Crepes Sue Jan

The second book in my When the Fat Ladies Sing mystery series, A Tisket, A Casket is set in a French cooking school in Paris, Texas and features some delicious classic French recipes.

Dessert Crepes are perfectly delicious and easier to make than you think. I like to make a big batch of crepes (thin French pancakes).

With 3/4ths of the crepes I make a crepe casserole with shredded roast chicken and mushrooms. I make desserts with the remaining crepes. Spread each crepe with Nutella (hazelnut spread)  and fill with sliced strawberries and kiwi's and bananas. Fold over. Spritz a dollop of whipped cream and drizzle with chocolate syrup.

Basic Crepe formula: (For 20 crepes 5-1/2 in. across)
1 cup of flour (sifted)
2/3 cup milk
2/3 cup water
3 large eggs
1/4 tsp salt
3 tbsp of melted butter

Add flour to a 2 quart bowl. Whisk in by dribbles 2/3 cup milk and 2/3 cup of water until smoothly blended. Then whisk in 3 large eggs, 1/4 tsp salt and 3 tbls melted butter.

Use a nonstick pan, preferably a special crepe pan. (You can find them in discount stores for under $10). Heat the pan until drops of water dance and sputter on it, then brush lightly with butter.

Pour about 1/4 cup of batter into the center of the hot pan and tilt it in all directions. After 30 seconds or so, bottom of crepe will be browned.

Shake pan to dislodge the crepe, then turn it over with your fingers. Cook briefly on the other side, which won't cook as evenly.

Cool crepes individually on a rack before stacking. Cooked crepes will keep for 2-3 days in the fridge in a sealed plastic bag and they freeze well too.

Bon appétit!