Biscuit Baking Mix Recipes...quick Crepes

Course : Crepes
Serves: 12
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Ingredients:

---CREPES
2 cups biscuit baking mix
1 1/2 cups milk
4 large eggs
---BLINTZES
2 cups biscuit baking mix
1 1/2 cups milk
2 tablespoons sugar
1 teaspoon vanilla
4 large eggs
---Filling
1 cup cream cheese
1/4 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla
 

Preparation / Directions:

Making crepes can be easy if you already have a batch of baking mix in the pantry. Flipping and filling takes some practice, but you'll get it down. Make sure your pan is hot enough to bounce a drop of water, and has no rough spots. Crepes can be filled with various meat stuffings for a quick brunch or dinner, or they are great with fruit for dessert. You can make a batch of them and freeze them with wax paper or plastic wrap between each one. QUICK CREPES: Combine ingredients and beat until smooth in a blender, food processer or shaker container. Mixture will be thin. To Use For each crepe, ppour about 1/4 cup of batter into a hot, greased pan. Turn pan until batter covers the bottom and cook over medium heat until golden brown. Loosen edge with a spatula, trn over and cook the other side unitl golden brown. To reheat frozen crepes: either thaw, still wraped, at room temp for 1 hour before warming in an oven set at 350, or nwrap and place in a micowave on medium for 1 or 2 minutes. Ideas For dinner or brunch crepes, try filling with a spoonful of finely ground tuna, chicken, or turkey salad and top with white sauce. For dessert, fill with spiced apples, sweetened cherres or berries; top with swetened whipped cream and dust with cinnamon. BLINTZES: Mix batter and cook, as for crepes. Fill the crepe while still warm with sweetened cream cheese, top with sour cream, and dust with more sugar. Bo spread the heat evenly. When it starts to turn brown, take it off the heat. The syrup should be a medium caramel color. Put it in the freezer and let it set. After the caramel sets, pour in the flan mixture you made in the bowl. Cover TWICE and seal well with aluminum foil. Put the mold inside another larger pan (double boiler) and fill the middle with water so that it almost reaches the edge of the inside mold. It is VERY important to seal the top of the mold; if steam or hot air gets inside, the flan will not come out creamy and firm (it will look like swiss cheese on the outside). Set oven to BAKE and cook for 1 hour. Turn oven off and let it cool, then take the flan out, remove from the larger pan and put it in the fridge to cool. Ought to serve 8 or so, but I've seen it serve 1 over 3-days. It will last quite a while as long as it is refrigerated. DON'T FORGET TO SEAL THE PAN REALLY WELL! (BOOM! DIET'


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