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Recipes
Basic Batter
We suggest you start with the batter recipes given here — they all
“dip, cook, and release” well on your Crepe Maker. They fold or roll
well, and keep for weeks in the freezer, days in the refrigerator.
Batter can be used immediately. However, an hour or two standing
time will produce slightly more tender crepes. Or, refrigerate batter
up to three days for use as needed.
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 Tablespoons butter or margarine, melted
Place ingredients in blender container in the order given. Blend 30
seconds, stop and stir down sides. Blend 30-60 seconds until
smooth. Or, mix in bowl with wire whisk or mixer, first combining
flour and eggs, adding liquid gradually. Beat until smooth; add other
ingredients. Makes about 16 crepes.
NOTE: Measure flour and liquid carefully, since consistency of
batter is important. (It should be about the consistency of thick,
heavy cream.) Spoon flour into 1 cup measure and level off with
straight edge of knife or spatula.
8 15
Ham 'n Eggs Hollandaise
1 batch basic or buckwheat crepes
Sliced boiled ham, circles preferably
Hard-cooked eggs, sliced (or soft scrambled eggs)
Asparagus spears, fresh or frozen, cooked (optional)
Melted butter or margarine
Hollandaise sauce (about 1/4 cup per crepe)
Preheat oven to 350ºF. Assemble desired number of crepes by placing
slice of ham on each crepe, brown side out. Trim ham slice to fit, if
necessary. Arrange 4-5 slices of eggs or one heaping spoonful of
scrambled eggs and 2 or 3 asparagus spears across the center.
Spoon on a coating of Hollandaise sauce. Roll crepe and place seam
side down in buttered baking dish. Brush or drizzle with melted butter.
Bake 10-15 minutes, until hot. Serve with additional warm Hollandaise
sauce or cheese sauce.
Crepes Florentine
10-12 crepes
1 10 oz. package frozen chopped spinach
4 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/8 teaspoon each of nutmeg and pepper
1 cup shredded or diced Swiss cheese (4-5 oz.)
1 teaspoon grated onion
Melted butter or margarine
Parmesan cheese, grated
Preheat oven to 375ºF. Cook spinach and drain well; set aside. Melt
butter in large 2 quart saucepan, remove from heat and add flour,
stirring until well mixed. Add milk, return to heat and stir until smooth
and thickened. Add salt, nutmeg, pepper, cheese, onion and spinach.
Blend well, remove from heat when cheese is melted. On each crepe,
place one heaping tablespoon of spinach filling, brown side of crepe
out. Roll and place seam side down in buttered 9" x 9" baking pan.
Brush or drizzle with melted butter, sprinkle with grated parmesan.
Bake 15-20 minutes or until hot.
Variations: To spinach filling, add finely diced cooked ham or, before
rolling, sprinkle filling with crumbled, crisp bacon.