EASY CRAPES

Crapes are very easy to make. They take few minutes each to cook, but the versatility and flavor make up for that. I usually make bigger batch and keep them in the refrigerator. They can be prepared with a variety of spreads or stuffing and served as a main course, an appetizer or a snack.

INGREDIENTS:

Dough:
2 cups - whole wheat flour
3 cups - water (24 oz)
1 egg
2 tbsp - canola or other cooking oil
½ tsp - salt
Cream Cheese Stuffing:                                         
8 oz - cream cheese
3 tbsp - granulated sugar
1 tsp - vanilla extract

EQUIPMENT:

- 2 qt bowl
- 1 qt bowl
- whisk
- 4 oz ladle
- spatula,
- 9” non stick frying pan

DIRECTIONS:

1. In 2 Qt bowl whisk together flour, water, egg, oil and salt,

2. Warm up the frying pan on medium heat,

3. Pour batter with the ladle, about 3 oz of it, onto the preheated frying pan tipping the pan in circular motion to evenly distribute the thin layer of batter on the pan.

4. Cook one side for 2-3 minutes or when the crape peels off the pan on its own. It should slide freely on the surface of the non stick pan. Flip it on the other side and let cook for another 3-4 minutes. The crape should have light brown irregular marks on both sides but every one will look different, so don‘t look for the pattern. The best way to check if the crape is cooked well is to taste the first one and get the idea how long they need to cook. The time will depend of the heat and the thickness of the crape.

5. In smaller bowl, mix the cream cheese with sugar and vanilla. Fork works really good for that task. Spread the mixture with the spoon on the crapes after they cool down and roll each one tight. Recipe makes about 8 crapes.

The recipe here calls for the whole wheat flour for the benefit of the fiber, but I have to admit that the all purpose unbleached wheat flour is my favorite for the crapes. Other options of stuffing the crapes would include a jam of choice (sweet version) or meat or fish paste.