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Biscuit Baking Mix Recipes...Quick Crepes recipes

Category	Cheese	Stumble It!
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Ingredients And Procedures

Ingredients
		---crepeS---
2	cup	biscuit baking mix
1 1/2	cup	milk
4	each	eggs

		---BLINTZES---
2	cup	biscuit baking mix
1 1/2	cup	milk
2	tablespoon	sugar
1	teaspoon	vanilla
4	each	eggs

---	Filling	---
1	cup	cream cheese
1/4	cup	sour cream
2	tablespoon	sugar
1	teaspoon	vanilla

Directions:
Making crepes can be easy if you already have a batch of baking mix in the pantry. Flipping and filling takes some practice, but you'll get it down. Make sure your pan is hot enough to bounce a drop of water, and has no rough spots. crepes can be filled with various meat stuffings for a quick brunch or dinner, or they are great with fruit for dessert. You can make a batch of them and freeze them with wax paper or plastic wrap between each one. QUICK crepeS: Combine ingredients and beat until smooth in a blender, food processer or shaker container. Mixture will be thin. To Use: For each crepe, pour about 1/4 cup of batter into a hot, greased pan. Turn pan until batter covers the bottom and cook over medium heat until golden brown. Loosen edge with a spatula, turn over and cook the other side unitl golden brown. To reheat frozen crepes: either thaw, still wraped, at room temperature for 1 hour before warming in an oven set at 350, or unwrap and place in a micowave on medium for 1 or 2 minutes. Ideas: For dinner or brunch crepes, try filling with a spoonful of finely ground tuna, chicken, or turkey salad and top with white sauce. For dessert, fill with spiced apples, sweetened cherres or berries; top with swetened whipped cream and dust with cinnamon. BLINTZES: Mix batter and cook, as for crepes. Fill the crepe while still warm with sweetened cream cheese, top with sour cream, and dust with more sugar. Yields: 12 crepes

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<h1>Biscuit Baking Mix Recipes...Quick Crepes recipes</h1>
    <b>Ingredients And Procedures</b><p>
       <pre> <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient> </TD><TD class=ingredient> </TD><TD class=ingredient>---crepeS--- </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>cup</TD><TD class=ingredient>biscuit baking mix </TD><TD></TD></TR><TR><TD class=ingredient>1 1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>milk </TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>each</TD><TD class=ingredient>eggs </TD><TD></TD></TR><TR><TD class=ingredient> </TD><TD class=ingredient> </TD><TD class=ingredient></TD><TD></TD></TR><TR><TD class=ingredient> </TD><TD class=ingredient> </TD><TD class=ingredient>---BLINTZES--- </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>cup</TD><TD class=ingredient>biscuit baking mix </TD><TD></TD></TR><TR><TD class=ingredient>1 1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>milk </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>sugar </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>vanilla </TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>each</TD><TD class=ingredient>eggs </TD><TD></TD></TR><TR><TD class=ingredient> </TD><TD class=ingredient> </TD><TD class=ingredient></TD><TD></TD></TR><TR><TD class=ingredient>---</TD><TD class=ingredient>Filling</TD><TD class=ingredient>--- </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>cup</TD><TD class=ingredient>cream cheese </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>sour cream </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>sugar </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>vanilla</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Making crepes can be easy if you already have a batch of baking mix in the pantry. Flipping and filling takes some practice, but you'll get it down. Make sure your pan is hot enough to bounce a drop of water, and has no rough spots.<BR><BR>crepes can be filled with various meat stuffings for a quick brunch or dinner, or they are great with fruit for dessert. You can make a batch of them and freeze them with wax paper or plastic wrap between each one.<BR><BR>QUICK crepeS: Combine ingredients and beat until smooth in a blender, food processer or shaker container. Mixture will be thin.<BR><BR>To Use: For each crepe, pour about 1/4 cup of batter into a hot, greased pan. Turn pan until batter covers the bottom and cook over medium heat until golden brown. Loosen edge with a spatula, turn over and cook the other side unitl golden brown.<BR><BR>To reheat frozen crepes: either thaw, still wraped, at room temperature for 1 hour before warming in an oven set at 350, or unwrap and place in a micowave on medium for 1 or 2 minutes.<BR><BR>Ideas: For dinner or brunch crepes, try filling with a spoonful of finely ground tuna, chicken, or turkey salad and top with white sauce.<BR><BR>For dessert, fill with spiced apples, sweetened cherres or berries; top with swetened whipped cream and dust with cinnamon.<BR><BR>BLINTZES: Mix batter and cook, as for crepes. Fill the crepe while still warm with sweetened cream cheese, top with sour cream, and dust with more sugar.<BR><BR>Yields: 12 crepes<BR><BR></TD></TR></TBODY></TABLE></pre>
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