3 Eggs ½ tsp. Salt 1 Cup All Purpose Flour 1 ½ Cup Milk 3 tbsp. Melted Butter (cooled)
Method:
In a medium bowl, whisk eggs and salt. Whisk in flour, milk and butter until smooth. Cover and refrigerate for at least 1 hour. Stir batter before using. Heat a 7 – 8 inch crepe pan or skillet until very hot (water droplet just ‘dances’ on top of your skillet and evaporates very quickly). Grease the skillet lightly with oil or shortening. Raise pan from heat with one hand and with the other hand, pour about 3 tbsp. Batter all at once into the pan. As you pour, turn and tip pan several times so that the batter forms a thin film over the bottom. Cook over medium heat until top is set, about 30 seconds. Loosen edges, turn over and cook a few seconds. Lift cooked crepe with a spatula onto wire rack to cool. Repeat procedure until all the batter is used up.
Ambrosia Filling:
Ingredients:
1 can (19 oz) pineapple tidbit (well drained) 2 can Mandarin Orange segments (well drained) ½ cup Sweetened Flaked Coconut (optional but recommended) ¾ cup firm Yoghurt (Orange, Lemon or Vanilla flavoured)
Method:
Combine all ingredients. Chill to blend flavours. Place about ¼ cup filling in each crepe, fold as desired. Garnish with fresh fruit and yoghurt. Drizzle with Maple Syrup, if desired.
Tip:
Crepes can be made ahead of time and frozen. Stack cooled crepes with sheets of waxed paper between each. Place cooled crepe in resealable freezer bag and freeze until needed. ++++++++++++++++++
cool 09-21-03, 02:30 PM Sherasi Is there an alternate filling that can be used? say something that has chocolate and other sorts of dessert-type things.. raspberries, whipped cream..?
I have been looking for a rich, chocolately yet filling filling.. if you know what I mean.
This message has been edited. Last edited by: DorianGreyed,
