Use and Care Manual
9
2 tbsp. (30 ml) butter or margarine, melted
3/4 cup (180 ml) milk
Combine cornmeal and water, stir until smooth and let cool slightly.
Add eggs, salt, our and butter or margarine. Stir until smooth. Add milk.
Stir batter occasionally when dipping as cornmeal tends to settle to the bottom.
Buckwheat Crepes
Makes a avourful, ‘wheaty‘ crepe for entrees
1 cup (250 ml) buckwheat pancake mix
[or 2/3 cup (160 ml) buckwheat our plus 1/2 tsp. (3ml) salt]
1 egg
1 cup (250 ml) milk
3 tbsp. (45 ml) butter or margarine, melted
Use a wire whisk or mixer and combine pancake mix and eggs, add liquid
gradually.
Beat until smooth then add butter or margarine ingredients.
Pigs in Blankets
1 batch crepes (about 16)
Pork sausage links (pre-cooked and browned) or frankfurters cut in half
Prepared Mustard
Oil
Fold and roll a crepe (brown side up) around sausage which has been topped
with mustard. Heat 1/4” (6 mm) oil in skillet over medium heat until hot but not
smoking. Fry crepes a few at a time in hot oil, rst seam side down, then turn.
Watch carefully as they will brown and crisp quickly. Serve hot.
Note: For smaller appetizers, cut into 1-1/2” to 2” (3.75 cm x 5 cm) lengths,
secure with toothpicks.
Cream Cheese ‘et cetra’
1 batch crepes (about 16)
1 8 oz (225g) package cream cheese
Seasonings: Use anything that goes well with cream cheese, such as sliced
olives, bacon bits, anchovy let or paste, dash of Worcestershire sauce, jam,
horseradish, relish, et cetera.
Oil
Cut chilled cream cheese into approximately 16-1/2 oz (14g) slices; place one in
the center of each crepe, brown side up. Top with one of the seasonings. Fold
crepes into a tight envelope and place seam side down on a plate. Heat 1/4”
(6mm) oil in a skillet over medium heat, until hot but not smoking. Fry crepe
envelopes a few at a time, seam side down, then turn. Watch carefully as they
will brown and crisp quickly. Drain on paper towels and serve hot.
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