Cheesy White Sauce

This is Craig's favorite crepe filling.



Ingredients
1 cup cold milk
2 tablespoons Wondra
2 tablespoons butter or margarine
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/2 cup American cheese

Method

1. In 1-quart saucepan, stir together milk, Wondra, butter or margarine, salt, and pepper
2. Cook, stirring constantly, over medium heat until sauce boils.
3. Boil and stir for 1 minute.
4. Add ground mustard and cheese.
5. Continue heating until cheese has melted.
   

Cherry Crepe Filling

This is Jessie's favorite crepe filling. It's excellent served with whipped topping.



Ingredients
1 can (17 oz.) pitted dark sweet cherries
2 tablespoons sugar
1/8 teaspoon lemon juice
2 tablespoons corn starch
2 tablespoons cold water

Method

1. Drain juice from cherries into a small saucepan. Set cherries aside.
2. Add sugar and lemon juice to cherry juice.
3. Cook over low heat until the sugar dissolves.
4. Mix cornstarch with water and add to juice.
5. Cook, stirring constantly, until sauce boils and thickens.
6. Remove from heat.
7. Add cherries.

Parisian Anniversary Crepes

This tasty crepe recipe is straight from the Paris hotel in Las Vegas! Any non-stick cooking surface should do just fine, but the novelty of a sleek, slim specialty crepe pan for about ten bucks made this pan a good buy.

crepes



finished crepe


Ingredients
2 cups flour
2 tablespoons sugar
2 teaspoons salt
6 eggs
6 tablespoons butter; melted and cooled
2 cups milk
2/3 cup water

Method

1. In a food processor set with a metal blade, place the flour, sugar, and salt.
2. Add the eggs and process with pulsing action.
3. Add the butter, milk and water.
4. Pulse to combine.
5. Pour batter into container and refridgerate for 1 hour
6. Spray frying pan or crepe pan with a non-stick spray. Heat pan.
7. When hot, ladle enough batter to thinly coat the surface of the pan.
8. Cook on 1 side and flip. Cook on the other side.
9. Remove from pan and let cool.
10. Continue making crepes, spraying pan prior to making each one.