From the Chef’s Corner
If you would like to impress over-night guests with an outstanding breakfast, start with a thin, delicate crepe pancake. Wrap it around a sweet filling and cover it with a special sauce. The end result is one of the most luscious breakfasts you will ever experience. They can also be eaten as a dessert.
1 ½ cups flour 1 Tbsp. sugar ¼ tsp. salt 2 cups milk 1 tsp. vanilla 3 eggs 2 Tbsp. butter, melted
Combine flour, sugar, salt, milk and vanilla, beating until smooth. Add eggs and beat well; stir in butter. Refrigerate 2 hours. (This allows flour particles to swell and soften so that crepes are light in texture.)
Brush bottom of a 6 inch crepe pan or heavy skillet with oil; place over medium heat until just hot, not smoking. Pour 2 tablespoons batter into ban; quickly tilt pan in all directions so batter covers pan in a thin film. Cook 1 minute or until lightly browned. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe and cook about 30 seconds on other side. (This side is rarely more than spotty brown and is the side on which the filling is placed.) Place crepes on a towel to cool. Stack between layers of waxed paper to prevent sticking. Repeat until all batter is used. Yields: 2 dozen (6 inch) crepes.
Orange Dream Crepes (my wife’s favorite)
1 (3 oz) package cream cheese, softened 1 (8 oz) carton sour cream 1 cup orange sweet marmalade, divided 2 tsps. Grated orange rind ¼ tsp grated lemon rind 12 crepes
1 ½ tsps. sliced almonds, toasted
Beat cream cheese until light and fluffy; stir in sour cream, ¼ cup orange marmalade and rind. Spread cream cheese mixture evenly over each crepe; roll up and place seam side down in a lightly greased 13 x 9 x 2 inch baking dish. Spread remaining marmalade over crepes and sprinkle with almonds. Broil 6 inches from heat until crepe edges are light brown.
NOTE: When preparing Orange Dream Crepes, substitute 1 tsp. lemon extract for vanilla in the Basic Dessert Crepes recipe, if desired.