hour, but better to let rest overnight. Thin with small amount of milk before making crepes if desired. Makes about 30 crepes.

Cooking Crepes: Heat a small skillet (8 inches is perfect) or crepe pan on medium to high heat (the pan has to be fairly hot to cook the batter quickly). Use a non-stick pan with no oil. With a gravy ladle, pour batter into hot skillet. Lift pan immediately and roll in circle to distribute batter to edge of pan. Continue turning pan quickly until batter is set. The crepe should be brown on bottom in about 30 to 45 seconds. Turn and cook only about 10 to 15 seconds. Stack on warm plate and lightly cover. OK to freeze 3 at a time wrapped in wax paper.
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Banana Crepes with Fruit Sauce

banana slices
cream cheese
brown sugar
Fruit Sauce:
4 cups raspberries or strawberries
3/4 cup orange juice
1 cup sugar

For sauce: Puree fruit in food processor. Combine with orange juice and sugar in a saucepan. Heat and simmer until sauce reaches desired consistency.

For crepe: Combine 1 Tablespoon cream cheese, 4 medium slices of banana, and a sprinkling of brown sugar on 1 crepe. Roll. Heat both sides over medium heat on griddle. Serve with sauce spooned over the top. Garnish with 1 strawberry or a couple of raspberries depending on the fruit used in the sauce.
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Berry Crepes with Ricotta Cheese

1 cup flour
3 large eggs
1/2 teaspoon salt
1-1/2 cup milk

Mix all ingredients until smooth.

Heat a 8 inch crepe pan, brush with butter. Pour 1/4 cup batter into pan. Cover entire pan with batter. Crepe is ready to turn when bottom side begins to brown.

Place crepe on plate, spread ricotta cheese down the middle part of crepe, place berries on top, roll crepe together. Sprinkle with icing sugar, garnish with mint leaves and berries. Serve plain or with pure maple syrup. Frozen berries may be substituted.

A mixture of Summer berries is nice 1/2 raspberries and 1/2 strawberries or 1/2 blueberries.
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Buckwheat Crepes with Apple Compote

1 cup buckwheat flour
1 large egg
1 large egg white
2/3 cup milk
1/4 cup apple cider
1/4 cup sugar
1 teaspoon vanilla
1 Tablespoon oil
1/4 teaspoon salt

Crepes: In blender combine flour, egg white, milk, cider, sugar, oil, vanilla, salt and 23 cup water. Process until smooth. Batter should be the consistency of heavy cream.

Apple Compote: Melt butter in large skillet over medium high heat. Cook, swirling the pan, until the butter is light brown, about 30 seconds. Add apple slices and sprinkle with sugar. Cook tossing occasionally until the apples are tender and lightly caramelized 15 to 20 minutes. Remove from heat and stir in vanilla and cinnamon.

Place folded crepe on flat pan and put into oven until heated. Heat apple cider to reduce and thicken. Pour over crepes.
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Grilled Sabayon Fruit Crepes

1 cup milk
1 egg
1 cup all-purpose flour
Pinch of salt
Vegetable oil
Fruit Filling:
1/2 cup orange juice
2 medium apples - peeled, cored, and cubed
2 oranges, peeled and chopped
Zest of 1 lemon
2 teaspoons cornstarch
1 cup fresh or frozen (thawed and drained) blueberries
20 raspberries for decoration
Maple Syrup Sabayon:
1/4 cup maple syrup
3 eggs
2 teaspoons brandy

Crepes: Mix first 4 ingredients well, making sure no lumps remain. Heat a small, preferably Teflon-coated frying pan on the stove. Put a little vegetable oil in the pan and one-quarter of the batter. Bake until golden brown. Repeat with the rest of the batter. Makes 4 crepes.

Filling: Place orange juice, apple, orange, and lemon zest in a saucepan on the stove. Bring to a quick boil. Thicken with cornstarch, turn heat down to low, and add blueberries. Keep warm. Turn broiler on and set at 375 degrees. Place rack at the highest level of the oven.

Syrup: Put all ingredients in a stainless steel bowl. Place a pan with water on the stove, bring to a boil, then turn heat to low. Place bowl on top of pan and start beating mixture with a whisk until it is foamy and firm.

To serve: Place 1 crepe on an oven-proof plate, put some of the fruit mixture in and fold over, then spoon some of the sabayon on top. Finish the other servings. Place plates in the oven to brown the sabayon (this happens quite quickly - watch it!). Take plates out and decorate with the raspberries.
Serves: 4.
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Memèrés French Breakfast Crepes

"This is a very special recipe has been in my family for generations. It has taken me about 20 years of to learn the proper technique to cooking my grandmother's crepes. My grandmother taught my mother and my mother still teaches me. When done to perfection, these crepes should be thin,
crisp, and melt in your mouth.

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1-3/4 cups milk
Solid shortening
Fresh slices of strawberries or raspberries
Warm maple syrup

Combine flour, baking soda, and salt. In a separate bowl, beat eggs and milk with a wire whisk and add to flour mixture. Batter should be smooth and without lumps. Melt 1 tablespoon of shortening in a pan over moderately high heat. When shortening begins to smoke, it's time to add
the batter. Carefully place 2 serving spoons of batter in a circular direction. Using the back of the spoon, quickly spread the batter to cover the bottom of a cast iron pan (note: It must be cast iron) and fill any holes. Flip when underside browns and sides begin to curl. Brown this side and serve immediately. Repeat with rest of batter. Garnish with fresh sliced strawberries or raspberries and top with warm maple syrup. Makes: approximately 10 crepes.
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Seafood Crepes

6 Tablespoons butter
1-1/2 to 2 large red bell pepper, chopped
4 to 6 cups chopped mushrooms
2 Tablespoons all-purpose flour
1-1/3 cups chicken broth
1 package peeled and deveined cooked shrimp
1 cup half & half
2 Tablespoons cornstarch (dissolved in 3 Tablespoons water)
salt and pepper
lemon slices and parsley sprigs
Sixteen 7-inch crepes

Melt butter in large in large saucepan or wok. Add red bell pepper and mushrooms and cook until softened. Add flour and cook 1 minute, stirring well. Stir in chicken broth and simmer, stirring constantly. Stir in half and half and heat through but do not boil. Pour cornstarch mixture and stir until thick. Mix in shrimp. Season with salt and pepper. Keep warm at lowest possible heat.
To warm crepes: microwave at defrost setting for 1 minute.

When ready to serve, divide mixture between crepes and roll up and arrange on individual plates, two crepes per person. Pour a little of the sauce on top of the crepes and garnish with lemon slices and parsley sprigs. Serves: 8.
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Green Chili Crepe Torte with Fresh Roasted Red Peppers

8 to 10 crepes (your favorite recipe)
16 eggs, scrambled
8 freshly roasted red chiles
1-1/2 cup green chili (homemade)
2 cups cheese
2 cups fresh salsa fresca

Scramble eggs with 1 cup of cheese and chopped red chile. Layer casserole with crepes. Place cooked eggs evenly in casserole. Layer with crepes and top with cheese and green chili. Bake for 20 to 25 minutes in a 350-degree oven. Serve with pan fried potatoes and fresh salsa.
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Grilled Vegetable Crepes with Smoked Tomato Coulis

1 zucchini, sliced 1/4-inch thick lengthwise
1 yellow squash, sliced 1/4-inch thick lengthwise
1 portabella mushroom, stem removed
1 red pepper, halved and seeds removed
4 tomatoes, halved and seeds removed
4 ounces olive oil
1/2 teaspoon mesquite seasoning
1/2 teaspoon roasted garlic spice
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon liquid smoke seasoning
2 scallions, coarse chopped
3 ounces heavy cream

Toss vegetables, 1 ounce olive oil, and half the salt and pepper in a mixing bowl. Grill vegetables until tender. Set aside tomatoes. Julienne-cut remaining vegetables. Reheat in a saute pan with 1 ounce olive oil prior to serving.

Combine grilled tomatoes, 2 ounces olive oil, scallions, mesquite seasoning, roasted garlic spice, salt and pepper, heavy cream, and liquid smoke. Heat in a small saucepan prior to serving.

Divide grilled vegetables onto crepes and roll them, using 3 crepes on each plate in a tiered effect. Pour heated sauce over the crepes. Serve with wild rice and spring mix with raspberry vinaigrette.
Serves: 4
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Sunflower Crepes

6 eggs
1/2 cup milk
1 package frozen chopped broccoli
1 cup cheddar cheese - orange, shredded
1/2 teaspoon white pepper
3 Tablespoons mayonnaise or ranch dressing
1/4 cup orange juice

Prepare basic crepe recipe. Arrange a crepe in each of the extra large muffin tins making folds in crepe to fit. Combine eggs, mayonnaise and milk. Add pepper, broccoli, and cheese. Pour mixture into crepes filled muffin tins. Bake at 350 degrees for 15 minutes--cover with foil and bake 15 minutes more.

Notes: Sit the flower crepe atop a bed of greens-- (spinach leaves, savoy cabbage, etc.). Decorate plate with chopped flower petals and chopped greens-- confetti style. This recipe can be very versatile-- instead of broccoli use spinach, sausage, onion, or any combination of veggies. Be creative, anything goes. Serves: 6.
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CHOCOLATE DREAM CREPES

Yield: 5 servings

--------------------FILLING---------------------
1/2 c  Chocolate chips; semi-sweet
2 T  Butter
1/2 c  Sugar, confectioners; sifted
1/4 c  Karo, light
2 T  Cr#me de cacao
2 T  ;Water
1/2 t  Vanilla extract
1 qt Ice cream, chocolate
Chocolate cr#pes
1/2 c  Pecans; chopped

--------------------CREPES----------------------
1/2 c  Flour
1 T  Cocoa
2 t  Sugar
1 ds Salt
3/4 c  Milk
1/4 t  Almond extract
1    Egg
2 t  Butter; melted
Oil

Filling: Combine chocolate chips and butter in the top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring often, until chocolate melts. Remove from heat. Add confectioners' sugar, Karo, creme de cacao, water, and vanilla, and stir until smooth.

Spoon about 3 tablespoons ice cream down the center of each crepe; fold sides over, and place seam side with on serving dishes. Spoon warm chocolate sauce over each; sprinkle with pecans.

Crepes: Combine flour, cocoa, sugar, and salt. Add milk and almond extract; beat until smooth. Add egg and beat well; stir in butter. Refrigerate 2 hours.

Brush bottom of a 6" crepe pan or heavy skillet with oil; place over medium heat until just hot, not smoking.

Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers the pan in a thin film. Cook 1 minute or until lightly browned.

Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from the pan. Flip the crepe, and cook about 30 seconds on the other side. (This side is rarely more than spotty brown, and is the side on which the filling is placed.) Place crepes on a towel to cool. Stack between layers of waxed paper to prevent sticking. Repeat until all batter is used.
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Blueberry-Almond Crepes

Crepes:
4 eggs
1 cup milk
1 cup flour
1 Tablespoon brown sugar
1/4 teaspoons almond extract
Filling:
One 16-ounce container cottage cheese
2 egg yolks
3 Tablespoons sugar
1 Tablespoon orange peel
1/2 cup chopped almonds
Blueberry Sauce:
1/4 cup sugar
1 Tablespoon cornstarch
1/3 cup orange juice
2 cups blueberries
sour cream
1/2 cup toasted sliced almonds

Crepes: Combine all ingredients in blender to form batter. Whirl until smooth. Let batter rest about one hour in refrigerator. Spray crepe pan with Pam and heat over medium heat. Add 3 to 4 Tablespoons batter to pan, tilting to make even layer. Cook on one side only. When the bottom
begins to brown, turn onto a sheet of wax paper. Repeat with remaining batter. Put wax paper between each crepe and stack.

Filling: Combine cottage cheese, egg yolks, sugar and orange peel in blender; until smooth. Add almonds and process until smooth. Place 2 heaping Tablespoons of filling on crepe. Roll and place on a baking sheet. Place in 300-degree oven for 15 minutes until warm. Serve with blueberry sauce. Top with a dollop of sour cream and toasted almonds. Makes: 18 crepes, or 6 servings.
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Crepes

Finest wheat flour (5 big tablespoonfuls)
2 eggs
2 1/2 glasses of milk
butter 40g (1 oz=28g--> 1,5 approx)
1/2 teaspoon salt

1. In a bowl, put the flour and the salt. Put the 2 eggs (i personally add one more yellow of an egg) and mix with a wooden spoon till the pastry is very smooth. Melt the butter and add it, add the milk slowly while keeping mixing. You can add in the batter half a tsp of orange flavor, or any alcohol.

2. Let this preparation rest in the fridge for at least over night.

3. Mix the batter again, in adding a little more milk (half a glass is enough). In a very hot large frying pan (a special flat frying pan is best), pour a small quanity of batter and spread it. You must have a very thin crepe, no more thick than a piece of of cloth. When the batter unsticks, you return the crepe and cook the other side. The easist way to eat them is to simply put sugar on the crepe. But you can put anything you want instead of sugar, marmalade, chocolate, compote etc...
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Crepes a l'orange

Take already made crepes, put alot of sugar on them and fold them in 4. Put them in the frying pan over slow heat (you can put 4 at once) for a few mintues on both sides and put them on a hot plate. for 8 crepes, take the juice of 2 oranges and put it into the frying pan with 2 tablespoonfuls of sugar. Mix with a wooden spoon till it comes to a boil, and pour on the crepes. To be served hot. You can add rum to the orange juice, it's very tasty.

Traditions about crepes on the "Chandeleur" day (2 of February, but many people do this on the first Sunday of February) It celebrates the day Jesus was presented in the temple, 40 days after his birth. To cook pancakes was a Roman tradition honoring Proserpine ( I don't know the corresonding word in english- she is Pluto's wife and Queen of the Underworld). Catholics assimilated many of the ancient Gallic or Roman tarditional celebrations. The day we eat crepes, we have to keep in hand a gold coin (in some areas, it's a silver coin and now it's a simple normal coin) while tossing a crepe, it's suppose to bring money for the whole year. Crepes are best with fine bottled cider or champagne.
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Chocolate Crepes

Yields about 24 8-inch crepes

3 eggs
4 Tbl. melted butter
2 1/2 cups milk
3 Tbl. sugar
2 Tbl. cocoa powder
1/4 tsp. salt
1 1/2 cups all purpose flour
COOKING INSTRUCTIONS:

Combine all ingredients in blender and mix for 30 seconds.
Place an 8-inch non-stick pan over medium heat. Lightly butter or spray pan with Pam.
Ladle 2 tablespoons of batter into center of pan and immediately tilt pan to spread batter over entire surface area.
Cook about 30 seconds or until surface dries slightly.
Lift edge of crepe up with your fingers or a fork and flip to cook other side about 20 to 30 more seconds.
Transfer crepe to a plate and continue until the remaining batter is used.
When the crepes are cool, cover with plastic wrap and set aside. They may be wrapped tightly and frozen also. Thaw out overnight in the refrigerator.
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Cream of Wheat Crepes w/Sesame Potatoes

2/3 c Quick cream of wheat cereal
2/3 c White flour
1 tb Extra-vrigin olive oil
2 1/4 c Water, or as needed
1/2 ts Mustard seeds
1/2 ts Salt
1/8 ts Baking powder

POTATO FILLING
2 tb Sesame seeds
1 sm Jalapeno pepper, seeded & minced
2 2/3 c Mashed potatoes
1 1/2 tb Lime juice
Salt & pepper
Olive oil spray

GREEN PEA CHUTNEY
1/3 c Almonds, chopped & toasted
1 c Peas, defrosted
1 ts Ginger, grated
1 ts Jalapeno pepper, minced
2/3 c Water
1/4 c Cilantro leaves
Salt & pepper

CREPES: Mix cream of wheat & flour, whisk in oil & 2 c water. Cover & set aside.

POTATO FILLING: Pan toast seasme seeds in a skillet until they jump.Stir in jalapeno peppers & potatoes & fry 3 minutes. Sprinkle with limejuice & season. Toss to mix, remove from heat & spary with oil.

Place mustard seeds in a small pan, cover & toast. When they pop, pourthem into the crepe batter. Add salt & baking powder. The batter shouldbe thin, add water as necessary. Heat crepe pans, spray with oil & pour1/3 c of batter into each pan. Ensure batter spreads into a 10" crepe. Cook 3 to 4 minutes, flip & cook for another 1 to 2 minutes. Repeat with remaining batter. When cool, stack crepes between waxed paper.

Preheat oven to 375F, line a shallow oven-proof dish with parchment paper & spray with oil. Lay each crepe on a work surface & spoon 1/3 c of potato mixture into the centre of each. Roll into logs & place on a baking sheet. Srpay with oil & bake for 10 to 12 minutes. Place two crepes on a warmed serving plate & spoon green pea chutney down the middle.

CHUTNEY: Pulse almonds in a food processor until they are minced. Add remaining ingredients & process till smooth.
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CREPES STUFFED WITH APPLES AND CHERRIES

Crepe Batter:
2 cups flour
2 tablespoons sugar
1 teaspoon salt
6 eggs
6 tablespoons butter, meted and cooled
2 cups milk
2/3 cup water

In a bowl of a food processor set with the metal blade, place the flour, sugar and salt. Add the eggs and process with pulsing action. Add the butter, milk and water. Pulse to combine. Pour batter into container and refrigerate for 1 hour.

Spray fry pan or crepe pan with non-stick spray. Heat pan. When hot, ladle in enough batter to thinly coat surface of the pan. Cook on 1 side and flip. Cook on other side. Remove from pan and let cool. Continue making the crepes, spraying pan prior to making each one.

Crepe Filling:
2/3 cup dried cherries
4 Granny Smith apples, firm, peeled, cored and
coarsely chopped
1 cup water
1/2 cup Kirsch or brandy
2 tablespoons sugar
1 teaspoon lemon juice
Blanched chives, for crepe bundles

Place the cherries and apples in a large saute pan. Add the water, brandy, sugar and lemon juice. Simmer until apples are cooked but still firm to the touch, about 15 minutes. Strain the mixture.

To Stuff Crepes: Preheat oven to 350 degrees F. Carefully place a large tablespoon of the filling mixture in the middle of each crepe. Bring up the sides of the crepe and tie with a chive like a little purse. Refrigerate, loosely covered, until ready to bake. When ready to serve heat in oven until warm and crisp.
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Lo-Cal Crepes

2 eggs
dash salt
2 Tablespoons (30 mL) margarine (melted)
1 1/4 cup (310 mL) flour
1 teaspoon (5 mL) baking powder
1 3/4 cup (440 mL) water

Directions

Place eggs in blender; whip to mix well. add salt, melted margarine, flour, baking powder and water. whip to blend thoroughly. (Should batter become too thick, add a little extra water; stir to blend.) Cook in crepe pan according to manufacturer's directions.
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Lemon Crepes Suzette

I improvised these last night, and the experiment turned out surprisingly well.

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

Melt the butter in a heavy pan. Add sugar and lemon juice and zest (taste at this point and adjust for desired 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 works) and place in a long-handled metal ladle. Ignite the brandy and pour over crepes while flaming.  Serves 2
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