Crepes to Make and Store
- 1 cup each cold water and whole milk
- 4 eggs
- 1/2 teaspoon salt
- About 1 1/3 cups flour
- Vegetable oil or melted butter
- 4 tablespoons butter
- 5 tablespoons flour
- 2 3/4 cups hot milk or chicken broth
- Salt and freshly ground black pepper
- 1/4 cup light cream
- 3/4 cup grated Swiss cheese or Fontina
- 24 crepes (make above recipe in a double batch)
- 1 package (10 ounces) thawed frozen chopped spinach, squeezed dry and cooked with clove, minced garlic in 2 tablespoons of olive oil - with or without 1/2 cup slivered smoked ham or Proscuitto
- Cheese sauce (see above recipe)
- 1 cup Ricotta cheese mixed with 1 egg and 1/2 cup slivered roasted peppers
- 3 tablespoons grated Parmesan cheese
- In a blender or food processor combine the water, milk, eggs salt and flour.
- With a rubber spatula, scrape down any batter which adheres to the sides of the processor.
- If the batter appears thick, add more water; if too thin, then gradually whisk in more flour.
- Let the batter set, in the refrigerator for an hour or so.
- Rub an 7-inch crepe pan or non-stick pan with oil or melted butter.
- Set over high heat until pan just begins to smoke.
- Ladle about 3 tablespoons of batter into the hot pan.
- Lift the pan from the heat and swirl the batter around so that it evenly coats the bottom.
- Pour excess back into the batter for the next crepe.
- Let the crepe cook on one side for about a minute or until it looks dried out.
- Flip the crepe over and cook it for 30 seconds on the other side.
- Repeat until all are done.
- To store, stack them, with waxed paper or parchment squares in between each one and freeze in batches.
- Heat butter and add flour.
- Cook slowly for a minute or two.
- Add the hot liquid and bring to a boil, stirring continuously.
- Season to taste with salt and pepper; beat in cream.
- Off heat, add cheese and adjust the seasoning.
- Yield: 3 cups of sauce
- Preheat the oven to 350 degrees.
- Lightly butter a 9-inch deep pie plate and center a crepe in the bottom.
- Mix the spinach filling with 1/2 cup of the cheese sauce and spread some of this over the first crepe.
- Center a crepe on top of spinach filling and spread it with ricotta cheese and pepper filling.
- Top with a crepe and continue this way until you end with a crepe.
- Spoon cheese sauce over the top of the tower and sprinkle with grated Parmesan.
- Bake for 30 minutes or until bubbling hot.
- You can assemble the "tower" of crepes and fillings in advance and make the sauce in advance, but spoon sauce over crepes right before baking.
- If you have made this in advance and it is cold you will have to bake it for 45 minutes to heat it through.
- Yield: 4 dinner servings
water, eggs, salt, flour, vegetable oil, butter, flour, milk, salt, light cream, swiss cheese, batch, garlic, cheese sauce, ricotta cheese, parmesan cheese
Taken from www.foodnetwork.com/recipes/crepes-to-make-and-store-recipe.html (may not work)