Crepe Escape!

My first blog entry will focus on a delicious breakfast that I made just this morning for my whole family. A few days ago I discovered a crepe maker at a nearby small cook supply store called Cooks Nook.
http://www.allbrands.com/products/abp14796-1374.html (link to the actual maker that I purchased)
I had my first crepe when on a ski trip in France over the Christmas of 2004. I immediatly fell in love with this thin pancake-like treat, enjoying it as a temporary escape from my frost bitten fingers and toes and the treacherous mountain trail I had to get down after lunch... I devoured at least 6 more before my trip back home. Before today, my only other crepe making experience was at summer camp two years ago when I took a cooking elective which focused mainly on breakfasts. I urge you to escape like I had and now often will in either the fresh, sweetness of a desert or breakfast basic crepe or the strong, filling flavors in a lunch or dinner Whole Wheat Crepe. Enjoy!!

1. Whole Wheat Crepe
-Fill with:
* melted goat cheese and greens
* fried egg and cheddar cheese
* salmon and cream cheese
2. Basic Crepe
-Fill with:
*fresh fruit mix with strawberries, blueberries, rasberries, and bananas with cream filling (see recipe)
*fresh fruit mix as seen above with chocolate filling (see recipe)
*apply each filling to half of the crepe and then put on plate and fold once. Sift some powdered sugar on the top
of the crepe and if making for desert put some vanilla ice cream on side of plate.

Whole Wheat Crepe:
(recipezaar.com)
Ingredients:
3 eggs
2/3 c. milk
2 tbsp. unsalted butter or margarine
1/4 tsp. salt
1/3 cup whole wheat flour
Directions:
1. In a small bowl, beat the eggs, milk, butter, and salt until well combined- about 20 seconds
2. Sift the flour into a medium size bowl or a 2 quart measuring cup, then add the liquid mixture, beating until well
combined- about 1 minute.
3. Cover loosely with plastic wrap; let stand for at least 1 hour refrigetated or at room temperature. (Will keep,
refrigerated, for up to 4 hours.

Basic Crepes:
(allrecipes.com)
Ingredients:
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions:
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to
combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using
approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface
evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the
other side. Serve hot.

Creme Filling:
Ingredients:
1 (8 oz) pkg. cream cheese, softened
1 1/4 c. confectionary sugar
1- 1 1/2 c. Cool Whip
Directions:
1. Combine creamcheese and confectionary sugar, then fold in the Cool Whip.
2. Use a spoon or knife to spread approximately 1/4 of filling on the crepe when cooking. *the crepe cooks super
fast so you have to do this immediately after you put the crepe on the maker!

Chocolate Filling:
Ingredients:
2 tbsp. reduced calorie butter
2 tbsp. unsweetened cocoa
2 tbsp. water
1/2 tsp. vanilla extract
1 c. sifted powdered sugar
Directions:
1. Melt butter in a small saucepan. Add cocoa and water; stir until smooth. Cook over low heat until mixture begins
to thicken (do not boil).
2. Remove from heat; add vanilla and powdered sugar, and stir until mixture is smooth.
3. Apply this filling to the crepe in the same manner you used for the creme filling.


*I reccomend warming the plates you put the crepes on for about 4 minutes.