RECIPES (cont.)
BASIC SAVORY CREPES________________________________________________
Yields about 8 (12-inch crepes)
3 large eggs
1 cup all-purpose flour
2/3 cup milk
2/3 cup water
3 Tablespoons melted butter
1 Tablespoon chopped fresh parsley
¼ teaspoon dry basil
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/8 teaspoon pepper
Zest of one lemon
•
Begin by combining the eggs, flour, milk, water, melted butter, parsley, basil, red
pepper flakes, salt and pepper in a medium mixing bowl.
•
Whisk the ingredients until well blended, then add the lemon zest and mix until
combined.
•
Turn on the crepe maker and adjust level to 3 through 5. Melt the butter and use a
pastry brush to put a coating to the cooking plate before pouring and cooking. Pour
batter onto crepe maker and spread batter around the surface evenly. Cook for 3-5
minutes on each side.
•
Transfer the crepe to a cooling rack. Proceed with the remaining batter. Once cool,
stack the crepes between sheets of waxed paper.
•
Serve with desired savory filling or topping such as cheese, ham, turkey, mushrooms
or spinach.
SWEET FILLINGS AND TOPPINGS
BLUEBERRY BLINTZES_________________________________________________
1 Batch crepes (about 10)
1 ½ Cups Ricotta cheese
4 Ounces cream cheese
3 Tablespoons confectioners’ sugar
1 Lemon, zested or finely grated
1 Egg
•
Combine ricotta, cream cheese, confectioners’ sugar, lemon zest and egg. Blend
until smooth then chill filling to firm it up so that it doesn’t squirt out of the crepes.
•
Spoon about ¼ cup of the cheese filling along the lower third of the crepe. Fold the
bottom edge away from you to just cover the filling, then fold the 2 sides in towards
the center. Roll the crepe away from you a couple of times finishing with the seam
side down. Put on a plate seam side down until all your blintzes are done. Then in a
skillet over medium heat, brush with melted butter and pan-fry the blintzes a few at
a time until they brown and crisp quickly. Drain on paper towel and serve hot.
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