7
RECIPES
BASIC CREPE BATTER
4 large eggs
1½ cups milk – more as needed
1½ cups all-purpose flour
¼ teaspoon salt
2-3 tablespoons butter for basting the crepe maker cooking surface
Combine the eggs and milk in a bowl, whisk until combined.
Separately, combine the flour and salt in a large bowl. Make a well in the
center of the flour and pour in ½ cup of the milk mixture. Whisking constantly,
gradually draw the flour in until you have a thick mixture. Add another ½ cup
of milk and whisk until blended and then add the last ½ cup milk and whisk
until you have a smooth batter.
Strain the batter to remove any lumps into a quart size measuring cup with a
lip and let rest for 30 minutes.
Cook the crepes and transfer them to a cooling rack. Proceed with the
remaining batter.
Once cool, stack the crepes between sheets of waxed paper.
FRESH MUSHROOM CREPE
Makes about 16
1 pound fresh mushrooms
½ cup butter
½ teaspoon salt
½ teaspoon pepper
½ teaspoon seasoned salt
2 cubes beef bouillon
4 tablespoons dry white wine
1 cup sour cream
2 tablespoons chives, minced
First, make crepes from the "Basic Crepe Batter" recipe listed above. Then,
combine sliced mushrooms and sauté in melted butter in a skillet for about
4 minutes.
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