Crepes Along Mazatlan
by Chris & Chris
Crepes Along Mazatlan
Editors Note: This recipe was submitted on our Favorite Camping Recipes PageDirections:
This recipe is pretty flexible and it's one that's traveled with me for years! Ingredients can easily be doubled and can be substituted.
Yields and servings depend upon the size of the frying pan, but you can usually get 4-6 crepes from this recipe.
3/4 cup Milk
1/2 cup Flour
1-2 Whole Eggs or Egg Substitute equivalent
1 tsp Liqueur or Flavored extract
1 dash Nutmeg
Any other preferred spices (cayenne always works for me)
Butter and oil or shortening or lard for frying
Non-stick frying pan and spatula
Metal pour-spout cup or container for melted oil
Filling of your choosing
Sauces of your choosing
1. Making the batter: Mix all the ingredients together and whisk until well-blended. You can mix and blend in a shaker, if you have one.
2. The batter need an hour of chill time to rest and absorb its flavors and it can do this chilled in an icy cooler at night and be ready to fry up for breakfast, lunch, or dinner.
3. Filling: You can fill crepes with just about anything! This is a recipe where even leftovers can surprise you.
4. Some suggestions would be Ricotta cheese mixed with powdered sugar with fruits (fresh, caramelized on the grill or stewed with jam or jelly or whatever). You can also make almost any combination of vegetables alone or with seafood or meats. Cheese adds a nice flavor and so do rel="nofollow" in small quantities. Season well. Make sure all the pieces of fruits,
veggies, seafood or meat are cut on the smaller size, especially if you are camping with plastic ware
or chancing fingertips, otherwise it gets harder to eat with any degree of civility. Make ahead and store or set aside until crepes are ready.
5. Frying the crepes: Heat the oil in the frying pan until it can be swirled easily all over the inside of the pan. Pour out any extra into a container or lid that can take the heat. Add a bit of butter and then pour in about 1/2 cup crepe batter. The minute the batter goes in, swirl it around to meet the bottom sides of the pan with a nice thin, smooth coat. Add a little additional batter if you need to, and swirl the pan around again. Thin crepes are delicious; heavy ones are not. Pull up sides of the crepe to see if its done frying and flip over when ready. Fry the other side and wither fill at this point or place the fried crepe onto a serving dish, fill it, roll it or fold it, and serve hot.Servings: 4Yield:
Yields and servings depend upon size of frying panTips
If you fry the crepes once the batter has chilled, just remember that they will stick to each other when stored, so you will need waxed paper or powdered sugar or something between the layers when using later.Source
Author: Chris & Chris traveling our way through Mexico!
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