MORE CREPE RECIPES, FILLINGS & SAUCES
TEX-MEX CORNMEAL CREPES
Delicious with any Mexican-style or any main dish fillings:
1/2 cup yellow cornmeal
1/2 cup boiling water
Combine, stir smooth and let cool slightly. Then add:
3 eggs
1/2 teaspoon salt
1/2 cup all-purpose flour, pre-sifted
2 tablespoons butter or margarine, melted
Mix smooth, then add:
3/4 cup milk and mix until smooth
Stir batter occasionally when dipping if cornmeal tends to settle to bottom.
TACO CREPE
1 batch cornmeal crepes (about 16)
1 pound ground beef
2 small onions chopped fine
1 envelope Taco Seasoning Mix (1-1/4 oz)
3/4-1 cup water (see filling recipe on package for amount)
In large skillet, brown and cook beef and onions until meat is crumbly and
onions tender. Drain excess fat. Add seasoning mix, water, simmer 15-
20 minutes. Spoon heaping tablespoon or two of hot filling across center
of each crepe; brown side out. Roll crepes over filling and keep warm in
low oven. Serve topped with a little hot or mild bottled Taco Sauce.
Optional toppings; shredded lettuce, shredded sharp cheese, chopped
fresh tomatoes.
BUCKWHEAT CREPE
Makes a flavorful, ìwheatyî crepe for entree and fruit filling:
1 cup buckwheat pancake mix (or 2/3 cup buckwheat flour plus 1/2 tea-
spoon salt)
1 egg
After dipping, cook 2-5 minutes depending upon preference. Transfer the
crepe to a cooling rack. Proceed with the remaining batter. Once cool,
stack the crepes between the sheets of waxed paper.
CREATE YOUR OWN FILLINGS
The beauty of crepes is that they welcome many kinds of fillings. Try
them hot off the griddle brushed with some soft sweet butter and jam,
make up your own fillings, or try some of these suggestions.
SAVORY FILLINGS: Fill with sauteed spinach, mushrooms, or asparagus,
simmered in cream until thickened.
Fill with hunks of cooked crabmeat and ripe avocado.
Line with a slice of ham, sprinkle with grated cheese, fold into a triangle,
and heat until the cheese melts.
Fill with leftover ratatouille, roll, sprinkle with grated Parmesan cheese,
and bake until warm.
Spread with cream cheese mixed with dill and chives. Layer some thinly
sliced smoked salmon. Roll and cut into slices for hors díoeuvres.
SWEET FILLINGS: Spread with sweetened cream cheese or ricotta
cheese mixed with lemon zest.
Fill with chocolate ganache or chocolate mousse and serve with a creme
anglaise.
Fill with chopped fresh pineapple and bake in a butter-rum sauce.
Stuff with pears, peaches, or ripe fresh berries that have been cooked
with a little sugar. Serve with whipped cream or ice cream.
Spread with butter and orange marmalade, flash under the broiler, and
dust with confectionersí sugar for mock crepes Suzette.
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