Maxim CM5, Owner'S Manual, Page: 14 / 24

13
Curried Chicken Crepes
1 batch crepes (about 16)
4 tablespoons butter or margarine
1 medium onion, chopped
1 cup finely diced celery
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons curry powder
1 cup chicken broth
3 cups diced cooked chicken
1/2 cup sour or heavy cream
Preheat oven to 375ºF. Melt butter in large skillet; add onion and
celery and sauté until just tender-crisp. Stir in flour and seasonings
and cook 5 minutes. Add broth and bring to simmer until thickened.
Remove from heat and stir in chicken and cream. Place 1-2
heaping tablespoons of mixture across center of each crepe, brown
side out. Roll and place seam side down in buttered 13" x 9"
baking pan. Brush or drizzle with melted butter. Bake 20-25
minutes or until hot and bubbling.
Serve with crepes: chutney, peanuts, shredded coconut,
bacon bits.
10
Cream Cheese "et cetera"
1 batch crepes (about 16)
1 8 oz. package cream cheese
Seasonings: Use anything that goes well with cream cheese, such as
sliced olives, bacon bits, anchovy filet or paste, dash of
Worcestershire sauce, jam, horseradish, relish, etc.
Oil
Cut chilled cream cheese into approximately 16 1/2 oz. slices. Place
one in the center of each crepe (brown side up). Top with one of the
seasonings. Fold crepes into tight envelopes and place seam side
down on a plate. Heat 1/4" oil in skillet over medium heat until hot but
not smoking. Fry crepe envelopes a few at a time, seam side down,
then turn. Watch carefully as they will brown and crisp quickly. Drain
on paper towel and serve hot.
NOTE: A fun do-it-yourself hor d'oeuvres.
Blinis
1 batch buckwheat crepes, warm (about 16)
1 4 oz. jar red caviar
1/2 pint sour cream
3 hard cooked eggs, chopped finely
1 large onion, chopped finely
Use freshly made crepes, or warm those from freezer or refrigerator in
low oven. Combine caviar and sour cream and place in serving bowl.
Place eggs and onion in serving bowls. Let guests spoon a little of
each onto a crepe, fold and eat from the hand.
Blintzes
1 batch crepes (about 16)
2 cups small-curd cottage cheese
1 egg, beaten well
1 tablespoon sugar
1 teaspoon grated lemon rind
Combine cheese, egg, sugar and rind. Place spoonful of mixture in the
center of each crepe, brown side up. Fold crepe sides over filling to
make a tight envelope. Place on plate seam side down. Heat 1/4" oil
in skillet over medium heat until hot but not smoking. Fry a few
blintzes, seam side down, then turn. Watch carefully as they will brown
and crisp quickly. Drain on paper towel and serve hot. If desired, top
with sour cream, applesauce, fresh fruit or confectioner's sugar.