Villaware Crpe Maker Sweet Crepes, Cottage Cheese Filling, Strawberry Sauce, Curry Chicken Crepes

SWEET CREPES

Makes 25 to 30 crepes, depending on pan size

4 large eggs

2 cups whole milk

1 tablespoon sugar

2 cups all-purpose flour

1 teaspoon vanilla

salad oil for greasing the pan

Crack eggs into bowl and put them in the container of the blender or food processor. Add the milk, sugar, flour, and vanilla. Blend on low sped until the ingredients are thoroughly mixed and the batter is smooth. Scrape down the sides with rubber spatula. The batter should be the consistency of heavy cream. Add water or flour to thin or thicken the batter if neces- sary.

Pour the batter through a strainer into the small pitcher or 4 cup liquid measuring cup. If possible, refrigerate the batter, covered with plastic wrap, for 60 minutes.

COTTAGE CHEESE FILLING

3 cups small curd cottage cheese

3 tablespoons sugar

1 teaspoon grated lemon peel 1/2 teaspoon vanilla

Blend together cottage cheese, sugar, lemon peel and vanilla. Use to fill crepes.

Makes 3 cups, cannot be frozen.

STRAWBERRY SAUCE

3 cups fresh strawberries 1/2 cup sugar

1/4 cup water

1 tablespoon cornstarch dash salt

1 teaspoon butter

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Wash and hull strawberries; crush 1 cup. Slice remainder and set aside. Combine crushed berries, sugar, water, cornstarch and salt. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add butter; fold in sliced berries.

About 2 cups, can be frozen.

Crepes are amazing. These paper-thin pancakes are fun to make, taste great, and always make whatís inside of them seem more special. And talk about versatile: they can be savory or sweet; plain or fancy; a first course, a main course, or a dessert. You can roll them, fold them, or layer them - and best of all, you can freeze them. Unlike their thicker breakfast cousins, these pancakes donít suffer from the cold. Once defrosted, crepes are once again pliable and delicious, ready to be rolled around your favorite filling.

CURRY CHICKEN CREPES

This is a great way to use leftover chicken. But if youíre going to poach some chicken just for the crepes, add a few slices of fresh ginger to the poaching liquid for extra flavor.

Serves four

8 tablespoons unsalted butter

1 small onion, finely chopped

1 rib celery, thinly sliced

1 tablespoon curry powder, or to taste Pinch cayenne, or to taste

1/4 cup all-purpose flour

2 cups homemade or low-salt canned chicken stock 1/4 cup golden raisins

1/2 cup heavy cream

Salt and freshly ground black pepper to taste

2 1/2 cups 1/2 inch pieces cooked chicken (from about 4 small breast halves)

8 crepes, basic recipe

3 tablespoons sliced almonds, toasted 1/4 cup chopped fresh cilantro

In a medium saucepan, melt the butter over medium-high heat. Add the onion and celery; cook, stirring often, until softened, about 5 min-

utes. Reduce the heat to medium and add the curry powder and 13