*  Exported from  MasterCook  *
 
                           INTRODUCTION TO CREPES
 
 Recipe By     : The Crepe Book 1975
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Crepes                           Hints & Info
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
 The whole world loves crepes. And no wonder! These elegant little pancakes
 wrap up so many national dishes. France, of course, has its renowned
 suzette. Russia has blinchikas; Hungary has palascintas. There are Jewish
 blintzes of delectable variety and a grand version of Italian cannelloni.
 All start with easy-to-do crepes.
 
 But this is just the beginning of the countless ways you will serve crepes.
 You can take leftover turkey or ham and turn out a proud entree. Or make a
 vegetable crepe that’s truly memorable. And you'll whip up desserts that
 will delight everyone in the house. There are crepes for breakfast, lunch
 and dinner! All are fun, quite simple to do-and the best part is you can
 make everything ahead of time and heat it up at the last minute.
 
 There are three steps to most crepe dishes: the crepes, the filling, and,
 usually, a sauce that covers all. Although there is a technique to making
 crepes, once you have mastered it you'll make crepes as easily as pancakes.
 The batter itself is simple-but you do need a special crepe pan.
 
 THE CREPE PAN IS ESSENTIAL! Thanks to today’s ingenuity there are two ways
 to cook your crepes. You may use the conventional crepe pan; pour a little
 batter in and cook the crepe pancake-style Or you may use one of the new
 upside-down“ crepe pans; dip the pan in the batter and cook the crepe on the
 bottom of the pan.
 
 If you are going to make crepes in the conventional manner, start with a
 small skillet or frying pan that measures about 6 to 8 inches across the
 bottom. The pan should be of heavy cast iron, aluminum or steel. And it must
 be properly seasoned according to its particular instructions. (Once a pan
 has been seasoned for crepes-never use it for anything but crepe-making.)
 
 Heat the crepe pan and brush it lightly with butter, margarine or oil. Let
 it heat until just about smoking. Pour in 2 or 3 tablespoons of batter (a
 gravy ladle is a perfect measure.) Quickly tilt the pan in all directions to
 cover the bottom surface with a very thin layer of batter. Cook the crepe
 over a medium high heat until the underside is browned. This should take
 about a minute. Then turn the crepe with a spatula or carefully with your
 fingers and brown the other side for about 30 seconds. (The second side is
 spotty and is used as the ”inside.“) Place the crepe browned side up on a
 plate. Grease the crepe pan again as necessary and repeat the steps to make
 the rest of the crepes. Use the crepes right away or cover with plastic wrap
 and refrigerate until needed. (See storing instructions.)
 
 If you plan to make crepes with an ”upside-down" crepe pan, follow these
 easy steps. Be sure pan is seasoned as instructed. Pour the prepared batter
 into a shallow dish or pie pan. Preheat crepe pan over a medium-high heat
 and test for readiness. (When a small piece of butter melts and bubbles on
 the pan the temperature is correct.) Dip the crepe pan into the batter in an
 even motion to obtain an even coating. Turn the pan over and cook until the
 edges begin to turn a golden brown. (Patch the crepes if necessary with a
 drop or two of batter.) This will take about 45 seconds. Invert the pan and
 let the crepe come off onto a plate. Sometimes you may have to loosen the
 crepe edges a bit with a table knife.
 
 To remove any crumbs, wipe the pan lightly with an oil-moistened paper
 towel. Repeat the procedure and make the rest of the crepes. If the batter
 does not adhere to the pan and a skim of cooked batter floats on the batter
 mix, the pan is too hot. Remove the skim and adjust heat.
 
 
 
 
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