|
 BATTER:
In a large mixer bowl combine eggs, milk,
water and blend well. Gradually add flour,
then both sugars, salt and oil. Beat well
until there are no lumps in the batter.
FILLING I: Combine all ingredients in a bowl
and beat well. Or combine all the
ingredients in a blender container and blend
until smooth.
FILLING II: Combine all ingredients, except
raisins, in a bowl and beat well. Or all the
ingredients can be combined in a blender
container and blended until smooth. Then add
raisins.
TO ASSEMBLE CREPES: 1. Prepare batter and
filling of your choice. Using a paper towel
or basting brush, apply a thin coating of
oil to a 7 inch skillet. Place skillet over
medium heat until skillet is hot but not
smoking.
2. Ladle approximately 1/3 cup of batter
into the skillet. Tilt pan to swirl the
batter so it covers the bottom of the
skillet.
3. Fry on one side until small air bubbles
form, and top is set. Bottom should be
golden brown. When done, carefully loosen
edges of crepe and slip out of skillet onto
a plate..
4. Repeat the above procedure until all the
batter is used. Grease the skillet as
needed..
5. Turn each crepe so that golden brown side
is up. Place 3 tablespoons of filling on one
edge in a 2 1/2 inch long by 1-inch wide
mound..
6. Roll once to cover filling. Fold the
sides into the center and continue rolling
until completely closed..
7. Heat 2 tablespoons of oil in the skillet
and place each crepe seam side down in the
skillet and fry 2 minutes on each side,
turning once.
VARIATION: Whole wheat pastry flour can be
used instead of white flour. |
