Make your own free website on

cooking For Fun
crepe kitchen

Crepe-The French word for a type of pancake. It is a very thin, delicate 
pancake mad of flour and eggs; with or without flavoring, sweetened or 
unsweetened. Sweetened crepes are served for dessert, with fruit or sauce or 
just with sugar. Unsweetened crepes are stuffed with meat, vegetables, fish or cheese, rolled or folded, and sauced to be served as a main dish. 

Probably every nationality has some form of crepe in their cuisine ....Jewish 
cooking has the blintz, Italian has ravioli and manicotti, Mexican has the wrap, Chinese the wonton, Russia, the blini, and on it goes. There are crepes with 
every kind of filling from main dish to dessert.

Once you've mastered the art of crepe making, and it's not difficult at all, you will be able to make all sorts of main and dessert dishes. The most famous of the crepe dessert is Crepes Suzette, which are folded into quarters and served with a flaming liqueur sauce which has many versions as there are stories of it's origin. The famous Jewish blintzes, the Russian Blinchiki, and crepes filled with fruit, preserves or jellies and served with whipped, sour or ice cream, or with various syrups, also make fitting finales to any meal.   Although sugar is added to the batter for dessert crepes, the unsweetened kind can also be used if served with a fruit sauce or sprinkled with powdered sugar.

You can make Chinese egg rolls with crepes and a delicous varieties of the 
popular Italian cannelloni. Crepes filled with cheese, meat, seafood or poultry, 
then covered with sauce and glaze are considered in some circles as the most 
elegant of main courses, and these same savory crepes, cut into pieces, rolled 
in crumbs, and fried are fine appetizers.  Even leftover crepes, cut into strips 
are great served in soups. 

Crepes freeze beautifully too, so you can make extras and keep them for future use. Be careful to wrap them well, and have them completely thawed and warmed slightly before you try to seperate them (or else put a piece of waxed paper between each crepe before freezing). 


The Pan - as for an omelet, you will need a small frying pan or skillet (a non 
stick would be perfect) with a bottom measurement of 6 to 8 inches, depending on the size of the crepes you want. There are of course special crepe pans 
you can purchase, but a regular pan of the proper size is just as good. One 
thing to remember is, like a pancake or waffle, the first crepe is generally not very good, but the ones following are :-)

Other Utensils - You will also need an electric blender or a bowl and beater, 
measuring spoons and cups, a small brush, a small spatula or table knife, and 
a warm plate slightly larger than the crepes you are making.

Basic Crepe Batter
1 cup all-purpose flour 
1/2 cup plus 2 tbsp water 
1/2 cup milk 
3 large eggs 
2 tbsp unsalted butter, melted and cooled 
1/2 tsp salt 

In a blender or food processor blend the flour, 1/2 cup plus 2 tablespoons water, the milk, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for 1 hour. (The batter may be made up to 1 day in advance and kept covered and chilled) 

To Make Crepes:
Melted unsalted butter for brushing the pan 
Crepe batter (recipe above) 

Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat the pan until it is hot but now smoking, and remove it from the heat. Stir the batter, half fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and then turn the pan to the heat, loosen the edge of the crepe until the underside is browned lightly. Turn the crepe, brown the other side lightly and transfer the crepe to a plate. Make crepes with remaining batter in the same manner, brushing with butter as necessary. (The crepes may be made in advance, stacked, wrapped in plastic wrap, and chilled for up to 3 days or frozen.) Makes about 20 crepes.

Crepes As A Main Dish

Cut cooked poultry, shellfish, seafood or meat into small pieces and mix with an equal amount of cream, bechamel, wine or cheese sauce. Make crepes following the basic recipe. Put a spoonful of filling on each crepe, roll and arrange on a buttered fireproof dish. Mix whatever sauce you have used in the filling with and equal amount of hollandaise sauce and/or whipped cream. Pour over rolled crepes and put under the broiler to heat and become golden brown.

Crepes Gateau

Preheat oven to 350 F. Spread a crepe with any hot savory filling of cheese, meat, seafood or game that has been minced finely, and mixed with gravy, sour cream or sauce. Top with another crepe and continue until the stack is about 4 or 5 inches high. Brush with butter; sprinkle with cheese or crumbs and reheat in the oven until hot and brown.  Cut into wedges and serve with our without sour cream or sauce. A stack of 16 crepes prepared like this will make 4 to 6 good servings.

Crepe Casserole

Line a casserole with crepes, having those at the sides hang over the edge. Fill with any creamed mixture and fold overhanging crepes over the top. Put another crepe on top and heat well in the oven at 350. This is a good way to use both leftover crepes and cooked meats, seafood or vegetables.

The French are noted for their crepes. People shouldnt be intimidated when making crepes.They really are quite easy. The first one is generally a mess, and can either be thrown out, or eaten by yourself after you make all the good ones :-) 

3 tbsp flour
3 eggs seperated
1/8 tsp salt
3 tbsp sugar (for dessert crepes only)
1/8 tsp vanilla or 2 Tbs rum or cognac
1/2 tsp cinnamon (for dessert crepes only)
2/3 cup milk, mixed with 1/3 cup water
2 tbsp melted butter or oil

This batter should be made in advance and allowed to stand at least 15 minutes before being used. That is true with all crepe batters. Allow them to stand for awhile to meld. 

Mix flour, salt and sugar (if you're making a dessert crepe, if not leave the sugar out) 
together. Moisten flour with a little milk, add the egg yolks and the whites beaten slightly, add vanilla or liquor, cinnamon (if it's a dessert crepe), the melted butter and the rest of the milk. Let it rest awhile.

When ready to use, grease a hot skillet, 8 to 9 inches, with a little butter on a piece of absorbent paper. Pour a small amount of the dough, just enough to cover the bottom.  Swirl the pan around to spread the dough evenly. Brown on the underside (when crepes are ready to turn, bubbles form over the top, and sides are brown), turn and brown the other side. Stack crepes on an ovenware plate and keep warm. ,akes 16 to 18 crepes. 

Beverly's Note: Remember the crepe doesnt have to be dark, but a light golden brown. In most cases, the crepe is going to be cooked further, and the crepe should be pliable for rolling or folding.

Gateau de Crepes Florentine
(Florentine Crepe Cakes)
Crepe dough:
1 cup flour
2 cups milk
4 eggs
1 tbsp melted butter or oil
Spinach mixture:
2 lbs spinach
1/4 cup butter
Salt, pepper and nutmeg to taste
1/4 cup cheese
Rice mixture:
1/2 cup rice
1 cup bouillon
1 green onion chopped
Parmesan cheese

Wash the spinach and blanch in boiling water 7 to 10 minutes. Drain, squeeze dry, and chop coarsely. Melt the butter and add it to the spinach. Stir in the salt, pepper, nutmeg and 1/4 cup cheese.

Meanwhile, prepare the crepes as follows: Put the flour in a bowl, add the eggs, milk, a little salt, and the butter or oil. Mix and let the batter rest 10 minutes. Prepare crepes the size of a dessert plate.

Prepare the rice by sauteing the green onion in butter, add the rice and bouillon and simmer for 17 to 20 minutes.

To assemble, lay a crepe on a platter, put a layer of spinach on it, lay another crepe on top and cover with a layer of rice. Continue in layers until all ingredients are gone finishing with a crepe on top. Sprinkle with Parmesan cheese, dot with butter, and put under the broiler to brown. Serve hot. Makes 4 to 6 servings. From Cooking With Josephine by Josephine Araldo

Crepes a Lorientaise
(Crab and Mushroom Crepes)
16 crepes
3/4 lb cooked crab meat
1 cup Sauce Veloute made from flour, butter, fish stock (or bottled clam juice)
1/2 cup sherry to season the sauce
1/4 lb mushroom caps and stmes, sauteed with garlic
2 egg yolks, and 1/3 cup cream for enrichment of sauce
Salt, pepper, freshly ground nutmeg
Chopped parsley to garnish

Season the Sauce Veloute with sherry, salt, pepper and nutmeg. The sauce should cook thoroughly in a double boiler. Fold in the egg yolks and cream to enrich the sauce, and fold in the cooked crab meat. Fill crepes, and arrange them seam side down in a circular ovenproof dish. Top with the mushrooms that have been sauteed with garlic. Sprinkle chopped parsley on top. Reheat the dish if you are not serving it immediately. From Cooking With Josephine

Crepes au Miel
(Crepes with Honey Butter and Orange
1 recipe of crepes
1/2 cup honey
1/2 stick sweet butter
Juice of 1/2 lemon
Grated rind of 1 to 2 oranges

Stack the crepes sprinkling orange rind on every 6 to 8 crepes. Cut the stacks into sections like a cake. 

Melt the honey and butter together, add remaining ingredients. Pour over the crepes and serve.  Serves 6 to 8. From Cooking With Josephine

Crepes Quimperoise
(Crepes with Chocolate Sauce)
Buckwheat Crepes:
4 tbsp buckwheat flour
3 eggs 
2/3 cup water
1/3 cup milk
Chocolate Sauce:
3 egg yolks
1/3 cup sugar
1 cup strong coffee (2 Tbs instant:1 cup water)
1/2 lb semi-sweet chocolate
1 tsp cornstarch
1/2 cup cognac (or to taste)
1/3 cup cream
Sweet butter

Melt chocolate in top of a double boiler with the coffee. Mix the yolks with the sugar.  Slowly stir in the chocolate mixture. Add the cornstarch and return to double boiler. Stir until mixture thickens. Add cream and cognac just before serving. Prepare crepes; smear each crepe with the sweet butter and fold into quarters. Overlap on a round serving platter. Pour chocolate sauce over. Serve warm. Makes 16 to 18 crepes. From Cooking with Josephine

Les Crepes de Grandmere
(Crepes with Cream Cheese)
1 recipe dessert crepes
4 oz Philadelphia cream cheese
1/4 cup sugar
Zest of 1/2 lemon, chopped fine
Juice of 1/2 lemon
1 tsp vanilla
1 egg yolk**
3 tbsp sour cream
1 tbsp raisins
Confectioners' sugar

Mix the cream cheese with all remaining ingredients o form a soft cream.  Fill the crepes, roll and warm them up. Dust with powdered sugar before serving. Filling for 16 to 18 crepes.

Note: Since this calls for a raw egg yolk, if you're not using a pasturized egg, leave out, or use a little bit of egg beaters.

Elegant Seafood Crepes
3 tbsp butter or margarine
3 tbsp all purpose flour
2 tbsp chopped chives
1/8 tsp salt
1-1/3 cups milk
3 tbsp sherry
7-oz crab meat, either fresh, frozen or canned
10-oz cook shrimp, either fresh or frozen and thawed
8 crepes

Make crepes and set aside. Preheat oven to 350 F. Melt butter in medium size saucepan.  Blend flour, chives and salt into butter. Gradually add milk and sherry; cook over medium heat, stirring constantly, until thickened. Add crabmeat and shrimp. Cook over low heat; stirring constantly until heated thoroughly. 

Spread about 1/4 cup filling across center of each crepe; roll up. Place in a 13x9 inch baking dish. Spoon remaining filling down over the center of each crepe. Bake for 8 to 10 minutes. Serves 4.

Strawberry Cream Crepes
1 cup heavy cream
1/4 cup confectioners' sugar
1 tsp vanilla extract
3 cups strawberry slices
8 crepes

Beat together cream and sugar until stiff peaks form; stir in vanilla. Reserve 1 cup whipped cream mixture. Fold strawberries into remaining mixture. Fill each crepe with about 1/3 cup strawberry mixture. Before serving, top 2 crepes with reserved whipped cream. Garnish with strawberry halves if desired. Makes 4 servings.

Blintzes are the Jewish version of a crepe, only not quite as thin and delicate. The secret to making perfect Blintzes is to make the batter thin enough to make a thin pancake, but not as thin as a crepe.  Measure the ingredients carefully, and wait a short time between mixing the batter and sauteeing the blintz.

Blintz Batter (Crepes)
For vegetable, fruit or cheese filling - Version 1
3 eggs or Eggbeaters equal to 3 eggs
1 cup milk (skim is fine)
1/2 tsp salt
2 tbsp salad oil (don't use olive oil, flavor is too strong)
3/4 cup sifted flour
Pam, butter or oil for cooking blintzes

Beat the eggs, milk, salt, and salad oil together. Stir in the flour. Spray Pam or use butter or oil in a 6" skillet. Pour about 2 tbsp of the batter, tilting the pan to coat the bottom. Use just enough batter to make a very thin pancake (don't worry, the first one will probably be a mess). Let the bottom brown, then carefully turn out onto a plate browned side up. Make the rest of the pancakes. Spread 1 heaping tablespoon of any filling along one side of the pancake. Turn opposite sides in, and roll up like a jelly roll.  Makes about 18 blintzes.

Sour Cream Batter for Blintzes
1 egg
1/4 cup milk
3/4 cup sour cream
1/8 tsp salt
1 cup sifted flour
Butter for frying

Beat together the egg, milk, sour cream and salt. Stir in teh flour, mixing until smooth.

Heat some butter in a 7 inch skillet, pour about 2 tbsp of batter into it, tilting the pan to spread the batter evenly. Fry until browned and turn to brown on other side.

Place a heaping tablespoon of filling on each blintz. Tuck in opposite ends, and roll up.  arrange in a buttered baking dish and bake in a 450 F oven for 10 minutes. This batter makes a rich pancake and is more suitable for sweet fillings. Makes about 16.

Chocolate Blintzes
2 eggs 
1-1/4 cup flour 
1-1/2 cup milk or water 
2 tbsp oil 
1/4 tsp salt 
4 tbsp cocoa 
4 tbsp sugar 

Mix all ingredients very well and then scrape down the sides of the mixer or blender and mix again. Refrigerate for at least two-hours, and then pour 2-3 tablespoons at a time into hot pan. Cook on medium-high heat until top of blintz is dry. Turn out of the pan and onto a clean dish towel or paper towel. Cool and fill with your favorite mousse, ice cream, whipped cream, etc.

Fillings for Blintzes:

1/2 cup shredded cabbage
1/2 cup grated carrots
1/2 cup finely sliced green pepper
3/4 cup diced onions
2 tbs[ oil (or use Pam Spray)
Dash cayenne pepper

Saute the vegetables in a little oil or Pam for 10 minutes, stirring occasionally. Season with salt & cayenne.(you can use any combination of vegetables you like of course)

Blueberry Filling
1-1/2 cups blueberries
3 tbsp sugar 
1 tbsp cornstarch
1/8 tsp nutmeg

Toss all ingredients together. Fill blitzes and fry in pan until heated through.

Apple Filling
1 egg white
1-1/2 cups finely chopped apples
4 tbsp sugar
1/2 tsp cinnamon
3 tbsp brown sugar
3 tbsp melted butter

Preheat oven to 400 F. Butter a baking pan. Beat the egg white until it begins to stiffen.  Fold in the apples, sugar and cinnamon. Fill the blintzes and arrange in a buttered baking pan. Sprinkle with the brown sugar and butter. Bake for 20 minutes. Makes about 18

Kasha Filling
2 tbps corn oil or schmaltz
2 cups chopped onion, in 1/4 inch pieces
4 cups cooked kasha
2 eggs beaten
1/2 tsp salt
1/4 tsp pepper

Heat oil in a large skillet and saute onions until brown. Place the onions in a large bowl with the kasha, eggs, salt and pepper, and combine thoroughly. Refrigerate until needed.
From The 2nd Avenue Deli Cookbook

Cheese Filling
2 lbs farmers cheese
1/2 lb whipped cream cheese
1 egg beaten
3/8 cup sugar (yes 3/8)
1/8 tsp cinnamon
1/8 tsp salt

Blend all ingredients thoroughly in a large bowl and refrigerate until needed. 

Note: At the 2nd Avenue Deli, since it's Kosher and they serve meat, they make a nondairy cheese filling by substituting Tofutti cream cheese for both the farmers cheese and the cream cheese. They also add 3 tbsp matzo meal, 1/2 tsp cornstarch, and 1/2 tsp each of lemon and orange zest. The ingredients should be blended with an electric mixer.
Bev's Note: the 1/2 tsp each of lemon and orange zest would be delicious when using the regular cheeses as well. 

Spinach and Cheese Filling
2 tbsp corn oil
2 cups onion, chopped into 1/4 inch pieces
2 cups cooked spinach
1 lb farmer cheese
1 lb whipped cream cheese
1 egg beaten
1/2 tsp salt
1/4 tsp pepper

Heat corn oil in a large skillet and saute onions until brown. Place in a large bowl. Chop the cooked spinach very fine (it's best to pulse it a few times in a food processor). Add to bowl with onions. Add all remaining ingredients; combine thoroughly. Refrigerate until needed. From The 2nd Avenue Deli cookbook

Potato Blintz Filling
(Version 1)
2 tbsp corn oil or chicken schmaltz
2 cups onion, chopped into 1/4 inch pieces
2 tsp garlic, very finely chopped or crushed
4 cups mashed potatoes
1 egg beaten
1/2 tsp salt
1/4 tsp pepper

Heat corn oil in a large skillet, and saute onions until brown. At the last minute, add the garlic and saute until brown, but do not burn. Place the onions and garlic in a large bowl with the mashed potatoes, eggs, salt and pepper, and combine thoroughly. Refrigerate until needed. Fill the blintzes with a few tablespoons of the mixture. Roll the blintzes up, and fry in oil until browned on both sides. 

Variation: for a meat and potato filling, use only 3 cups of mashed potatoes, and add a cup of cooked chopped meat, or finely minced roast beef, brisket, corned beef or pastrami. From the 2nd Avenue Deli cookbook

Potato Blintzes
(Version 2)
1 tbsp vegetable oil
1-1/4 pounds onions (about 2 large), sliced
Pinch of sugar for onions (optional)
1-1/2 pounds buttery potatoes (such as Yukon Gold) or russet potatoes, 
peeled, cut into 1-inch pieces
1/4 cup milk (do not use low-fat or nonfat)
1 tbsp vegetable oil
Sour cream (optional)

Make blintz batter as usual. Make enough for 10 blintzes.

Heat oil in heavy large skillet over medium-high heat. Add onions and sugar. Cover skillet and cook until onions are well browned, stirring frequently, 20 minutes. Season with salt and pepper.

Meanwhile, place potatoes on vegetable steamer rack and steam in covered pot over boiling water until tender, about 15 minutes. Transfer potatoes to large bowl. Add milk and mash until almost smooth. Season to taste with salt and pepper. Mix in half of onions. (Can be prepared 1 day ahead. Cover potato filling and remaining onions separately and chill. Rewarm onions before serving.)

Place 1 blintz on work surface. Arrange 1/3 cup scant of potato filling in 3-inch log horizontally just below center. Fold bottom of dough over filling. Repeat with remaining filling and wrappers.

Heat 1/2 tablespoon vegetable oil in heavy large nonstick skillet over medium-low heat. Add half of blintzes, seam side down, and fry until heated through and golden brown and crisp on both sides. Drain blintzes briefly on paper towels. Repeat with remaining blintzes.

Arrange blintzes on plates. Place dollop of sour cream and spoonful of remaining onions alongside and then serve immediately. makes 10 blintzes, serves 5 people at 2 per serving

Cheese Blintzes
(Version 1) 
Blintz batter:
3 large eggs
1/4 cup water
1/4 cup milk
1/2 tsp baking powder
1/2 cup all-purpose flour
1-1/2 tsps sugar
1 tbsp unsalted butter
For filling:
1-1/2 cups farmer cheese
2 cups cottage cheese
1/4 cup sugar
1-1/2 tsp cinnamon
1 tbsp all-purpose flour 

Make blintzes: In a blender blend apper batter ingredients and let stand 30 minutes.

In an 8-inch skillet, preferable non-stick, melt half of butter over moderately high heat. Pour in enough batter to just coat the bottom of skillet, swirling, and cook, undisturbed, until top is set and bottom in golden (do not turn wrapper over). Transfer wrapper to paper towels in one layer, golden side down. Make more wrappers with remaining butter and batter.

Make filling: In a food processor, blend cheeses, sugar, and cinnamon until smooth. If necessary, add flour to thicken filling.

Preheat oven to 250°F. and line a baking sheet with parchment paper. Put 3 tablespoons filling in center of each wrapper and fold opposite sides of wrapper over filling until sides barely touch. Fold in ends to completely enclose filling, forming packets, and arrange, seams sides down, on baking sheet. Make more blintzes with remaining filling and wrappers. Bake blintzes, covered loosely with foil, until heated through, 5 to 10 minutes. Makes 10 blintzes. Can be served with carmalized apples or strawberry rhubarb compote if desired.

Carmelized Apples
Great with the blintzes or ice cream. 
1/4 cup (1/21/3 stick) unsalted butter
4 large Golden Delicious apples, peeled, cored, each cut into 8 slices
1/4 cup sugar 

Melt butter in heavy large skillet over medium-high heat. Add sliced apples and sauté 3 minutes. Sprinkle with sugar and sauté until apples are golden brown and just tender, about 8 minutes longer. (Can be prepared 3 hours ahead. Let stand at room temperature; rewarm before using.) Serves 4.

Strawberry Rhubarb Compote 
1 cup orange juice
2/3 cup honey
4 cups 1/3-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 tsp vanilla extract
1/2 tsp ground cardamom
3 cups sliced hulled strawberries

Simmer orange juice and honey in heavy medium skillet over medium heat until reduced by half, about 4 minutes. Add rhubarb and stir until just tender, about 3 minutes. Transfer to large bowl. Stir in vanilla extract and ground cardamom. Cover and refrigerate. (Can be prepared 6 hours ahead. Keep chilled.) Stir in strawberries.

Cheese Blintzes
Version 2
1 cup milk 
2 tbsp vegetable oil 
1/2 tsp salt 
3/4 cup all-purpose flour 
2 cups cottage cheese (16 ounces) 
2 tbsp sugar 
1 tbsp unsalted butter, melted 
1 tsp vanilla 
3/4 tsp salt 
3 large eggs 
Unsalted butter, melted 
1 egg lightly, beaten 

To make batter, put the eggs, milk, oil, and salt in a blender container. Blend well. Add the flour and blend until just combined, scraping down the sides once. Brush and 8-inch frying pan with melted butter. Pour in 2 to 3 tablespoons of batter, tilting the pan so the batter flows to coat the bottom. Use just enough batter to make a thin pancake. Cook until the edges begin to turn golden. Shake the pan to loosen the pancake. Quickly turn the pancake out onto a paper towel, browned side up.

Repeat with the remaining butter and batter, stacking the cooked pancakes between sheets of wax paper. Combine all the ingredients for the filling in a mixing bowl. Arrange a pancake, browned side up, and place a heaped spoonful of filling just above the center. Fold the sides toward the middle,overlapping the edges. Fold down the top to seal in the filling, then roll the pancake to make a neat little packet. Arrange the blintzes, seam side down, on a heated griddle or in a large skillet brushed with butter. Cook until browned, 
turning once.  Makes 14 to 18 blintzes.

Cheese Blintzes
(Version 3)
1-1/2 pounds farmer's cheese 
1 egg ( do not use substitute) 
1 tsp lemon flavoring 
2-4 tbsp sugar 
1 tsp cinnamon 
Crepe Batter:
3-4 eggs (do not use substitute) 
1-1/2 cups milk 
1-1/2 cup flour 
1/4 tsp baking powder 
2 tbsp melted butter or margarine 
4 tbsp margarine, melted ( may need more) 

To make filling: In a medium ( non-metal) bowl, mix together all ingredients for the filling. Cover and place in the refrigerator. 

To make crepe batter: Mix together eggs and milk; place in a food processor. Add flour and baking powder, a little at a time (batter should be like thin mayonnaise). Add 2 tablespoons melted butter.

Heat a 9-inch non-stick frying pan until hot. Dip a pastry brush into melted margarine and brush the pan with a thin coat. Heat again (not to smoking stage). Pour a small amount of batter of batter (about 1/4 cup) into the pan and swirl around until covered; empty any excess batter back into remaining batter. Heat until sides pull away (if edge of batter sticks to sides of pan, gently pull away with a knife. Turn crepe out onto a damp dish towel and return pan to stove to heat again. Brush margarine in pan and swirl another 1/4 
cup of batter and pour off excess. Repeat with remaining batter. Slightly overlap crepes on towels to cool.

To assemble blintzes: Place one tablespoon of filling on one edge of crepe; roll forward twice, then fold both sides and continue rolling to end. ( blintzes can be frozen at this point.) Fry blintzes, both sides, in butter until golden brown.

Serve with one or all of the following: sour cream , applesauce, cinnamon, fresh 
or frozen strawberries, jam honey or syrup.  Makes 15 to 20 cheese filled blintzes depending on thickness of crepe.

Sweet Corn Blintzes with Cottage Cheese Filling
Recipe by: M.S. Milliken & S. Feniger
1/2 cup flour
1/2 cup half-and-half
2 eggs
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp unsalted butter, melted
1 cup fresh corn kernels (about 2 ears), or frozen
Vegetable oil for brushing griddle
1-1/2 cups cottage cheese
6 tbsp sugar 

Place the flour, half-and-half, eggs, salt, pepper, and butter in a
blender and process until smooth. Add the corn and blend for a minute
longer, until the corn is pureed. Pour the batter into a bowl, cover, and refrigerate at least 1 hour or up to overnight. 

Meanwhile, combine cottage cheese and sugar in a small bowl, cover and refrigerate until ready to fill blintzes. 

Preheat oven to 350 F. Heat a griddle and brush it lightly with oil. Pour a scant 1/4 cup of batter onto griddle for each blintz. When bubbles form on top, flip the blintzes and cook until lightly browned. Remove blintzes from griddle and immediately place 1 to 2 tablespoons filling in the center. Roll the blintz and place it seam-side down on a baking sheet.

When all the blintzes are filled, place them in the oven to warm, about 10-15 minutes. (Alternatively, you can refrigerate unfilled blintzes, stacking them between sheets of waxed paper and wrapping in plastic, and proceed with recipe when ready to fill.) Serve warm with sauteed apples or pears. 

Crepes with Ricotta (Crespelle al Formaggio)
Recipe from: Mario Batali
1-1/2 cups all-purpose flour
4 eggs
1/2 tsp salt
2 cups milk
2-1/2 cups ricotta drained in a strainer lined with cheesecloth for 30
1/2 lb fresh mozzarella, grated 
1 cup freshly grated soft sheep’s milk cheese (cacio, or a young provolone) 
1/2 lb salami, cut into 1/8-inch dice 
1/2 tsp freshly grated nutmeg 
4 tbsp butter

First make the crespelle: Place the flour in a large mixing bowl. Crack the eggs over the flour and whisk them in. Add salt and whisk in milk, a little at a time, until all milk is incorporated. Allow the batter to stand for 20 minutes. 

For the filling, combine all the filling ingredients except butter. Heat a 6-inch, nonstick pan until hot and brush with olive oil. Reduce heat to medium and pour 1-1/2 to 2 tablespoons batter into the pan.  Cook 30 to 40 seconds, until pale golden, and then flip. Cook on other side 20 seconds and remove to a plate. Continue the process until all the batter has been used, yielding between 17 and 19 crespelle. 

Fill each crespelle with 3 tablespoons of the cheese mixture and fold in half. Continue filling crespelle until all are full. Be sure to leave 4 tablespoons of the cheese mixture for the topping.

Preheat the oven to 450 F. Butter the bottom and all sides of 10 by 8-inch ceramic baking dish with 1 tablespoon of butter. Lay the filled crespelle in an overlapping layer in the baking dish. Smear the remaining cheese mixture over the top, dot with the remaining butter and place in oven for 12 to 15 minutes, until piping hot and crispy on top. Remove and serve hot, or allow to rest and serve at room temperature.

Curried Seafood Crepes
Adapted from a Gourmet Magazine recipe
For the filling: 
2 cups chicken stock
2 cups dry white wine
1/2 lb sea scallops, cut into 1/2-inch pieces
1/2 lb scrod fillet, cut into 1/2-inch pieces
3 tbsp unsalted butter
2 carrots, halved lengthwise and cut crosswise into 1/4-inch slices
Pinch of sugar
2 tbsp all-purpose flour
2 tsp curry powder
1 cup milk
2 tbsp bottled Major Grey's chutney, minced
Fresh lemon juice to taste
1 cup frozen peas, thawed
1 tbsp minced fresh parsley
1 recipe curry crepe batter
Parsley sprigs for garnish
Lemon slices for garnish

For the filling: In a large saute pan bring 4 cups water to a simmer, add the scallops and the scrod, and poach the seafood, its surface covered with a buttered round of waxed paper, at a bare simmer for 5 minutes. 

Drain the seafood and reserve the poaching liquid in a bowl. In the pan melt 1 tablespoon of the butter, stir in the carrots, 2 tablespoons water, salt, sugar, and cook covered, over moderate heat for 2 minutes. Remove the lid, cook carrots, stirring, for 1 minute, or until they are just tender, and add them to the seafood. Melt the remaining 2 tablespoons butter in the pan, whisking in the flour, and cook the roux over moderately low heat, whisking for 3 minutes. 

Whisk in the curry powder, add the milk in a stream, whisking, and salt and pepper to taste, and cook the mixture, whisking until it is smooth. Simmer, whisking occasionally for 5 minutes, or until it is very thick, then stir in the chutney and the lemon juice. Stir in the seafood and carrot mixture, the peas, minced parsley, and enough of the poaching liquid, by teaspoonfuls, to thin to desired consistency. 

Put 2 tablespoons of mixture into each prepared crepe filling one quadrant, fold the crepe in half over the filling, and fold it in half again to form a triangle. Arrange the crepes on a buttered baking sheet and bake them in a preheated oven for 10 minutes, or until they are heated through. Transfer the crepes to serving plates and garnish with parsley and lemon. 

Curry Crepe Batter
Recipe courtesy of Gourmet Magazine
1 cup all-purpose flour
1 tbsp curry powder
1/4 tsp salt
1 cup chicken broth
2 large eggs
1 tbsp unsalted butter, melted and cooled

In a blender or food processor blend the flour, curry powder, salt, broth, eggs, and butter or 5 seconds. Turn off the motor, with a rubber spatula scrape down sides of container, and blend for another 20 seconds. Transfer the batter to a bowl, let stand covered for 1 hour. Make crepes in the same procedure as basic crepe batter.

Moo Shy Style Vegetable Pancakes with Watercress Salad and Mung Bean Sprouts
Recipe courtesy of Kevin Reilly, Chef at Zoe Restaurant 
Crepe Batter:
2 eggs 
3/4 cup milk 
3/4 cup water 
1 tbsp canola oil 
1 cup all-purpose flour 
1/2 tbsp black sesame seeds 
2 tbsp chives, chopped finely
1 tbsp toasted orange rind 
Pinch of salt 
1/2 tbsp canola oil 
1/2 tsp sesame oil 
1 head of broccoli 
1-1/2 cups bean sprouts 
2 oranges, sectioned 
1/4 cup chopped cashews 
1 carrot, finely julienned 
1 tbsp hoisin sauce 
2 bunches watercress, stems removed 
1 cup mung bean sprouts 
1/2 cup garlic sprouts (optional) 
Juice of 1/2 lemon 
1/2 tbsp canola oil 
Salt and freshly cracked pepper, to taste 

Beat the eggs and add the milk, water and oil. Whisk in flour and strain through a fine mesh sieve. Add remaining ingredients and refrigerate for at least 1/2 hour. 

Separate the broccoli into florets. Heat both oils together over a high heat and char the broccoli for approximately 4 to 5 minutes. Add remaining ingredients, ensuring that the hoisin sauce is the last, and stir fry for 30 seconds. Remove from heat and set aside. 

Coat a nonstick 12 inch skillet with vegetable oil and put over a low flame. Ladle 1 ounce of crepe batter into skillet and tilt to spread to the edges of the pan. When surface is dry, remove the crepe and repeat this process to make 8 crepes. 

Fill the crepes and roll them. Brown the crepes in a nonstick skillet, on all sides, adding a few drops of canola oil as necessary. 

Toss salad ingredients together. Arrange 2 crepes on each plate and top with salad. 

Crepes to Make & Store
Recipe Courtesy of Michelle Urvater
1 cup each cold water and whole milk 
4 eggs 
1/2 tsp salt 
About 1-1/3 cups flour 
Vegetable oil or melted butter 

In a blender or food processor combine the water, milk, eggs salt and flour. With a rubber spatula, scrape down any batter which adheres to the sides of the processor. If the batter appears thick, add more water; if too thin, then gradually whisk in more flour. Let the batter set, in the refrigerator for an hour or so. 

Rub an 7-inch crepe pan or non-stick pan with oil or melted butter. Set over high heat until pan just begins to smoke. Ladle about 3 tbsp of batter into the hot pan. Lift the pan from the heat and swirl the batter around so that it evenly coats the bottom. Pour excess back into the batter for the next crepe. Let the crepe cook on one side for about a minute or until it looks dried out. Flip the crepe over and cook it for 30 seconds on the other side. Repeat until all are done. 

To store, stack them, with waxed paper or parchment squares in between each one and freeze in batches. 

Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
1/2 oz fresh yeast 
1 cup milk, warmed 
2 large eggs, separated 
1 cup sour cream 
1 tsp salt 
4 oz all-purpose flour 
Oil for frying 

Cream the yeast with a little milk, then add the remaining milk, the egg yolks and sour cream. Sift the flour and salt into a bowl and add the yeast mixture. Stir to make a thick batter. Leave for at least an hour in a warm place. The batter should now look bubbly. Stir well. Just before cooking, whisk the egg whites until stiff and fold them into the batter. 

Heat a little oil in the pan and pour off any excess. Then pour in a tablespoon of batter. Turn the pancake over when it shows bubbles on the top side. Cook lots. One bliny is never enough. 

Southwestern Tortillas
2 tbsp butter or margarine 
3 tbsp flour 
1/2 cup water 
1 cup skim milk 
1 tsp onion, grated 
2 tbsp canned diced green chilies 
1/4 tsp salt 
1/2 cup low fat cheddar cheese 
1 medium tomato, chopped 
1/2 medium green bell pepper, cut in very thin strips 
1/2 medium yellow bell pepper, cut in very thin strips 
1 medium red onion, quartered and cut in thin slices 
2 medium jalapeno pepper, seeded and cut in very thin strips 
Salt and pepper to taste 
Juice of 1/2 lime 
1/4 tsp cumin 
1/4 tsp cayenne pepper 
6 flour tortillas 

First prepare the sauce. In a small saucepan, melt butter. Stir in flour. Cook and stir 2 minutes. Stir in water and milk. Cook, stirring constantly, over medium heat until it begins to thickened; remove from heat. Stir in grated onion, chilies, salt and cheese.

In a heavy skillet over medium-high heat, spray with a vegetable cooking spray. Saute all of the vegetables and seasonings together until very crisp tender. Remove from heat and arrange on the 6 flour tortillas. Spoon about 2 tablespoon cheese sauce over the vegetable mixture. Fold both sides of each tortilla over filling; then fold top and bottom to slightly overlap in center. Place filled tortillas, folded-side down, in a shallow baking pan that has been sprayed with vegetable spray. Spray a light coating over the tortilla blintzes. Cover with foil. Bake in 375 F oven for 10 to 12 minutes or until heated through. Serve warm. Serve with remaining cheese sauce, Pico de Gallo, a green salad and something nice and cold to drink. Serves 6.

Crepes with Ricotta & Tomato Sauce
Recipes Courtesy Gourmet Magazine
1 small green bell pepper, minced 
2 tbsp olive oil 
1 garlic clove, minced 
1/2 lb ricotta cheese 
1/4 cup freshly grated Parmesan 
Melted butter for brushing crepes 
6 crepes 
1 cup tomato sauce

In a skillet cook the bell pepper in the oil over moderately low heat, stirring, until it is softened, add the garlic, and cook the mixture, stirring for 1 minute. In a bowl stir together the bell pepper mixture, ricotta and 2 tablespoons of the Parmesan with salt and pepper to taste. Let the filling cool. 

Spread about 2 tablespoons of the filling on each crepe and roll them up jelly-roll fashion. Arrange the crepes, seam sides down, in a buttered shallow baking dish just large enough to hold them in one layer, brush them lightly with butter, and sprinkle them with the remaining Parmesan.

Bake the crepes in the middle of a preheated 400 F oven for 20 minutes and serve them with the sauce.

Homemade Manicotti 
Recipe Courtesy of Cathy Lowe
12 oz of ricotta 
1 egg 
1/2 cup Parmesan cheese, grated 
1 package frozen spinach, thawed 
8 crepes 
3 cups tomato sauce 

Preheat oven to 375 F. In bowl combine ricotta, eggs and half of the Parmesan cheese. Drain spinach and squeeze out remaining water. Add to cheese mixture. Stir to blend. Season with salt and pepper. Take a crepe and top with 3 or 4 tablespoons of cheese and spinach mixture. Roll up. Fill and roll up remaining crepes. In a baking dish spread sauce evenly along bottom. Place stuffed crepes in baking dish. Top with more sauce and Parmesan. Bake for 30 minutes, until bubbly. 

Smoked Salmon Crepe Spiral
Recipe Courtesy Gourmet Magazine
1/2 lb thinly sliced smoked salmon 
2 tbsp cream cheese at room temperature 
2 tbsp unsalted butter, cut into pieces, at room temperature 
2 tsp fresh lemon juice 
2 tsp snipped fresh dill 
4 crepes

In a food processor puree half the smoked salmon, add the cream cheese, butter, lemon juice and blend the mixture until smooth. Transfer the puree to a bowl and stir in the dill. On the more pale side of each crepe spread thin one-fourth of the salmon puree, top each crepe with one-fourth of the salmon slices and roll the crepe tightly to enclose the filling. Chill the crepes seam side down, covered, for at least 1 hour, or until they are firm enough to slice and slice them diagonally into 1/4-inch-thick spirals.

Crepe Ice Cream Cones & Cups
Recipe Courtesy Gourmet Magazine
8 crepes 
Melted butter 
Aluminum foil 
1 quart ice cream, sherbet or sorbet 
Fresh berries for garnish

To make cones: Arrange crepes browner side down on a work surface, fold them in half and fold them in half again to form triangles. Lift the top flap of each triangle and put a large ball of foil inside to keep the cone open. Brush the crepe cones with butter and bake them on a baking sheet in a preheated 400 F oven for 4 minutes or until they are crisp. Remove the foil, fill each cone with scoop of ice cream and garnish with berries. 

To make the cups: Fit each crepe into an ovenproof 1-1/4 cup glass custard cup and put a large ball of foil in the center of each crepe to keep it open. Bake them on a jelly-roll pan in a preheated oven for 5 minutes.

Remove the foil and bake another 2 to 3 minutes, or until they are crisp and golden. Fill with a scoop of ice cream and garnish with berries. 

Source: Better Homes and Gardens
Hometown Cooking: February Issue

Chocolate Mousse-Filled Crepes
1 tsp unflavored gelatin
1 tbsp cold wate
2 tbsp boiling water
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1 cup whipping cream
1 tsp vanilla
16 to 18 Dessert Crepes
(recipe follows)
Rich Cocoa Sauce
(recipe follows)

For chocolate mousse, in small mixing bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool.

In large mixing bowl, stir together sugar and cocoa powder; add whipping cream and vanilla. Beat with electric mixer on low speed until thickened, scraping bowl occasionally; add gelatin and stir until well mixed. Cover and chill 30 minutes.

Fold each crepe in half. Pipe or spread about 1-1/2 tbsp mousse onto each folded crepe; fold each crepe again. Drizzle sauce over crepes. Makes 8 or 9 servings (16 to 18 crepes).

Dessert Crepes: Combine 2 beaten eggs. 1-1/2 cups milk, 1 cup all-purpose flour, 2 tbsp sugar, 1 tbsp cooking oil, and 1/4 tsp salt; beat until mixed. Heat a lightly greased 8-inch crepe pan; remove from heat. Spoon in 2 tbsp batter; tilt pan to spread batter. Return to heat; brown one side only. Invert over paper towels to remove crepe. Repeat, greasing pan as needed.

Rich Cocoa Sauce: In a small saucepan, combine 1 cup sugar, 1/3 cup unsweetened
cocoa powder, and 2 tbsp cornstarch. Gradually add 2/3 cup evaporated milk and 1 tbsp butter. Cook until bubbly. Cook 1 minute more. Stir in 1 tsp vanilla. Serve warm.

CFF Shared by Laura

Here is a recipe for blini, which is the traditional Russian way to serve caviar.

From The Russian Tea Room cookbook.

"The ancient Slavic people worshiped the sun, hoping it would return and rescue them from the cold darkenss of winter. They recalled the sun's golden image by making Blini, little round pancakes, which they ate to keep warm. The week before the long seven-week Lenten season began was called Myaslanitza or Butter Week, when everyone gorged on blini and other dairy products, which they then had to give up until Easter." Until the Russian Tea Room closed for renovation, they still had the Blini Festival every year to celebrate the winter-solstice event.  Blini are served with caviar, sour cream, and hot melted butter at the Russian Tea Room. I personally love Beluga Caviar which is very expensive and would eat it plain. Use a less expensive caviar for this version.

(Thin buckwheat pancakes or crepes)
1-1/3 cup sifted flour
1-1/3 cups sifted buckwheat flour
4 tsp active dry yeast
1/4 cup sugar
1/2 tsp salt
2 2/3 cup milk
1/2 cup butter cut into small pieces
4 eggs lightly beaten

In a large bowl, combine the sifted flours, yeast, sugar and salt. In a small heavy saucepan, combine milk and butter. Heat mixture over low heat only until milk is warm (105 to 115 F), and the butter has melted. Stir frequently to speed up the melting of the butter; the milk must not be hotter than the above temperature. Stir milk mixture into
flour mixture and mix well; then stir in the eggs. Using an electric mixer at low speed, beat for about 1 minute or until smooth, occasionally scraping the sides of the bowl. This can be done by hand, beating energetically for 3 to 5 minutes. Cover bowl, and set in a warm place to rise for 1 to 1-1/2 hours, or until mixture is doubled in volume, and light and bubbly. 

Preheat a griddle or a large non-stick frying pan. Lightly brush with a very small amount of melted butter (Do not use too much, or the blini will turn gray in cooking. The pan should be covered only in a very light film of butter.) The pan will be hot enough when a drop of water dropped on the surface will evaporate instantly. Stir down the batter. 
To make a 4-inch blini, spoon about 3 tbsp batter onto the pan. Cook for 40 to 60 seconds, or until the top is bubbly, and the bottom browned. Turn over with a large spatula and cook for 30 seconds on the other side or until browned. Stack cooked blini on a heated serving dish and keep warm in a low oven (150 to 175 F). 

Serve with a bowl of melted butter and a bowl of sour cream at room temperature, and with caviar or smoked fish such as salmon. To eat, brush butter on blini and top with a small mound of caviar or smoked fish. Top this with a spoonful of sour cream and roll up. Makes 36 blini - serves 6 with 6 blini each.

CFF Shared by Bev

If you have comments, suggestions or recipes
email us at

Webpage designed and maintained by:Leilani Devries
Editor: Bev Schneiderman

These beautiful graphics and background
are from J & L Designs: