PEANUT BUTTER PLUS
Great recipe for kids. Blend smooth or chunky peanut butter with a little
softened butter or margarine until spreadable. Spread thinly on a crepe,
brown side out. Then add any of the following: jam, jelly, marshmallow
fluff , bacon bits, sweet relish. Roll and serve cold or heat in a little butter
in a skillet.
SUNDAE CREPES
Another kids favorite. Roll a scoop of any flavor of ice cream in a crepe
and top with sundae sauce. Or for ice cream cups, brush unbrowned side
of each crepe with melted butter place snugly over bottom of muffin or
custard cups (buttered side up) and bake in 375 F degree oven until crisp,
about 10 minutes. Cool and fill with ice cream, pudding, gelatin dessert or
fruit.
FRUIT AND YOGURT CREPES
Yogurt, plain or vanilla
Fruit jam, syrup, preserves or sundae topping
For a quick dessert, thin any kind of fruit jam or preserves slightly with
water or orange juice (use syrup or topping without thinning). Heat and
stir for a minute or two in a saucepan. Place several spoonfuls of yogurt
on a crepe (brown side out); roll up. Spoon hot sauce over.
CREPE SUZETTES
1 batch crepes (about 16)
1/2 cup unsalted butter or margarine
4 tablespoons sugar
1/2 cup orange juice
1 teaspoon grated orange rind
1/4 teaspoon grated lemon rind
1/4 cup orange liqueur (Cointreau or Grand Marnier)
2 tablespoons rum or brandy
Make sauce in a chafing dish or large skillet over low heat, stirring ingredi-
ents until butter or margarine melts. Add 3 tablespoons orange liqueur.
Fold crepes in quarters and arrange in sauce. Simmer 10 minutes over
low heat, turning crepes and basting with sauce. Pour remaining liqueur,
rum or brandy in center (do not stir). Let heat for a minute. Then light
with match and serve when flame dies down.
1 cup milk
3 tablespoons butter or margarine, melted
NOTE: Regular pancake mix can be substituted. Since mixes vary, it
may be necessary to add a little more milk.
BLINTZES
1 batch crepes (about 16)
2 cups small-curd cottage cheese
1 egg, well beaten
1 tablespoon sugar
1 teaspoon grated lemon rind
Combine cheese, egg, sugar and rind. Place spoonful of mixture in cen-
ter of each crepe, brown side up. Fold crepe sides over filling to make a
tight envelope. Place on plate seam side down. Heat 1/4î oil in skillet
over a medium heat until hot but not smoking. Fry a few blintzes at a
time, First seam side down and 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 confectionersí sugar.
FRESH MUSHROOM CREPES
1 batch crepes (about 16)
1 pound fresh mushrooms
1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon seasoned salt
2 packets of beef bouillon
4 tablespoons dry white wine
1 cup dairy sour cream
2 tablespoons minced chives
Slice mushrooms and sautÈí in skillet in butter about 4 minutes. Add salt,
pepper, seasoned salt, bouillon and wine. Cook over medium heat sever-
al minutes. Stir in sour cream and chives. Heat but do not boil. Spoon
about 4 tablespoons mushrooms and sauce onto center of crepes,
browned side out, and fold over.
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