Parmesan Crepes Recipes

PARMESAN CREPES

Steps:

• Use Basic Crepe Recipe below and add the 1/4 cup grated Parmesan cheese to flour. Basic crepes: Place flour in a medium bowl. Combine milk, margarine, and egg, and add mixture to flour, stirring with a wire whisk until almost smooth. Cover batter, and chill for 1 hour. Coat an 8-inch-crepe pan or non stick skillet with vegetable cooking spray, and place over medium-high heat until hot. Remove pan from heat, and pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift edge of crepe with spatula to test for doneness. The crepe is ready to trun when it can be shaken loose from pan and the underside is lightly browned. Turn crepe over, and cook 30 seconds on the other side. Place the crepe on a towel, and allow it to cool. Repeat procedure until all of the batter is used. Stack crepes between single layers of wax paper or paper towels to prevent sticking. Yield: 12 servings. Per serving: 79 Calories; 2g Fat (23% calories from fat); 4g Protein; 12g Carbohydrate; 17mg Cholesterol; 63mg Sodium NOTES : Cooled crepes can be stacked in wax paper and frozen in a zip-top bag for up to three months. Recipe by: Cooking Light, May 1994, page 105 Posted to MC-Recipe Digest V1 #419 by [email protected] on Jan 28, 1997.

PARMESAN CREPES

Steps:

• Melt butter. Sift the flour and salt into a bowl and stir in the beaten eggs. Add the milk or broth slowly, whisking it in, then add the butter and Parmesan. The batter should be very smooth and the consistency of cream. Let it stand at least an hour or two before making the crepes.
• To make crepes heat a crepe pan or small frying pan and melt some butter or oil in it. When the pan is almost smoking, pour in 2 to 3 tablespoons of batter at a time, swirling it around to the edges immediately. Cook for about a minute on each side. Grease the pan a bit between each crepe to avoid sticking. Makes 20 to 24 crepes. Serve with savory fillings.

PARMESAN CRISPS

Steps:

• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

PARMESAN CRISPS

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• Grate 2 ounces of the Parmesan using the side of the box grater that finely grinds the cheese and then grate 2 ounces of the Parmesan using the side of the box grater that makes long shreds of cheese, and then mix them together. Drop rounded tablespoons of the grated Parmesan on the parchment paper to make neat mounds. Bake in the oven for 6 minutes until golden.
• Cool slightly and loosen with a metal spatula. Serve at room temperature.

BASIC CREPES

Steps:

• Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
• If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream. Heat 8-inch-diameter nonstick skillet over medium-high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.