Crepes
General Conference Crepes have become a semi-annual tradition at our home. They are easy and delicious!
Crepes
1/2 cup sifted flour
1 cup milk
1/2 tsp. salt
4 eggs
1 tsp. sugar if not dessert crepe
Beat well until smooth. Let rest overnight or at least 1 hour. (I've never done this but it may help.) Pour batter into hot pan and pour off excess. Makes 24.
Crepe Fillings:
Vanilla instant pudding with fruit
Eggs and cheese
Chicken:
Fold crepes in quarters and fill one pocket. Or, place the fillings in the center and roll.
Kristi's note: We have never let our crepe batter sit overnight (or even for 5 minutes!) and they turn out fine. We like to eat our crepes filled with Nutella, sliced strawberries and bananas, and a sprinkle of coconut.
Crepes
1/2 cup sifted flour
1 cup milk
1/2 tsp. salt
4 eggs
1 tsp. sugar if not dessert crepe
Beat well until smooth. Let rest overnight or at least 1 hour. (I've never done this but it may help.) Pour batter into hot pan and pour off excess. Makes 24.
Crepe Fillings:
Vanilla instant pudding with fruit
Eggs and cheese
Chicken:
1 chicken cooked and cubed
1 can cream of mushroom soup
1 can diced chiles
1/2 cup sour cream
olives
grated cheese
Fold crepes in quarters and fill one pocket. Or, place the fillings in the center and roll.
Kristi's note: We have never let our crepe batter sit overnight (or even for 5 minutes!) and they turn out fine. We like to eat our crepes filled with Nutella, sliced strawberries and bananas, and a sprinkle of coconut.
Comments
Post a Comment