Make a stack of crepes, then freeze for later use
Crepes are convenient to have on hand and can be used in many different ways. Crepes are versatile enough to use with a hearty filling of chicken or seafood for dinner, a lighter filling of cheese and vegetables for lunch or brunch, or with a sweet filling such as fresh fruit and ice cream for a special dessert.
The following basic crepe recipe makes 16 to 18 crepes - prepared all at one time. They are then frozen and can be used, as many as desired, when needed.
Make these on a leisurely weekend afternoon, and then look forward to using them during the busy week. Basic Crepes 1 cup all-purpose flour 1 1/2 cups milk 2 eggs 1 tablespoon butter, melted 1/4 teaspoon salt Butter for skillet
Combine all ingredients in small mixing bowl; beat with rotary beater or wire whisk until blended. Heat lightly buttered 6-inch skillet or crepe pan. Remove from heat; spoon in about 2 tablespoons batter.
Lift and tilt skillet to spread batter evenly. Return to heat; brown on one side, then lift with fingers, turn crepe over and brown on other side. Remove from pan. Repeat with remaining batter, buttering skillet if necessary.
To freeze, stack crepes in layers between sheets of waxed paper. Wrap with aluminum foil; freeze. Crepes can be kept frozen 2 to 4 months. To defrost, remove only number needed. Keep crepes covered with waxed paper; let thaw at room temperature about 1 hour. Makes 16 to 18 crepes.