[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]CREPE BAR[/title][fusion_text]Week of August 4th-8th 2014
1/2 C flour
1 t sugar
1/2 t salt
1 C milk
4 eggs
3 T butter melted
(I add one pinch of nutmeg, optional and not in original recipe.)
Combine all ingredients. Cover bowl and let it “rest” in the refrigerator for about 1 hour. This time allows the particles to expand in the liquid and gives smooth, tender crepes. Stir before cooking. Use a cooking spray, oil or butter to coat a pan on medium heat and wipe off excess. Pour batter in pan as large as is manageable for your spatula and cook batter for 2-3 minutes. Work around the edges with the spatula and flip as you would a pancake and cook another minute or two. Place on a cooling rack. Cooled crepes should be stacked with wax papers in between each one and put into a zip lock bag. Put a dampened paper towel in the bag as well to keep crepes moist. Refrigerate for 2 or 3 days or freeze up to 4 months. One crepe batter recipe makes 4-6 crepes depending on size crepe you make. Must make several batter recipes to store for a company buffet. Serve crepes in a warm crock pot.
Filling suggestions for dessert crepes:
Strawberries, raspberries. peaches, blueberries, yogurt, puddings, whipped cream and powdered sugar. Use chilled covered dishes.
Filling suggestions for entree’ crepes:
Diced, cooked breakfast meats such as bacon, ham or sausage. Diced fresh or saute onions, green or red pepper, mushrooms, spinach and tomatoes. Add shredded cheeses and spices. Use warm covered dishes.
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