MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crepes
 Categories: French, Pancakes
      Yield: 6 Crepes
 
MMMMM---------------------------BATTER--------------------------------
      1 c  Flour
      1 c  Milk
      1    Egg
      1 tb Oil
    1/4 ts Salt

MMMMM----------------------APPLE VARIATION---------------------------
           Apples; sliced
           Butter
           Lemon juice
           Honey
           Cinnamon
           Cheddar cheese; grated;
           -(optional)
           Yogurt
           Toasted walnuts or almonds

MMMMM-------------------CHEESE-HERB VARIATION------------------------
  1 1/2 c  Cottage or ricotta cheese
      1    Scallion; minced
      1 ds Basil
           Fresh parsley; chopped
           Salt and pepper
           Butter
           Sour cream or spinach-yogurt
           -sauce
           Tomato slices; for garnish

MMMMM----------------VEGETABLES VARIATION OPTIONS---------------------
           Spinach and mushrooms;
           -sauteed in butter
           Broccoli or asparagus spears
           Whole green beans
 
  Beat batter ingredients in blender until smooth.
  
  Heat a few drops of oil in a 6" crepe or omelette pan. When pan is
  hot, pour in enough batter to coat bottom of pan and slightly (1/8")
  up the sides. Pour excess batter off (back into the batter
  container.) When pancake appears to solidify (this should be over
  moderate heat) life the edges gently and flip it over with a small
  spatula. Turn out onto clean, dry towel or wooden surface.
  
  You may want to double or triple this recipe, as some batter may be
  lost to early mistakes. Also, crepes are very light and delightful,
  and depending on what you fill them with, a person could consume
  quite a few.
  
  What to put in your crepes?
  
  Sliced apples:
  
  Saute apples in butter until tender, with lemon juice, honey, and
  cinnamon. Try grating in some cheddar cheese. Top the crepes with
  yogurt and toasted walnuts or almonds.
  
  Cheese-herb filling:
  
  Mix cheese and herbs. Season with salt and pepper. Fill each crepe
  with 3-4 tb filling. Grill lightly in butter. Serve topped with sour
  cream or spinach-yogurt sauce. Garnish with tomato slices.
  
  Fresh steamed or sauteed vegetables:
  
  Saute or steam the vegetables. Heat the crepes gently on a buttered
  tray. Serve topped with one of many sauce recipes. (Experiment on
  yourself.)
  
  White rabbit salad:
  
  The White Rabbit Salad recipe makes a great filling for brunch
  crepes.
  
  Ratatouille:
  
  Ratatouille is good filling for dinner crepes. Cool the ratatouille
  first, mix it with grated cheese, fill and heat the crepes.
  
  Tips:
  
  * Make the pancakes and filling in advance, but assemble just before
    heating or serving. Otherwise they'll get soggy.
,
  * Crepes can be served hot, cold, or room-temperature.
  
  Recipe by Moosewood Cookbook
 
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