Delicious Crepes Are Also Time Savers

A great recipe that Mom used to prepare helped her to deal with the hungry appetites of five growing children. The convenience factor is uppermost. Kids of all ages have fun with these.

Whenever anticipating busy times, get this recipe ready and store in the refrigerator for self-serve, nutritious meals or snacks.

Ingredients:

Flour 2 c. (unbleached or whole wheat are acceptable.)
Milk 2 1/2 c.
Egg (optional)

The batter should be the consistency of heavy cream. Adding an egg gives more body and usually results in a crepe that turns out thicker. It's a personal preference depending on how wildly creative you'll get with the filling.

The first pour tells you whether to add more liquid. Generally, you tilt the pan quickly, bringing the batter as close to the edges of the pan as possible. The thinner the batter, the easier it is to roll up with your favorite ingredients.

Don't use a heavy skillet for making crepe suzettes. Lightly oil while heating up the pan.

As far as the size of the skillet, the crepe should turn out to be approximately the size of a dinner plate. Coordinating all, the lid that goes with the skillet can be used to cover the crepe stack that gets stored in the refrigerator.

Different from the French method, Mom's Romanian way treated crepes more as a staple than a dessert. So with this recipe, you roll the filling into the crepe instead of folding and end up with more of a substantial amount of food.

Hungry for a snack? Grab a crepe and fill it with your favorite ingredients. First, fold over one side a couple of inches; just enough to keep ingredients from dropping out. From one of the other perpendicular sides, start rolling up the ingredients, and then enjoy.

Filling

Traditionally, in our family, filler for the scovairs consists of cottage cheese with a little bit of sugar drizzled over top. Or maybe the preference is simply a spreading of just the right amount of Lekvar prune, or apricot butter. Next, you roll the ingredients up, and then enjoy.

These will keep in the refrigerator for a few days. Once they are made, they fit perfectly onto a dinner plate, and then the pan lid goes on top to cover. Anytime is snack time with these, and the texture seems to actually improve after taking a rest in the fridge.

Get creative and use bean sprouts and peanut butter, cheese, or cream cheese with strawberry jam. Use your favorite combinations; anything goes as long as you can fit it in the crepe.