Making crepes can be easy if you already have a batch of baking mix in the pantry. Flipping and filling takes some practice, but you'll get it down. Make sure your pan is hot enough to bounce a drop of water, and has no rough spots.
crepes can be filled with various meat stuffings for a quick brunch or dinner, or they are great with fruit for dessert. You can make a batch of them and freeze them with wax paper or plastic wrap between each one.
QUICK crepeS: Combine ingredients and beat until smooth in a blender, food processer or shaker container. Mixture will be thin.
To Use: For each crepe, pour about quarter cup of batter into a hot, greased pan. Turn pan until batter covers the bottom and cook over medium heat until golden brown. Loosen edge with a spatula, turn over and cook the other side unitl golden brown.
To reheat frozen crepes: either thaw, still wraped, at room temperature for 1 hour before warming in an oven set at 350, or unwrap and place in a micowave on medium for 1 or 2 minutes.
Ideas: For dinner or brunch crepes, try filling with a spoonful of finely ground tuna, chicken, or turkey salad and top with white sauce.
For dessert, fill with spiced apples, sweetened cherres or berries; top with swetened whipped cream and dust with cinnamon.
BLINTZES: Mix batter and cook, as for crepes. Fill the crepe while still warm with sweetened cream cheese, top with sour cream, and dust with more sugar.
Yields: dozen crepes