Going crepe crazy: Thin on size but full of flavor
By Olivia Sipe
You’ve probably noticed I have been trying out new slaw recipes lately and passing my favorites on to you. I really like the offering today. Miss Tammie, a member of our staff, suggested the recipe from a magazine she received. The recipe suggested bagged slaw mix but I strongly suggest you shred your own from fresh cabbage and carrots. I think the bagged mix tastes like thick bits of paper. You do not have to garnish with the peanuts; it is delicious either way.
I have also gone crepe crazy. I promise you will not have any trouble making the crepes once you get the ‘hang’ of turning them with your fingers, and you will love the end result. I can’t get enough of the chocolate crepe and Himself joins me in highly recommending them. My next venture is going to be savory crepes using the basic recipe and filling them with chicken and topping them with a homemade mushroom sauce. I’ll let you know how they turn out after I get a batch to turn out delicious and beautiful ... maybe just delicious.
1 cup milk
1 tablespoon vegetable oil
1 cup all-purpose flour
1/2 teaspoon salt
Add all ingredients to the blender container. Blend very thoroughly. Refrigerate at least one hour. Several hours is alright. To prepare: Heat a crepe pan or a heavy 8 to 9-inch shallow skillet over medium-high heat. Brush the pan lightly with vegetable oil. Pour a scant 1/4 cup of batter into the center of the pan. Tilt the pan to spread the batter evenly over the entire surface. Brown first side of the crepe about 30 seconds. With a thin metal spatula loosen one edge. With (very clean) thumbs and forefingers in the pinch position, quickly flip the crepe. Lightly brown about 15 seconds. Remove to a flat plate and continue with the remaining batter. Place a piece of plastic wrap between each crepe. Cover tightly and refrigerate until ready to use.
For dessert crepes add:
1 tablespoon sugar
1 teaspoon vanilla
1 1/2 cups milk
3 tablespoons water
2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/4 cup sugar
1/4 cup unsweetened cocoa powder
Pinch of salt
Mix and cook the same as basic crepes.
8 ounces cream cheese at room temperature
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 (10-ounce) container frozen, sweetened sliced strawberries, thawed and divided
Whipped cream for garnish
Beat cream cheese, sugar and vanilla until smooth. Stir in 2/3 cup sweetened, sliced strawberries and blend well. Refrigerate until ready to use.
To prepare: Place approximately three tablespoons filling in the center of the crepe. Wrap in thirds and turn seam to the bottom. Spoon about two tablespoons of the strawberries over the top. Garnish with whipped cream and serve immediately.
1 (8-ounce) cream cheese at room temperature
1/4 cup sugar
1/2 cup sour cream
1/2 teaspoon vanilla extract
1/3 cup crème de cacao
1 (8-ounce) carton Cool Whip, thawed
Strawberry halves for garnish
Whipped cream for garnish
Toffee bits for garnish
Beat cream cheese and sugar until smooth. Add sour cream, vanilla and chocolate liqueur. Blend well. Fold in Cool Whip. Refrigerate until serving time.
To serve: Place approximately three tablespoons filling in the center of the crepe. Wrap in thirds. Place seam side down on a plate. Lay strawberry halves along side the crepe. Drizzle with chocolate sauce, sprinkle with toffee bits and dollop with whipped cream if desired.
2 cloves garlic
2 tablespoons sugar
1 jalapeno pepper, halved, deveined and seeded
4-6 green onions
1/2 cup mayonnaise
1/2 cup vegetable oil
1/3 cup cider vinegar
1 teaspoon salt
1 pound shredded cabbage
1 carrot, shredded
1 red bell pepper, thinly sliced
1 cup shopped peanuts
Place first 8 ingredients garlic through salt) in the work bowl of a food processor. Blend until smooth. Toss cabbage with carrots and pepper until well mixed. Pour dressing mixture over all and toss until well coated. Garnish with peanuts just before serving or place peanuts in a small bowl on the table and let guests serve themselves.