Lot's of Crepe's

Subject: Lot's of Crepe's Fri Nov 07, 2008 9:59 pm

Coffee-Apple Stuffed Crepes

Coffee Crepes
1 tbsp Instant Coffee
2 tsp boiling water
1 1/4 unsifted flour
2 tbsp sugar
Pinch salt
3 eggs
1 1/2 cups milk
2 tbsp butter, melted
In a small cup, combine instant coffee and boiling water, stir until dissolved
Set aside.
In small bowl, combine flour, sugar and salt. Mix well.
Add eggs, milk, butter and coffee mixture, beat well
Let batter stand 1 hour.
Heat 8 inch skillet or crepe pan
Brush with butter. Pour about 2 tbsp batter into pan turn and tip pan to cover bottom
Cook 10-15 seconds until lightly browned and set on top turn and cook other side.
Repeat with remaining batter.
Remove crepe to a heated platter.
Repeat with remaining batter.
Fill crepes evenly with Coffee-Apple Filling (using about 3 tbsp for each)
Spoon any remaining sauce from the filling over stuffed crepes
Serve warm
Coffee-Apple Filling
3 tbsp Instant Coffee
1 tbsp boiling water
1 cup butter
1 cup firmly packed brown sugar
2 tbsp lemon juice
2 tsp cinnamon
2 cups thinly sliced apples
1 cup raisins (optional)
In small cup, combine instant Coffee and boiling water, stir until dissolved set aside.
In large skillet, melt butter; add brown sugar, lemon juice, cinnamon and coffee mixture, mix well.
Add apples and raisins
Simmer uncovered for about 10 minutes or until apples are tender.
Makes 12-15 stuffed crepes

Subject: Re: Lot's of Crepe's Fri Nov 07, 2008 9:59 pm

Crepes of the Mad Nero

Filling
1/4 cup butter or margarine
1/2 cup finely chopped walnuts
1/2 cup finely chopped unblanched almonds
1/2 cup finely chopped hazelnuts
1/2 cup honey
Crepes
1/2 cup light cream
2 eggs
1/2 tsp salt
1/4 cup sifted all purpose flour
2 tbsp confectioner’s sugar
Sauce
1/4 cup butter or margarine
6 tbsp granulated sugar
1/2 cup orange juice
2 tbsp light Jamaican rum
2 tbsp cognac
Make Filling
In 2 tbsp hot butter, in medium skillet, sauté nuts, stirring, 5 minutes
Remove from heat.
Add honey and remaining butter, mixing well
Set aside
Make Crepes
In medium bowl, beat cream with eggs, salt, flour, and sugar until smooth and well combined
Slowly heat a lightly greased 7 inch skillet
For each crepe, pour 1 tbsp batter into skillet
Rotate skillet to spread batter evenly over bottom
Cook over low heat, 1 minute
Turn, cook 1 minute longer
Place about 1-1/2 tbsp filling in center of each crepe
Roll up from end
Make Sauce
In electric skillet or wide chafing dish, slowly heat butter and sugar, stirring constantly, until mixture is golden and syrupy
Arrange crepes, in single layer, in syrup
Cook, turning occasionally, until crisp and browned on all sides
Remove crepes to a serving dish
Keep them warm
Stir orange juice into remaining syrup in skillet
In small saucepan, over very low heat, warm rum and cognac slightly
Ignite with match
Pour
Flaming into sauce
(Sauce will flame rapidly)
Pour flaming sauce over crepes
Serve at once
Makes 12 crepes 6 servings

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