Villaware Crpe Maker warranty Blintzes, Fresh Mushroom Crepes, Peanut Butter Plus, Sundae Crepes

1 cup milk

3 tablespoons butter or margarine, melted

NOTE: Regular pancake mix can be substituted. Since mixes vary, it may be necessary to add a little more milk.

BLINTZES

1 batch crepes (about 16)

2 cups small-curd cottage cheese

1 egg, well beaten

1 tablespoon sugar

1 teaspoon grated lemon rind

Combine cheese, egg, sugar and rind. Place spoonful of mixture in cen- ter of each crepe, brown side up. Fold crepe sides over filling to make a tight envelope. Place on plate seam side down. Heat 1/4î oil in skillet over a medium heat until hot but not smoking. Fry a few blintzes at a time, First seam side down and then turn. Watch carefully as they will brown and crisp quickly. Drain on paper towel and serve hot. If desired, top with sour cream, applesauce, fresh fruit or confectionersí sugar.

FRESH MUSHROOM CREPES

1 batch crepes (about 16)

1 pound fresh mushrooms 1/4 cup butter

1/2 teaspoon salt 1/4 teaspoon pepper

1/2 teaspoon seasoned salt 2 packets of beef bouillon

4 tablespoons dry white wine

1 cup dairy sour cream

2 tablespoons minced chives

Slice mushrooms and sautÈí in skillet in butter about 4 minutes. Add salt, pepper, seasoned salt, bouillon and wine. Cook over medium heat sever- al minutes. Stir in sour cream and chives. Heat but do not boil. Spoon about 4 tablespoons mushrooms and sauce onto center of crepes,

PEANUT BUTTER PLUS

Great recipe for kids. Blend smooth or chunky peanut butter with a little softened butter or margarine until spreadable. Spread thinly on a crepe, brown side out. Then add any of the following: jam, jelly, marshmallow fluff , bacon bits, sweet relish. Roll and serve cold or heat in a little butter in a skillet.

SUNDAE CREPES

Another kids favorite. Roll a scoop of any flavor of ice cream in a crepe and top with sundae sauce. Or for ice cream cups, brush unbrowned side of each crepe with melted butter place snugly over bottom of muffin or custard cups (buttered side up) and bake in 375 F degree oven until crisp, about 10 minutes. Cool and fill with ice cream, pudding, gelatin dessert or fruit.

FRUIT AND YOGURT CREPES

Yogurt, plain or vanilla

Fruit jam, syrup, preserves or sundae topping

For a quick dessert, thin any kind of fruit jam or preserves slightly with water or orange juice (use syrup or topping without thinning). Heat and stir for a minute or two in a saucepan. Place several spoonfuls of yogurt on a crepe (brown side out); roll up. Spoon hot sauce over.

CREPE SUZETTES

1 batch crepes (about 16)

1/2 cup unsalted butter or margarine 4 tablespoons sugar

1/2 cup orange juice

1 teaspoon grated orange rind 1/4 teaspoon grated lemon rind

1/4 cup orange liqueur (Cointreau or Grand Marnier) 2 tablespoons rum or brandy

Make sauce in a chafing dish or large skillet over low heat, stirring ingredi- ents until butter or margarine melts. Add 3 tablespoons orange liqueur. Fold crepes in quarters and arrange in sauce. Simmer 10 minutes over low heat, turning crepes and basting with sauce. Pour remaining liqueur, rum or brandy in center (do not stir). Let heat for a minute. Then light

browned side out, and fold over.

10

with match and serve when flame dies down.

11