4 Eggs (1/4 C. Dehydrated Eggs + 1/2 C. Water)
1 C. Flour (1/2 C. Whole Wheat Flour + 1/2 C. All Purpose Flour)
1 C. Milk (3 T. Powdered Milk + 1 C. Water)
2 T. Butter, Melted
2 t. Sugar
1/2 t. Salt
Measure all ingredients into blender (you don’t need to re-constitute your eggs or milk just throw the powder and milk in and let the blender do the work!). Pour scant 1/4 C. batter onto lightly greased 8″ pan. (You’ll know your pan is hot enough when you throw water on the pan and it “dances” around the pan.) Tilt pan to coat bottom evenly with batter. (Basically, move the pan around until the batter is a circle and fills the pan) Cook over medium heat until brown and turn to brown second side.
Yields: 4 Servings
Crepe Filled Appetizers or Main Dish
from COOKS.COM
1 pkg. (3 oz.) cream cheese, softened
1 tsp. horseradish
1/3 c. mayonnaise
2 tbsp. chopped capers
1 can (4 1/2 oz.) deviled ham
1 tbsp. lemon juice
In medium bowl, beat softened cream cheese and mayonnaise until smooth. Stir in remaining ingredients except the crepes. Chill. Spread 2 tablespoons of the mixture on each crepe. Roll up; chill. Cut about 12 bite-size pieces.
Crepes with Spinach, Bacon and Mushroom Filling
Yield 4 servings
Ingredients:
1 recipe Basic Crepes
6 slices bacon
1 tablespoon unsalted butter
1/2 pound fresh mushrooms, sliced
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup milk
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese
salt and pepper to taste
2/3 cup chicken broth
2 eggs
1/2 cup lemon juice
salt and pepper to taste
Directions:
Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms. In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes. In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste. Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.
Crepes Langeudoc
Ingredients:
1 egg or ½ cup cholesterol free substitute
2 cups flour
2 ¼ cups skim milk
2 tbsp cooking oil
Directions:
In medium bowl, mix until smooth (or use blender.) Let stand 1 hour. Stir and cook each crepe in a nonstick pan, using a thin coat of cooking oil if needed (26-32 crepes.) (Crepes can be frozen; you only need about 6 here.)
Seafood Filling for Crepes
Ingredients:
½ cup butter
1 cup finely chopped green onions
1 cup chopped celery
½ lb fresh shrimp, chopped and cooked
6 crepes
½ cup cream sauce
½ cup grated Parmesan cheese
Directions:
Melt butter in a skillet, add green onion and celery. Sauté for 10 minutes. Add shrimp to onion mixture; sauté 5 minutes longer. Fill crepes with shrimp mixture; fold over and place in a greased baking pan.
Cream Sauce
Ingredients:
3 T butter, melted
3 T flour
1 ½ cups milk
Salt and pepper to taste
Directions:
Melt butter over low heat, blend in flour. Cook 1 minute, stirring constantly. Add milk, simmer 5 minutes, stirring until thickened. Pour cream sauce over crepes and sprinkle with cheese. Bake at 350 degrees for 15 minutes or until brown. (2-3 servings)
Sunshine Crepe Filling
Ingredients:
4 oz. cream cheese
1 1/2 T. orange marmalade (don’t worry, it doesn’t taste “marmalad-ey” it just helps to give the orange flavor)
1 T. sugar
1 medium banana
1 1/2 – 2 c. freeze dried strawberries (hydrate only half and add the other as dry)
Directions:
Blend ingredients in blender.
Dutch Baby
Served at the cooking class on "Powdered Eggs"
Ingredients:
3 eggs
1 cup milk
1 cup all-purpose flour
½ teaspoon salt (optional)
2 tablespoons butter
Directions:
Preheat oven to 400 degrees. Put butter in a 9” X 13” pan in the oven while it is heating to melt the butter—do not allow butter to brown if possible. Mix eggs, milk, flour and salt in blender until smooth. Pour into heated pan. Bake until golden and puffy—between 15-20 minutes. Serve with fresh fruit or sprinkle with fresh lemon juice and powdered sugar.
Overnight Carmel French Toast
Served at the cooking class on "Powdered Eggs"
Ingredients:
1 cup brown sugar
½ cup butter
2 tablespoons corn syrup
12 slices white or whole bread
¼ cup sugar
2 teaspoons cinnamon, divided
6 eggs
1½ cup milk
1½ teaspoon vanilla extract
Directions:
In a small saucepan, bring brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from heat. Pour into a greased 9” X 13” baking dish. Top with six slices of bread. Combine white sugar with ½ teaspoon cinnamon; sprinkle half over bread. Place remaining bread on top. Sprinkle with remaining cinnamon sugar; set aside. In a large bowl, beat eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 30-35 minutes. Serves 6.
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