Solomon Recipes

I started this blog so I could pass along family recipes to my children. Most of these recipes are Eaton recipes.







But, no need to share the last name Solomon. The majority of the recipes are made by me, Mother Goose, my Sister in law, Gretchen and two friends Leta and HK. If you would like to be a contributor, just holla!



























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Wednesday, August 13, 2008

Crepes



Yumm, these are a family favorite. They are so light and airy and most delicate to the pallette.

2 large eggs
1 cup milk
1/3 cup water
1 cup all-purpose flour, preferably bleached
1/4 teaspoon salt
2 tablespoons butter, melted, plus 2 or 3 teaspoons butter for coating the pan

Blend the eggs, milk, water, flour, salt, and the 2 tablespoons melted butter for 5 seconds, or until smooth in a blender. Stir down and repeat if necessary. Or, to mix by hand, sift the flour into a medium bowl and add the salt. Whisk the eggs until blended, mix in the milk and water, and whisk this mixture into the flour and salt; stir in the 2 tablespoons melted butter. Cover and refrigerate for at least 1 hour (though 2 hours is preferable)

Gently stir the batter if it has separated. Heat a seasoned 6- or 7-inch nonstiek crepe pan over medium-high heat until hot.

Coat the pan lightly with butter, lift the pan from the heat, and pour about 1/4 cup for a 9- or 10-inch pan, tilting and rotating the pan to coat the surface.

Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a metal spatula and flip the crêpe over using your fingers or the spatula, then cook the other side for about 15 seconds, or until lightly browned.

Turn the crêpe out onto a clean tea towel to cool. Repeat with the remaining batter, wiping the pan with butter as needed and stacking the crêpes as they are cooked. For serving immediately, cover the crêpes with alurninum foil and keep them warm in a preheated 200°F oven. For serving later, wrap them in plastic wrap in quantities intended for each use and slip them in a self-sealing plastic bag. Refrigerate crêpes for up to 3 days, or freeze them for up to 2 months.

Makes sixteen to eighteen 6- or 7-inch crêpes, or ten to twelve 9- or 10-inch crêpes

Crêpe batter should be about as thick as heavy cream. If it is too thick, thin it with a little water. If it is too thin, additional flour can be added.


STRAWBERRY FILLING
1 pint fresh strawberries, washed and hulled
Add 1/2 cup sugar and 1/4 cup water.
Stir and blend berries until a sweet juice has been made.
set aside

Homemade Whip Cream
1/2 pt. whipping cream
3 tbsp. sugar
1 tsp. vanilla

Whip cream with mixer. Be careful not to overbeat or else will get too thick like butter. When it begins to thicken, add sugar and vanilla; stir. Refrigerate.

1 comment:

Angie said...

I have this recipe and we LOVE it too! My kids like butter and cinnamon and sugar on them! I've gotten lazy though and buy the crepe mix out of the box and they are devine and just add water! I know I probably just made you cringe.