Filled Breakfast Crepes
Cup all purpose flour
Cup whole wheat flour
Well beaten eggs
Pinch of salt
ingredients well and refrigerate for 1/2 hour. Heat a 6"
to 8" omelet pan over high heat until very hot. Grease
the pan with a light coating of butter and while holding
the pan off the heat slowly ladle enough batter to lightly
coat the pan. Pour the excess back into the batter (Gradual
pouring and a deft wrist are important to get a light but
full coat over the bottom of the pan. If the Batter blisters
on pouring into the pan, the pan is too hot. In that case,
hold the pan off the heat for about a minute). Place the
pan back on the heat, cut and remove the "tail"
and cook until the edge of the crepe shows brown and the
center bubbles slightly. While cooking, gently run a dull
knife around the edge of the crepe to lift the edges. When
done invert the pan over a plate and tap the pan to free
the crepe. Re-butter the pan and pour more batter for the
next crepe. Makes about 20 crepe - 6 servings of 3 crepes
5 Ounces Sugar
1 1/2 Tablespoons vanilla
4 Ounces quick eggs or other processed egg product
hulled fresh strawberries or package of frozen berries
3 Ounces 50/50 simple sugar syrup
berries with simple syrup in blender.
1 Tablespoon cheese filling on top side of crepe and fold
in half twice so as to make a triangle with one rounded side.
Space three filled crepe on a dinner plate as a serving, pour
2 to 3 Tablespoons strawberry syrup in spaces between filled
crepe and serve.