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Receta Crepes (And Fillings)
by Global Cookbook

Crepes (And Fillings)
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Ingredientes

  • 1 c. Cool water
  • 1 c. Cool nonfat lowfat milk
  • 1 x Egg
  • 4 x Egg whites
  • 1/2 tsp Salt (or possibly less)
  • 2 c. Sifted all-purpose flour
  • 2 Tbsp. Vegetable oil
  • 1 1/2 c. Low-fat cottage or possibly ricotta cheese
  • 1 x Green onion, chopped ds Basil ds Minced fresh parsley Salt and freshly grnd black pepper to taste
  • 2 tsp Margarine Tomato slices for garnish
  • 3/4 c. Low-fat cottage cheese
  • 2 ounce Neufchatel cheese (light cream cheese)
  • 2 tsp Vanilla
  • 2 tsp Freshly squeezed lemon juice
  • 1/4 tsp Grated lemon peel
  • 1 Tbsp. Margarine
  • 1/2 c. Low-fat vanilla yogurt
  • 1 c. Berries or possibly sliced fruit in season

Direcciones

  1. FOR CREPES: Put cool water, lowfat milk, egg, egg whites and salt into blender; add in flour, then oil. Blend at top speed, stopping to scrape flour from the sides.
  2. Cover and chill 2 hrs. (This is an important step; it allows the flour particles to expand in the liquid and ensures a tender, thin crepe. The batter should have a very light, creamy texture - just thick sufficient to coat a wooden spoon.)
  3. For each crepe, heat a 6-inch nonstick frying pan over moderately high heat. When warm, pour a scant 1/4 c. of the batter into the skillet; immediately rotate pan till batter covers bottom. Cook till light brown; turn and brown the other side. Slide onto a hot plate and proceed in the same manner with the rest of the batter.
  4. Put waxed paper between the crepes as you stack them. Keep crepes covered to prevent them from drying out. They are now ready to be filled.
  5. Makes 20 - 6 inch crepes. 1 crepe = 1 servng.
  6. SERVING, STORING, Or possibly FREEZING OF CREPES: Fill, fold, or possibly roll and serve immediately.
  7. Prepare ahead. Pile up individually between layers of waxed paper.
  8. Wrap in foil, chill, and reheat when ready to fill.
  9. Prepare in advance. Then freeze and reheat at the last minute.
  10. Wrap in heavy foil to freeze. They will keep for weeks.
  11. CHEESE-HERB FILLINGMix cheese, onion, and herbs. Season with salt an pepper. Fill each crepe with 3 to 4 Tbsp. of filling.
  12. In a skillet over medium heat, lightly brown crepes in margarine.
  13. Garnish with tomato slices and serve.
  14. Makes sufficient for 6 servings of1/4 c..
  15. SWEET CHEESE FILLINGPrepare crepes and set aside. Blend cheeses, vanilla, lemon juice, and peel. Fill each crepe with 1/4 c. of the mix and roll.
  16. In a nonstick skillet, saute/fry filled crepes in margarine till lightly browned. Top with low-fat yogurt and sliced fruit.
  17. Makes 4servings of 1/4 each.