Crape Batter

Crape Batter
After the holidays their's lots of recipes for the left-overs. This is a more elegant way to serve your favorite left-overs adding in your own tastes and sharing with your family, friends and neighbors. Be sure to make these up attractive in nice even sizes and it will be your favorite all year around. Make the batter up in the morning to use later at a brunch or dinner. Crape Batter
1-cup all-purpose flour (if you use whole wheat, or part, let it set, then add a bit more water.
½ tsp. sea salt (has magnesium)
4 eggs
1-cup good water
1 ¼ cups milk
3 tbsp melted butter
Sift flour and salt into bowl whisking in eggs mixing well as you go. Gradually add in the water. Pour in milk and melted butter and whisk. Strain batter through a fine sieve into bowl and refrigerate one hour before using. If the batter is too thick, add a bit in some water. Be sure to mix very well before using.
You can for some desert recipes add vanilla, lemon oil etc., or 1-2 tbls of sugar depending on how much sugar is already in your filling already. 4.7 grams of fiber and 50 grams of protein = one recipe
Make up a white sauce (save some for topping). It can be add to any meat, tofu (see recipes herein) and/or cooked vegetables incorporated into the sauce. Roll and bake.
Save a little of the white sauce for the top. (Even, fruit and sugar or puddings topped with whipped cream. Some berries can be thickened with cornstarch, water, and sugar to make a good filling too.
Toppings can be either be cheese or with Ice Cream cool-whip). Pick your favorite combinations or themes: (Left-Over: Thick white sauce or cream of mushroom, chicken, celery i.e. soup and a bit of left-over meat such as turkey. Add to sautéed onion, mushroom, or celery, (carrot) etc., and place in center of crapes.
Then roll and bake. Set aside, some extra thinned down white sauce with grated cheese for a topping.) (Butter, bacon, shallots, parsley, mushrooms, Gruyere cheese salt and pepper,) (Butter or olive oil, artichokes hearts, celery white sauce, curry powder and a bit of left of rice and cheese,) or (Butter in a white sauce and in spinach and cheese,) all are optional ingredients.
Breakfast: (Mix up scramble eggs (see recipe for scrambled tofu) or, with any other choice of breakfast ingredients. Sauté your choice of vegetable such as mushrooms, green onions (whatever is fresh in your garden) add in your favorite fresh herb such as basil roll and then bake and cover with a white sauce and cheese. This can be topped with sour cream.). These can be separated with wax paper after cooled thoroughly and frozen to use later. Once you start using them you’ll find your own favorites. They’re on the order of flour tortillas. (Shredded cooked potatoes, with onions or chives and bacon/sausage bits. Topped with a gravy. Use flour and butter instead of cornstarch to make a white gravy.) P.T. Sherman © 2007 all right reserved
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