Parmesan Crepes Food

PARMESAN CRISPS

Steps:

• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

PARMESAN CREPES

Steps:

• Use Basic Crepe Recipe below and add the 1/4 cup grated Parmesan cheese to flour. Basic crepes: Place flour in a medium bowl. Combine milk, margarine, and egg, and add mixture to flour, stirring with a wire whisk until almost smooth. Cover batter, and chill for 1 hour. Coat an 8-inch-crepe pan or non stick skillet with vegetable cooking spray, and place over medium-high heat until hot. Remove pan from heat, and pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift edge of crepe with spatula to test for doneness. The crepe is ready to trun when it can be shaken loose from pan and the underside is lightly browned. Turn crepe over, and cook 30 seconds on the other side. Place the crepe on a towel, and allow it to cool. Repeat procedure until all of the batter is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking. Yield: 12 servings. Per serving: 79 Calories; 2g Fat (23% calories from fat); 4g Protein; 12g Carbohydrate; 17mg Cholesterol; 63mg Sodium NOTES : Cooled crepes can be stacked in wax paper and frozen in a zip-top bag for up to three months. Recipe by: Cooking Light, May 1994, page 105 Posted to MC-Recipe Digest V1 #419 by [email protected] on Jan 28, 1997.

REAL FRENCH CREPES

Steps:

• In a mixing bowl, combine flour, egg, and milk.
• Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter.

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.

LACY PARMESAN CRISPS

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with nonstick liner.
• Grate 1 cup Parmigiano-Reggiano using large holes of a box grater.
• Arrange 6 mounds (1 rounded tablespoon each) of cheese 3 inches apart on liner, then flatten each mound lightly with a metal spatula to form a 3-inch round.
• Bake until golden, 7 to 10 minutes, then transfer crisps with spatula to a rack to cool completely, about 5 minutes.
• Repeat procedure with remaining cheese to make more crisps.

PARMESAN CREPES

Steps:

• Melt butter. Sift the flour and salt into a bowl and stir in the beaten eggs. Add the milk or broth slowly, whisking it in, then add the butter and Parmesan. The batter should be very smooth and the consistency of cream. Let it stand at least an hour or two before making the crepes.
• To make crepes heat a crepe pan or small frying pan and melt some butter or oil in it. When the pan is almost smoking, pour in 2 to 3 tablespoons of batter at a time, swirling it around to the edges immediately. Cook for about a minute on each side. Grease the pan a bit between each crepe to avoid sticking. Makes 20 to 24 crepes. Serve with savory fillings.

CREPES TO MAKE AND STORE

Steps:

• In a blender or food processor combine the water, milk, eggs salt and flour. With a rubber spatula, scrape down any batter which adheres to the sides of the processor. If the batter appears thick, add more water; if too thin, then gradually whisk in more flour. Let the batter set, in the refrigerator for an hour or so.
• Rub an 7-inch crepe pan or non-stick pan with oil or melted butter. Set over high heat until pan just begins to smoke. Ladle about 3 tablespoons of batter into the hot pan. Lift the pan from the heat and swirl the batter around so that it evenly coats the bottom. Pour excess back into the batter for the next crepe. Let the crepe cook on one side for about a minute or until it looks dried out. Flip the crepe over and cook it for 30 seconds on the other side. Repeat until all are done.
• To store, stack them, with waxed paper or parchment squares in between each one and freeze in batches.
• Heat butter and add flour. Cook slowly for a minute or two. Add the hot liquid and bring to a boil, stirring continuously. Season to taste with salt and pepper; beat in cream. Off heat, add cheese and adjust the seasoning.
• Yield: 3 cups of sauce
• Preheat the oven to 350 degrees. Lightly butter a 9-inch deep pie plate and center a crepe in the bottom. Mix the spinach filling with 1/2 cup of the cheese sauce and spread some of this over the first crepe. Center a crepe on top of spinach filling and spread it with ricotta cheese and pepper filling. Top with a crepe and continue this way until you end with a crepe. Spoon cheese sauce over the top of the tower and sprinkle with grated Parmesan. Bake for 30 minutes or until bubbling hot. You can assemble the "tower" of crepes and fillings in advance and make the sauce in advance, but spoon sauce over crepes right before baking. If you have made this in advance and it is cold you will have to bake it for 45 minutes to heat it through.
• Yield: 4 dinner servings

HERBED CREPES WITH RICOTTA, GREEN BELL PEPPER, AND SPRING TOMATO SAUCE

Steps:

• In a skillet cook the bell pepper in the oil over moderately low heat, stirring, until it is softened, add the garlic, and cook the mixture, stirring, for 1 minute. In a bowl stir together the bell pepper mixture, the ricotta, and 1/3 cup of the Parmesan with salt and pepper to taste and let the filling cool.
• Make 12 crêpes (procedure follows) with the herbed crêpe batter. Spread about 2 tablespoons of the filling on each crêpe up jelly-roll fashion. Arrange the crêpes, seam sides down, in a buttered shallow baking dish just large enough to hold them in one layer, brush them lightly with the butter, and sprinkle them with the remaining Parmesan. Bake the crêpes in the middle of a preheated 400°F. oven for 20 minutes and serve them with the sauce.
• To make crêpe batter:
• In a blender or food processor blend the flour, the broth, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl, stir in the herbs, and let the batter stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 16 crêpes.
• To make Crêpes
• Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
• To make the tomato sauce: Force the canned tomatoes with the juice through a food mill into a saucepan. Stir in the salt, the sugar, the tomato paste, the basil, and the cayenne, bring the mixture to a boil, and simmer it, stirring, for 20 minutes. Add the fresh tomatoes and cook the mixture for 5 minutes. Serve the sauce warm. Makes about 1 1/4 cups.