EGGS & SUCH
Curried Crab Omelet Scotch Eggs
Deviled Eggs with Cavair Southern Breakfast


BLENDER CRÊPES
Yield: Approximately 15 Crêpes, 7 1/2 inches in diameter

2 tablespoons melted butter
2 extra large eggs
2/3 cup cold milk
1/2 cup cold water
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1 cup all-purpose flour

1. In a small saucepan bring butter to the bubbly stage. Allow it to stand 10 minutes until the milk goes to the bottom and the yellow liquid on top for "clarified butter".
2. Crack eggs into a blender. Blend on medium speed 10 seconds. Add milk, water, sugar, salt and vanilla. Cover and blend on high 10 seconds. Add the flour,1/4 cup at a time. Blend on medium speed. Scrape sides. Blend again. Add the melted butter and blend on high 10 seconds. Refrigerate several hours or overnight.
3. Directly before cooking, blend again for a few seconds on high speed. Pour mixture into a cup with a pour spout. Heat a non-stick frying pan or crêpe pan (no larger than 6-7 inches inside diameter) over medium heat. Pour in enough batter to cover the bottom, and, as it begins to stick, immediately pour the extra batter back into the cup, leaving a thin layer in the pan. Allow the batter to set, and then cut around the edge where you have poured out the excess. Cook on one side until slightly light brown. This should take about 1 minute. . If the underside appears too raw, turn over and cook no longer than 5 seconds, or the crêpe will harden.
4. Set crêpes onto wax paper to cool, stacking them when they reach room temperature. Crêpes may be made in the morning. Extra crêpes may be frozen for a later date.
5. Fill with Hamlin Cheese Blintz to serve immediately, or serve with Citrus Sauce as an elegant dessert
5. To make dinner crêpes, eliminate sugar and vanilla.

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Food Protection Manager Certification Examination Exp. 9/14/2015