Recipe: Crepe Suzette

Here is a video that I found to show you how to make the French dessert, Crepe Suzette with the crepes that you made from my earlier blog.
BE VERY CAREFUL when pouring in any liquor into a skillet on a hot stove as the flames will cause the alcohol fumes to ignite! Best to remove the skillet from the open flame and then add the liquor then place back onto the stove.

Recipe: Basic Crepes & Manicotti

If you have a well stock pantry you can easily make these thin delicate crepes which can be filled with anything to become a satisfying entree or a delectable dessert!

• 1 cups all-purpose flour
• 1/2 cup plus 2 tablespoons water
• 1/2 cup milk
• 3 large eggs
• 2 tablespoons unsalted butter, melted and cooled
• 1/2 teaspoon salt

In a blender or food processor blend the flour, water, milk, eggs, butter and salt for 5 seconds (Remember to put the cover on otherwise the batter will fly all over the place!). Turn off motor and take off the cover. With a rubber spatula scrape down the sides of the container, replace cover and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered with plastic wrap, for about an hour. The batter may be made 1 day in advance and kept covered and chilled in the refridgerator.

If necessary, add more milk by tablespoonfuls to the batter to thin it to the consistency of heavy whipping cream. Heat an 8 inch diameter nonstick skillet over medium high heat for a minute or two. Brush with melted butter. Pour 3 tablespoons of batter into the skillet and swirl to coat bottom evenly. Put skillet back on heat and cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate. If you don't want to use butter, you can use spray oil such as PAM.

You can freeze these crepes if you are not going to use them all at once. Layer each crepe with a sheet of wax papaer in between the crepes, put in to a plastic storage bag, press out the air, and store in freezer until needed.

Ricotta and Mozzarella cheese go on sale usually at the same time so here is a Manicotti recipe to make with the crepes.

Ricotta Filling:

• 2 pounds ricotta
  

• 8 ounces fat-free cream cheese

• 2 eggs

• Handful chopped fresh parsley

• Black pepper (a pinch or more to your taste)

• 1/4 cup grated mozzarella

2 cups tomato sauce

Mix all of the ricotta filling ingredients together well. Place a large tablespoonful of filling in the center of each crepe, then roll up, and tuck in the ends as you would a blintz, burrito, or springroll.

Spread a little sauce on the bottom of a baking pan to evenly coat the pan. Then, arrange manicotti in pan side by side and cover with sauce. Bake at 350 degrees F for 25-30 minutes. Serve.