Crepes:
(makes 8)
6 eggs
1 cup flour
1 cup milk
1/2 cup sugar
Super crepe sauce:
Sour cream
Brown Sugar.
2:1 ratio respectively
Open-faced egg sandwiches:
(for four people)
Eight or nine eggs, hard boiled and cut up into chunks.
About a half cup mayonnaise.
About two tablespoons mustard.
About a half cup ham chunks
About a half cup grated or diced mild cheddar cheese.
Salt and pepper to taste.
I say about, because everything is really to taste. Mix everything together in a bowl, and then spoon onto halves of potato or dinner rolls. Broil on middle shelf for a few minutes. Keep an eye on it, because as soon as they start browning, they go fast and can burn easily.
2 comments:
What cooking implements do you find most helpful when cooking your crepes? Do you like a skillet or frying pan? What do you turn them with?
We use our electric griddle, set at about 300, because it cooks them more evenly (at least on one side because they usually cook through for the most part and don't lay flat for the other side). We can usually just turn them with a spatula, or even with our hands if we're careful (it's a very nice non-stick griddle, but you might want to use some spray).
Bon Appetit!
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