Maxim CM5, Руководство пользователя, Страница: 21 / 24

3
Notes on Crepes and Crepe Batters
Some say "crepe" (rhymes with pep). Others say "crepe" (rhymes
with drape). No matter how you pronounce it, it's a delicious
"envelope" for almost any filling you can think of.
• An easy, imaginative way to stretch expensive ingredients or
everyday leftovers...
• A party appetizer, main course or dessert that will make the
meal memorable.
• Use crepes from the refrigerator or the freezer for an instant late-
night snack or Sunday breakfast treat.
• An entertaining, do-it-yourself hors d'oeuvres for guests — they
can fill and decorate their own crepes as they please.
• A tender light alternative to pasta in dishes calling for lasagna,
cannelloni, manicotti and even noodles.
• A perfect way to add appeal to children's meals, dinner for one
or two and for those "what-shall-we-have nights". . . far easier
to make and serve than your family, guests or even you
might believe!
Quick Ways With Crepes
• Ideal for "instant" entrées, desserts and party treats.
• Fill crepes with heated, canned pie fillings (apple, cherry,
blueberry), roll and serve topped with ice cream or
whipped cream
• For a delicious companion dish to any meat, fry onions and
fresh mushrooms in butter, roll in crepes and keep hot in oven
until served.
• Moisten canned corned or roast beef hash with milk or broth until
it's spreadable. Spoon onto crepes, roll and brush with melted
butter. Bake until hot.
• Leftover crepes make good noodles in soup. Just roll crepes
tightly and slice crosswise. Add to soup just before serving.
• Fresh fruit of any kind, combined with yogurt or sour cream,
makes a breakfast filling for crepes.
• Crepes folded into quarters can be heated in maple syrup or
honey thinned with orange juice.
• Canned tuna or salmon combined with a thick white (cream)
sauce can be rolled in a crepe, then baked until hot.
• For extra seasoning, try sliced ripe olives, diced pimento, sliced
hard cooked eggs. Add lemon juice to taste.
20
Sour Cream and Strawberries
1 batch crepes (about 16)
1 pint (2 cups) dairy sour cream
3 tablespoons sugar
2 tablespoons orange liqueur (Cointreau or Grand Marnier), optional
2 cups sweetened sliced strawberries
2 tablespoons butter or margarine
Confectioners sugar
Combine sour cream, sugar and orange liqueur, if desired. Spread
crepes with an equal amount of sour cream mixture and a few
sliced berries, roll up. Arrange rolls in shallow casserole, cover and
store in refrigerator until serving time. To heat, melt butter or
margarine in crepes suzette or blazer pan of chafing dish over direct
high flame. Heat crepe rolls, turning carefully to heat evenly. Add
remaining strawberries and heat. Sprinkle with confectioner's sugar.
Blueberry Crepes
1 batch crepes (about 16)
2 cups vanilla pudding from package mix (or favorite recipe) chilled
1 cup heavy cream, whipped
1/4 teaspoon nutmeg
Sauce
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup water
1/4 cup light corn syrup
2 teaspoons lemon juice
2 cups blueberries, fresh or frozen
Combine filling ingredients; place 2-3 heaping tablespoons of
mixture across center of each crepe, brown side out, and roll. Place
on serving plate. Top with sauce and, if desired, a spoonful of sour
cream or additional whipped cream.
To make sauce, combine sugar and cornstarch in saucepan, mix.
Stir in water, corn syrup and lemon juice until smooth. Stir in
blueberries. Cook, stirring constantly, until sauce comes to a boil
and is thickened. Refrigerate until cool.