THRIVING ON UNUSUAL RECIPES
Jiffy Corn Muffin Mix Crepes; Graham Cracker Crepes;
I made these new recipes because they were intriguing. A lot of what goes on in my kitchen has to do with wanting to know how things work together. (The same principal goes on in my Sewing Room.)I spent much time and effort on crepe making years ago; truly, have just forgotten about making them until.......well, there is a back story about how I got the recipes.
Shall I tell that first? Yes: The San Francisco Public Library Sale this September was taking place just after I returned from France. I call it a Dangerous Place, but there i am every years,doing it again.
I do have some easy rules.
1: Being specific about what I am looking for
..........at this time, things French, certain cookbook authors, knitting
2: Allowing random perusal
..........found two more Ladies No1 Detective Agency books in paperback section
3: Go back twice
..........lots of new books added and if it's the last day, everything is $1.
This is how I get the good stuff. Of about 40 books this time, I found a 1974 book on crepe making never seen before. Inside, dazzling recipes for all manner of crepes. The first two with instant appeal were the Graham Cracker and the Jiffy Corn Muffin mix crepes. They both needed some adjustments of pan used, salt, vanilla. Now these recipes can provide you with your own cooking holiday from the things you usually make. Here we go!
Jiffy Corn Muffin mix Crepes
About the skillet: I do not have a crepe making skillet so I first selected my omelet making pan which measures 6 inches across. With melted butter in the pan, all my omelets have always come right out of the pan beautifully. This skillet did not like my crepe batter. I tried olive oil then canola oil spray and everything stuck. I moved on to my 10 inch sauté pan with a light spray of the canola oil, and everything was non stick sailing after that. The pictures that follow are shown with this pan; you may need to do the same kind of experimenting.
1 box Jiffy Corn Muffin mix (8.50oz (240g)
3 eggs
2 tablespoons melted butter
1 1/2 cups milk
The first step is to combine all ingredients. You may use a mixing bowl with beater, or a blender. Batter needs to be very smooth. Cover and refrigerate at least one hour. My batter sat for 2 days without harm. When ready to cook, heat skillet, spray, use a 1/4 cup measure, pour batter into pan and with your left hand use the handle to rotate the batter in the skillet. When the bubbles have died down and you see the edges getting crisp, about 50 - 60 seconds, time to turn. - you can carefully use a spatula, or lift the edges facing you with a knife, and pick up the crepe with your fingers and flip it over, cooking 10 - 20 seconds, remove and place on a wire rack. Be sure to stir this batter each time.Continue until all batter is used - this will yield 15 - 20 crepes and will take you about 1 hour to make them. After they cooled, I layered them between waxed papers, stored in a plastic freezer bag, labeled, and froze. (Not before I did some quality control tasting.)
Serving: Crepes are a canvas for a galaxy of fillings and spreads, savory or sweet. These crepes and the recipe that follows are on the sweet side and are delicious with a dusting of powdered sugar and lemon juice, or, a dollop of a good jam, chutney, lemon curd, and so on. It is unlimited! Thaw at room temperature; heat in foil if desired. A cold Corn Muffin crepe with a little fresh avocado and sour cream was the best as an appetizer!
Graham Cracker Crepe Batter
4 eggs
1 cup all purpose flour
1/4 teaspoon salt
1 cup finely crushed graham crackers ( I used 1 package - 5.2 oz)
2 cups milk
1/4 cup melted butter
1 teaspoon vanilla
I made this batter in a blender. Refrigerate one hour. It also needs to be stirred before each crepe goes into the pan. Yield about 25 crepes. It is just slightly sweet, wonderful with lemon juice and sugar. And I tried it with a little butter and peanut butter and a small piece of banana, most satisfactory. Please do not feel discouraged if the first crepe or two are difficult to manage...You will get the hang of it, and soon, will be like you've done it all of your life.
Jiffy Corn Muffin Mix Crepes; Graham Cracker Crepes;
I made these new recipes because they were intriguing. A lot of what goes on in my kitchen has to do with wanting to know how things work together. (The same principal goes on in my Sewing Room.)I spent much time and effort on crepe making years ago; truly, have just forgotten about making them until.......well, there is a back story about how I got the recipes.
Shall I tell that first? Yes: The San Francisco Public Library Sale this September was taking place just after I returned from France. I call it a Dangerous Place, but there i am every years,doing it again.
I do have some easy rules.
1: Being specific about what I am looking for
..........at this time, things French, certain cookbook authors, knitting
2: Allowing random perusal
..........found two more Ladies No1 Detective Agency books in paperback section
3: Go back twice
..........lots of new books added and if it's the last day, everything is $1.
This is how I get the good stuff. Of about 40 books this time, I found a 1974 book on crepe making never seen before. Inside, dazzling recipes for all manner of crepes. The first two with instant appeal were the Graham Cracker and the Jiffy Corn Muffin mix crepes. They both needed some adjustments of pan used, salt, vanilla. Now these recipes can provide you with your own cooking holiday from the things you usually make. Here we go!
Jiffy Corn Muffin mix Crepes
About the skillet: I do not have a crepe making skillet so I first selected my omelet making pan which measures 6 inches across. With melted butter in the pan, all my omelets have always come right out of the pan beautifully. This skillet did not like my crepe batter. I tried olive oil then canola oil spray and everything stuck. I moved on to my 10 inch sauté pan with a light spray of the canola oil, and everything was non stick sailing after that. The pictures that follow are shown with this pan; you may need to do the same kind of experimenting.
1 box Jiffy Corn Muffin mix (8.50oz (240g)
3 eggs
2 tablespoons melted butter
1 1/2 cups milk
Serving: Crepes are a canvas for a galaxy of fillings and spreads, savory or sweet. These crepes and the recipe that follows are on the sweet side and are delicious with a dusting of powdered sugar and lemon juice, or, a dollop of a good jam, chutney, lemon curd, and so on. It is unlimited! Thaw at room temperature; heat in foil if desired. A cold Corn Muffin crepe with a little fresh avocado and sour cream was the best as an appetizer!
Graham Cracker Crepe Batter
4 eggs
1 cup all purpose flour
1/4 teaspoon salt
1 cup finely crushed graham crackers ( I used 1 package - 5.2 oz)
2 cups milk
1/4 cup melted butter
1 teaspoon vanilla
I made this batter in a blender. Refrigerate one hour. It also needs to be stirred before each crepe goes into the pan. Yield about 25 crepes. It is just slightly sweet, wonderful with lemon juice and sugar. And I tried it with a little butter and peanut butter and a small piece of banana, most satisfactory. Please do not feel discouraged if the first crepe or two are difficult to manage...You will get the hang of it, and soon, will be like you've done it all of your life.
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