Crepes A La Gelee Food

FRENCH CANADIAN BREAKFAST CREPES

Steps:

• In a large mixing bowl combine flour and salt. Whisk in eggs and milk just until thin batter forms.
• Place about 2 tablespoons of shortening in large skillet (preferably cast iron) over medium heat. When shortening is hot, pour some batter into middle of pan then swirl pan around so that a large crepe forms.
• Cook crepes about 1-2 minutes per side or when crepe starts to get crispy around edges and bubbles. Continue until all batter has been used. Serve with maple syrup.

CREPES

Steps:

• Combine flour, milk, eggs, and oil.
• Add salt.
• Heat a lightly greased 6 inch skillet; remove from heat.
• Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
• Return to heat; brown on one side only.
• To remove, invert pan over paper toweling.
• Repeat with remaining batter.
• Fill with your favorite filling.
• Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
• Endless ideas.

FRENCH CREPES

Steps:

• Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

SAVOURY CREPE GALETTE

Steps:

• Make the crepe batter by mixing the flour, salt, egg, and buttermilk or milk/water in a blender until smooth. Set aside while you prepare the filling (the crepes benefit from this sitting time).
• Gently fry the leeks and fennel in half of the olive oil for 5 minutes, and then add the lentils and wine. Cook for a minute to reduce, then stir in the tomatoes and stock.
• Bring the leek/fennel mixture to a boil. Add the oregano and seasoning, and simmer for 20 minutes, stirring occasionally until the mixture thickens.
• Fry the onion and mushrooms in the remaining olive oil for 5 minutes. Stir in the spinach and heat. Season well, and then mix in the cream cheese.
• Returning to the crepe batter, make about 12-14 crepes in a well heated non-stick frying pan.
• Lightly grease a 20 cm-/8 inch-diameter deep spring-form cake tin, and line the base and sides with some of the crepes, overlapping them as necessary.
• Layer the remaining crepes with the two fillings, sprinkling Parmesan in between and pressing them down well. Finish with a crepe on top.
• Cover with foil and set aside to rest. Preheat the oven to 375 F (190 C). Bake for about 40 minutes, then turn the galette out and allow it to firm up for 10 minutes before cutting into wedges.
• For Vegetarian the stock must be vegetable.