Cheese Blitzes with Raspberry Sauce

 Filling:

 11 oz whole milk ricotta

1/2 cup powdered sugar

2 Tbsp cream cheese

1/4 tsp salt

Mix together and set aside in refrigerator. 

Raspberry Sauce:

10 oz frozen raspberries

1/4 cup sugar

1/4 tsp salt

Cook in a small pot on stove on medium heat for about 8 minutes.  Stirring often.  Set aside.

Crepes:

2 cups all-purpose flour

2 tsp sugar

1/2 tsp salt

4 eggs

3 cups whole milk

3 Tbsp melted butter

Whisk together eggs and milk.  Pour 1/2 into the dry mixture in a medium bowl.  This helps get out the lumps. Add 3 Tbsp melted butter and the rest of the egg/milk mixture. 

In a 12 inch non-stick skillet add 2 Tbsp butter on medium heat.  Add 1/3 u of batter into the skillet adn swirl around to cover the bottom of the skillet.  Cook only o 1 side under lightly browned. Makes 12 crepes. 

To fill crepes with filling:  Add 2 Tbsp of the filling.  Fold up like a flat egg roll. (bottom and then sides). Browned side is on the outside with the seam, pale side has the filling.  Saute in 2 Tbsp butter 6 at a time on both sides., 2-4 minutes on each side.  Flip to brown other side.  

Plate with Raspberry sauce spooned on top.  Serve.

Recipe:  Cooks Country

Crepes

 2/3 cup flour

1/2 tsp salt

2 large eggs

1 cup milk

In a bowl add the flour, salt, beaten eggs, and slowly add the milk.  Use be a thin pancake consistency.  Heat a skillet to medium heat with 1/2 Tsp butter.  Pour in 1/4 cup batter and tilt the pan to cover the entire bottom of the pan.  Cook side and then flip to cook the other side. Should be golden brown on each side.  Butter the pan inbetween each crepe.  Makes 5 large or 10 small.

Serve with nutella, strawberries with whipped cream.  Can fold into thirds or into fourth (like a triangle)

Recipe:  stay at home chef

Crepes

 1/3 cup flour

1/2 cup milk (divided)

1 egg

pinch salt

1/2 tsp sugar

2 Tbsp water, (if needed) 

1-2 Tbsp butter

In a skillet melt the butter.  In a small bowl add flour, egg, salt, sugar and only 2 Tbsp milk.  Mix together.  Add the rest of the milk and the melted butter from the skillet. If too thick add water.  Using a 1/4 cup add batter to a corner of the skillet and quickly spread to form a circle covering the skillet.  Should be thin.  Cook for 1-2 minutes and flip with a fork and your fingers to cook the over side.  Should slide easily.

Serve with jam, nutella and sprinkle with powdered sugar.  Can be folded into fourths or rolled.

Recipe:  Jacques Pepin

Crepes

Makes 15 crepes

2 cups unbleached flour
1 cup milk
1 cup +2 Tbsp water
4 eggs
1/2 tsp salt
4 Tbsp melted butter
2 Tbsp sugar (skip the sugar if you are making savory crepes)

1.  In a blender combine all ingredients, and blend on high until well mixed.

2.  Let the batter rest for an hour or two in the fridge until the bubbles have dissolved and are no longer frothy.  (we quite often skip this step and still have good results)

3.  Get a non stick frying pan with a handle, and warm the pan to medium heat.  Lightly coat pan with cooking spray or melted butter.

4.  Pour about 1/4 cup of batter into the heated pan, then quickly pick the pan up by the handle, and swirl the batter to the outsides of the pan, so the batter evenly coats the bottom of the pan.  Let cook for about 1 to 2 minutes, then carefully flip to the other side and cook for another 90 seconds or so.

5.  Repeat with remaining batter, stacking cooked crepes on top of each other as you finish off the batter.

6.  Fill crepes with yummy toppings such as Nutella, berries, real whipped cream, banana, etc...

Crepe Recipe

2/3 cup all-purpose flour

½ tsp salt

3 eggs

1 cup milk

5 Tbsp butter, for cooking

1. In a large bowl, stir together flour and salt. Add in eggs and whisk to combine.
2. Slowly pour in milk, whisking until you have a smooth, pourable batter.
3. Heat a 12-inch nonstick skillet over medium heat. Let ½ tablespoon of butter melt in the pan.
4. Pour a little of the crepe batter in the pan and swirl it around to cover the bottom of the pan. Let cook about 1 minute, until surface loses its shine. Flip carefully.
5. Repeat until all batter has been used, melting another ½ tablespoon of butter for each. This recipe makes about 10 crepes.

French Crepes

1 cup all-purpose flour
1/2 tsp. salt
4 large eggs
2 egg yolks
2 1/2 cups milk
1 Tbsp. vanilla
1/2 cup butter, melted

Sift flour and salt together.  Whisk eggs, egg yolks, vanilla, and melted butter together.  Add to flour mixture and mix well.  Heat and lightly butter or oil small skillet.  Use a measuring cup to pour 1/4 cup batter into skillet.  Quickly swirl pan to spread batter.  Cook until edges are brown.  Flip crepe and cook other side.  Sprinkle with powdered sugar and roll up.

Fruit-Filled Crepes:

Fruit Filling:
1/4 cup sugar
1 cup fresh or frozen fruit or choice
1 cup whipping cream
1/2 cup powdered sugar
1 tsp. vanilla

Follow recipe for French Crepes.  For fruit filling, sprinkle 1/4 cup sugar over 1 cup fresh or frozen fruit of choice.  Let stand for 15 minutes.  Beat 1 cup whipping cream with 1/2 cup powdered sugar and 1 tsp. vanilla until soft peaks for.  Spread fruit filling down center of crepes and roll up.  Top with whipped cream and a spoonful of fruit.