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Marianne, I used to make them the night before (24 hours). So long ago but I sure

don't recall any problem with their being soggy.

But here are a couple of things I would do, if I were concerned about soggy.

Be sure to put butter in the crêpes ingredients. Butter the dish that you will be baking them in. Refrigerate the crêpes well before you fill them so that the butter in them will be cold. Cold dish as well. Fill with cooled sauce, roll up, cover with cooled sauce and refrigerate immediately before the butter starts moving again. You should have absolutely no problem then. I would take them out of the frig about 1/2 hour before baking.

I used to make them the evening before the evening that I served them.

Crêpes Blender Method
(with a few variations)

1 c. ap flour
3 eggs
1 ½ c. milk
½ t. salt
1 T. melted butter

butter for pan

Briefly blend eggs and milk. Add remaining ingredients and process at MIX until smooth.

Heat a crêpe pan at medium, brush with butter, and pour in enough batter to cover the bottom. Shake the pan as necessary to spread the batter thinnly and evenly. Brown on one side. When top is set (steaming has almost stopped), turn pancake. I find a long offset spatula best for this.

Keep warm in oven until serving.

Yield: Eight 7" pancakes

Note: If I were to make these for a sweet rather than savory filling, I would add 1 t. vanilla.

 
Another thing I used to do for parties was make regular yeast buns with a ground meat filling. Mini

coulibiacs, sort of. They're really easy to eat standing up.

 
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