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Jon's Crepes

The mothers of my college friends were wonderful sources of recipes. This recipe freezes beautifully and I make different sizes- up to 10" for breakfast "burritos", around 8" for filled crepes, 3-4" for Swedish pancakes served in a ring with a big spoonful of lingonberry preserves and a little soft whipped cream in the middle.

Jon's Crepes

Begin heating the griddle before you start anything else, the temperature must be constant for best success. Brush it with a paper towel or brush dipped in oil, before heating and in between each crepe. While it is warming, heat together in a saucepan or microwave:

2 cups milk
1/4 cup butter

When slightly cooled, beat in some air and beat together with:

4 eggs, beaten to foam
1 cup sifted flour
2 teaspoons baking powder
1 teaspoon salt

Check the griddle for temp; drops of water should dance around. If they turn to steam, it is too hot, if they lie there or just ball up it is not hot enough. Moving quickly, use a deep oval spoon, pour the crepe off the tip in a circle, starting at the middle, then quickly use the back of the spoon to smooth the crepe very thin, moving in a spiral from the center out.

May be eaten with butter and your favorite topping, or filled.

Sweet filling (Tonya's Favorite)

Lingonberry preserves are traditional with Swedish Pancakes, but there are many variations. After turning the crepe, spread a column down the center:

3 tablespoons Nutella chocolate hazelnut spread or fruit preserves

You can also sprinkle on some sliced banana or sliced nuts. Fold the crepe around the filling, flip it over to warm the chocolate through for just a minute, and eat with a smile.

Ellen's Favorite Filling

This makes an elegant, high protein breakfast. For each crepe you need:

1 egg
2 tablespoons mild white cheese, grated meunster, jack cheese or queso quesadilla
2 tablespoons thinly sliced green onions, with tops
a few tablespoons of sautéed mushroom or spinach don't hurt, either

While the crepe is cooking, put a little oil or butter on the grill and begin to fry an egg next to it. Shape this with the spatula by rolling it back and forth while it cooks, so it takes on a rectangular shape with the yolk in the middle, but surrounded by cooked white- similar to like over easy, but you don't let it cook on one side and then flip it, instead you nudge two edges over the yolk and then sort of roll it. When the egg is just done and the crepe is also just finishing, you put the egg onto the crepe, sprinkle on the green onions and cheese, fold the crepe closed and finally flip the whole thing over for just a moment to melt the cheese. Serve with a sprinkle of green onions and maybe a dollop of sour cream. I want one right this minute!

Blintzes and Lower Carb Breakfast Burritos

You can use large crepes as wrappers for ricotta-filled blintzes, any kind of creamed seafood, chicken, tofu or vegetable, or to make "breakfast burritos", including my OAMC Lower Carb Freezer Burritos. They have more protein and less carbohydrates than traditional burritos. For burritos, make the pancakes 10" across and leave a little thicker than the delicate crepes.