: Making crepes can be easy if you already have a batch of baking mix in the pantry. Flipping and filling takes some practice, but youll 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, ppour about 1/4 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, trn over and cook the other side unitl golden brown. : To reheat frozen crepes: either thaw, still wraped, at room temp for 1 hour before warming in an oven set at 350, or nwrap 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: 12 crepes Source: Cheaper and Better Alternatives to Storebought Goods By: Nancy Birnes Found by: Fran McGee
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|Serving Size: 1 Serving (318g)|
|Recipe Makes: 12|
|Calories from Fat: 321 (47%)|
|Amt Per Serving||% DV|
|Total Fat 35.7g||48 %|
|Saturated Fat 12.5g||62 %|
|Monounsaturated Fat 14.7g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 730.8mg||225 %|
|Sodium 1257.3mg||43 %|
|Potassium 400.9mg||11 %|
|Total Carbohydrate 62.7g||18 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 61.2g|
|Protein 28.7g||41 %|
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Calories per serving: 689
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