The Russians call them blinchiki or blini and they serve them with caviar. The
Italians make them into that delight called cannelloni. Lovers of Chinese food
order them as crisp egg rolls or eat them plain, wrapped around delicacies like
Moo Shoo Pork. And, for festive occasions, the French created that flaming
fantasy, Crepes Suzette.
In fact, every nation seems to have a marvelous crepe dish. Call for a Hungarian
palacsinta, a Jewish blintz, a Scandinavian platter or a Mexican enchilada; call
for crepes by any other name and enjoy a food that is different and delicious.
Crepes are among the most versatile dishes ever conceived. They can be served
at breakfast, lunch, dinner or for late-night supper. They can be served hot or
cold. Serve crepes as an appetizer, a main dish, a vegetable, in soup or as a
dessert. Stuff them with hearty fillings or delicate mixtures. Freeze them, and
always be ready when friends and family want a treat.
Master the making of crepes and you ll win the reputation of being a fabulous
cook. It s simple; crepes are as easy to make as they are elegant to serve. That s
because they are nothing more than thin, flexible pancakes made from a few
basic ingredients--eggs, milk, flour--and cooked in or "on" a very hot frying
pan.
It s what you do with crepes that makes them exciting. For fillings, use whatever
you have available, plus your imagination. Experiment and enjoy.
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