Magic Pan Sweet Crepe Batter Food

MAGIC PAN SWEET CREPE BATTER

Steps:

• Combine flour, salt and sugar in a mixing bowl and make a well in the center.
• Pour in the egg and milk and whisk until smooth. Whisk the butter in slowly.
• Allow batter to rest, refrigerated, at least two hours.

VANILLA CREPE BATTER

Steps:

• Beat the eggs, then mix with the milk and vanilla essence either by hand or in the electric blender.
• Sift the flour with the salt and sugar and gradually add to the egg and milk mixture.
• Add the melted butter or oil and blend thoroughly.
• Set aside and allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
• Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
• You can roll these with fruit inside and top with whipped cream. Be adventuresome and try it with whatever sounds good with vanilla!

SWEET CREPE BATTER

Steps:

• Beat together the eggs and egg yolks, then mix with the water and the milk either with a whisk or in an electric blender. (We always use the blender and it's easy to pour from).
• Sift the flour, salt and sugar together. Gradually add to the egg and milk mixture.
• Add the melted butter or vegetable oil and the brandy. Blend thoroughly.
• If beating by hand, strain the mixture through a sieve to remove any lumps.
• Allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
• Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
• You can roll these with fruit inside and top with whipped cream. My kids like using peanut butter and bananas and I like blueberries or a mixture of berries. Be adventuresome!

CHERRIES ROYALE - MAGIC PAN RECIPE

Steps:

• Sift flour and salt together into mixing bowl. Mix thoroughly with eggs to form a thick paste. Gradually add milk, whisk until smooth-DO NOT OVER BEAT. Batter will have the consistency of thick cream. Cover bowl and refrigerate 2 hours or more (overnight.) Brush a hot crepe pan, 6½ to 7 inches in diameter, with butter or oil. Pour in 1½ to 2 Tbsp batter, tipping pan to coat it with a thin layer. When edge of crepe starts to brown, turn crepe and brown other side. Repeat process, adding oil or butter as needed. If you over beat the batter, it became foamy and if you cooked crepes with foamy batter you ended up with lots of tiny air holes in the crepes. Also, after the batter was strained it was to sit in the walk-in for several hours so that all the air would rise to the top and be eliminated. You're correct-it was strained to assure no lumps. Prepare Filling by beating cheese with sour cream. Mix in sugar, lemon juice and almond extract to blend thoroughly. Chill Prepare sauce by measuring cherry syrup and adding enough water to make 1 cup. Combine with sugar and lemon juice, bring to a simmer over medium heat. Mix cornstarch with ¼ cup water. Stir cornstarch mixture into simmering syrup mixture. Cook and stir about 5 minutes until smooth and slightly thickened. Stir in cherries, brandy, and almond extract; remove from heat and set aside. Spread about 2 tsp filling on half of each crepe. Fold each in half, then in half again to form a triangle. Place on lightly buttered baking sheet; heat 3-4 minutes in a 350º F oven just to heat through. (You can also microwave these for 22 seconds.) Place 2 filled crepes overlapping slightly on warmed individual serving plate. Spoon hot cherry mixture-if necessary, reheat slowly, stirring gently- over each serving. Sprinkle with almonds. Serve immediately.

BASIC CREPE BATTER

Steps:

• Combine the milk, water, eggs, flour and salt. Blend until batter is smooth and lump-free. Pour in the 3 tablespoons of melted butter and whisk just to incorporate.
• Refrigerate the batter for 1 hour to let it rest. If you make them too soon, they may be rubbery.
• Warm an 8-inch crepe pan or nonstick skillet over medium heat. Brush with a little melted butter.
• While swirling the pan, ladle 1/4 cup batter into the pan to cover evenly. Cook for 30-45 seconds, until the batter sets.
• Lightly tap the edge of the pan with a wooden spoon to loosen the crepe, then flip and cook 30 more seconds. Alternately, you may use a rubber spatula to flip the crepe.
• The crepes should be pliable, not crisp, and light brown in color. Slice onto a platter, covered with a towel, while you make the rest of the crepes.

CHICKEN DIVAN - MAGIC PAN RECIPE - (3.7/5)

Steps:

• Over medium heat, melt butter in small saucepan. Stir in flour and cook until bubbly. Add broth and Worcestershire sauce; cook, stirring until thickened. Add 2 cups cheese. Empty sour cream into medium bowl; gradually add hot cheese sauce, stirring constantly. In large shallow baking dish, place cooked broccoli and cooked chicken on each crêpe. Spoon 1 tablespoon sauce over each. Fold crepes over. Pour remaining sauce over all. Sprinkle with remaining cup of cheese. Cover and heat in 350º F oven for 20 to 30 minutes.