This news letter is from an AOL food chat and is printed here at Recipes From Friends with permission of host Judee

We had a really fun chat tonight, sharing crepes of all kinds. I would use the second recipe (the Ukranian one) for a basic recipe if you need one for any filling recipe. I am very excited to meet Judee and her daughter Dianne on Sunday, as well as Chateau; I'm not sure if anyone else from the chat will be there. I have met Judee's daughter Erin before and am looking forward to seeing her again. So, I'll carry hugs from you to her and back again!

****Next week, 5/19/05, there will be no scheduled chat. I'm very sorry, but this is our Employee Recognition Dinner and the date was just set a few weeks ago. It is my 10 years of service with my hospital and I will be attending. The scheduled topic is The Best of the Bake Sale, and I will still send these recipes out in an email. Anyone who wants to gather in The Kitchen and chat with friends of course would be welcome to do so!! Our next scheduled chat will be 5/26/05: A Memorial Day Picnic.***

Amy

Welcome back Around Our Kitchen Table. Tonight, we're sharing Creative Crepe recipes. Crepes are found in the kitchens of many nations, sometimes by different names, and can be used for breakfast, appetizers, dinner or dessert. Some of tonight's recipes are for different flavors of batters that you can creative fill with your favorite fruits, cream or savory fillings, and other recipes include both batter and filling ideas. Enjoy!

SWEDISH PANCAKES (notes not Amy's)

3 large eggs
1 1/4 cups 2% milk
1/4 cup water
2 tsp. sugar
1 cup flour
4 tsp. butter, melted
1/2 tsp. salt
1/2 tsp. lemon juice

Whisk all together with large wire whisk, strain, then let set at room temperature for about a half hour. Heat a tiny bit of oil in crepe pan, or skillet. (I use 9 inch cast iron frying pans). Ladle enough batter in to barely cover the bottom of pan, by very quickly tilting pan. Fry until light golden brown, turn and lightly fry other side. Put on plate, cover with a lid until you make all of them. Or wrap a stack of 6 or so in foil, cover tightly and keep warm in oven. They freeze well too, and they don't stick together when thawed and re-heated. I always have some in the freezer.

My current favorite way to eat them is:
CREPES HELENE
4 warm crepes
1/4 cup orange marmalade or apricot jam
2 tsp brown sugar
1 Tbsp. finely chopped almonds
1/4 cup sour cream
1 tsp. grated orange peel

Spread each crepe with 1 tablespoon jam. Fold each in fourths and put on greased cookie sheet so they form a circle. Combine rest of ingredients and spread on top. Broil until bubbly. Yum.
***End of Recipe***
Nalysnyky - Ukrainian
This recipe is not tried and true by me, but every recipe I've tried from this friend has been good!

(Thin crepe-like pancakes with many different fillings)

1/4 C milk
1/4 C water
1 C flour
2 eggs
1/2 t salt

Combine liquids, add other ingredients and mix with wooden spoon until well blended. Batter should be a little thicker than heavy cream. Refrigerate for a couple of hours before using.
Heat a little oil in a 8-9" skillet & pour about 3 T of batter into skillet. Tip skillet so batter covers the whole skillet. Cook until edges pull away from sides and then flip to cook other side (less than a minute).
Place 1 T of filling on each pancake & roll-up. Place seam down on place.
Can be eaten warm or cold.

Fillings:
Any jam or jelly: strawberry, grape, etc.

Cinnamon-Sugar Spread:

1 small container of cottage cheese
sugar to taste
cinnamon to taste
Mix.
This is our family's favorite.

Also savory fillings:

Chop 1 small onion, 1 carrot, 2 C chicken or beef or pork or veal, 1 t lemon juice, salt & pepper to taste, 1 T butter, 1/2 nutmeg.
Finely chop everything.
***End of Recipe**

Banana Crepes

2 eggs
3/4 cup milk
1 tablespoon butter or margarine -- melted
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup all-purpose flour
Additional butter or margarine

Orange Sauce:

1/2 cup butter or margarine
2/3 cup sugar
2/3 cup orange juice
4 teaspoons grated orange peel
6 medium firm bananas

In a bowl, whisk eggs, milk, melted butter, sugar and salt. Beat in flour until smooth; let stand 20 minutes. Melt 1 teaspoon butter in an 8-in. nonstick skillet. Pour 2 tablespoons batter into the center of skillet; lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. For sauce, combine butter, sugar, orange juice and peel in a skillet. Bring to a boil; remove from the heat. Peel bananas; cut in half lengthwise. Add to orange sauce; cook over medium heat until heated through, about 1 minute. Place one banana half in the center of each crepe; roll up, jelly-roll style. Place folded side down on a plate; drizzle with orange sauce.
***End of Recipe***

Blue Cheese and Vegetable Appetizer Crepes

2 medium carrots -- shredded
2 stalks celery -- finely chopped
2 (3-ounce) packages cream cheese -- softened
2 ounces bleu cheese
1 teaspoon instant minced onion
1/4 cup chopped pecans
24 small crepes

Combine the carrots, celery, cream cheese, bleu cheese, onion and pecans and blend well. Spread about 1 tablespoon over each crepe. Roll up tightly, cover and refrigerate. Serve whole crepes, or cut each in half or thirds to increase number of appetizers.

***End of Recipe***
Chinese Crab Roll

2 tablespoons chopped green onion
2 tablespoons minced celery
2 teaspoons oil
2 tablespoons finely chopped carrots
1/2 cup minced pork or chicken
1/2 cup minced crabmeat
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Oil
16 small crepes

Saute the onions and celery in 2 teaspoons oil until soft. In a medium bowl, combine the onions, celery, carrots, pork and crabmeat; stir in sugar, salt and pepper. Place about 1 tablespoon of filling on each crepe. Fold the crepes like blintzes. Press the seams together with a fork dipped in crepe batter. Chill the rolls. Brown the rolls in hot oil in a skillet over medium heat.
***End of Recipe***
Swiss Leek Crepes

8 leeks
1 cup bread crumbs
3 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon nutmeg
1 cup shredded Swiss cheese
16 crepes

Boil the leeks in salted water to cover until tender; pat dry and chop. Brown the crumbs in butter; add the salt, pepper and nutmeg. Layer about 1 tablespoon crumbs, 1 tablespoon cheese and 2 tablespoons leeks on each crepe; roll up. Place rolled crepes in a greased shallow baking dish or baking sheet. Cover with a lid or foil. Bake in a preheated 400' oven about 5 minutes or until the cheese is melted.
***End of Recipe***
Guacamole Crepes

2 medium avocados
2 to 3 tablespoons lemon juice
1 tablespoon minced onion
1/2 teaspoon salt
dash hot pepper sauce
6 large crepes (or 12 small crepes)
1 medium tomato (or 8 cherry tomatoes, halved) -- chopped
1 cup shredded lettuce
1/2 cup shredded Cheddar cheese

Peel and pit the avocados. Mash with the lemon juice, onion, salt and pepper sauce. Spread the avocado mixture over the crepes and roll up. Sprinkle with tomato, lettuce and cheese.

NOTES : Almost like tacos, Guacamole Crepes are tender instead of crisp. Serve single small crepes as appetizers, larger crepes for luncheon or brunch. The recipe makes 6 brunch or 12 appetizer servings.
***End of Recipe***
Herb Crepe Batter:

3 eggs
2 cups flour
1 cup milk
1 cup chicken bouillon
1/4 cup melted butter or cooking oil
1/2 tsp dried tarragon leaves, crushed
1 tbsp finely minced parsley
1 tbsp finely minced chives

In bowl beat eggs. Gradually add flour alternately with milk and bouillon. Beat with mixer or whisk, until smooth. Beat in melted butter or oil. Stir in tarragon, parsley and chives. Let stand for at least 1 hour. Cook on upside down griddle or traditional pan. Stir batter several times during cooking. Makes about 25-30 crepes.
***End of Recipe***
Orange Dessert Crepe Batter:

3 whole eggs
2 egg yolks
1/4 tsp salt
1 cup flour
1 tbsp sugar
1/2 cup orange juice
1/2 cup milk
2 tbsp cooking oil
1 tsp grated orange peel

In bowl combine eggs and yolks with salt. Gradually add flour and sugar, alternately with orange juice and milk, beating until smooth. Beat in oil and orange peel. Refrigerate batter about 1 hour. Stir before using. Cook on upside down crepe griddle or pan. Makes about 20-24 crepes.
***End of Recipe***
Graham Cracker Crepe Batter:

4 eggs
1 cup flour
1 cup finely crushed graham cracker, about 12-14 crackers
2 cups milk
1/4 cup melted butter

In bowl beat eggs, gradually adding flour and crushed graham crackers alternately with milk, beating with mixer or whisk until smooth. Beat in melted butter. Refrigerate batter at least 1 hour. Stir batter before cooking. Cook on crepe griddle or pan. Keep at med. heat, or slightly lower than heat for All Purpose Crepes. Makes about 25-30 crepes.
***End of Recipe***

Brandy Dessert Crepe Batter:

3 eggs
1 cup flour
1 cup water
1 tbsp brandy
1/2 tsp salt
1 tsp sugar

In bowl beat eggs, adding flour alternately with water; then brandy, salt and sugar. Beat with a mixer or whisk until smooth. Refrigerate for about 1 hour. Batter has tendency to separate while refrigerated, so stir with spoon or spatula before cooking. Cook on crepe griddle or pan. Makes 18-22 crepes.
***End of Recipe***

Jamocha Mousse

1 6oz package semi sweet chocolate pieces
4 egg yolks
2 tbsp rum
1 tbsp instant coffee powder
4 egg whites
1/2 cup sugar
20 cooked crepes
Whipped cream, optional

In saucepan, melt chocolate over very low heat. Add egg yolks, one at a time, beating after each addition. Remove from heat. Blend in rum and coffee powder. Beat egg whites until frothy, gradually add sugar, beating until stiff. Stir in small amount of beaten egg whites into chocolate mixture, then fold chocolate mixture into remaining egg whites. Fill cooked crepes, fold over and chill. Serve with whipped cream if desired. Makes 20 crepes.
***End of Recipe***

Crepes Cafe' Au Lait

10 cooked crepes
1/4 cup brown sugar, packed
1/8 tsp cinnamon
1/2 cup heavy cream
6 tbsp coffee flavored liqueur, heated
Whipped cream, optional

Fold crepes in half, then half again; set aside. In skillet or chafing dish, combine brown sugar, cinnamon, and cream. Heat, stirring, but do not boil. Turn heat to low; add folded crepes. Turn each crepe to coat with sauce. Ignite liqueur. Pour flaming liqueur into skillet or chafing dish. Spoon flaming sauce over crepes. When flame dies, top with whipped cream, if desired and serve. Makes 10 crepes.
***End of Recipe***

This recipe was sent by a newcomer to tonight's chat, ChrstnsJams. Thanks for a great sounding pie recipe!

Frozen peanut butter pie


1 pre made pie crust
1/2 cup sugar
1 cup milk
1 cup creamy peanut butter
1/2 teaspoon vanilla
1 1/4 cups well-chilled whipping cream
1/3 cup salted, roasted peanuts, chopped fine
Garnish: lightly sweetened whipped cream and whole salted roasted peanuts

In a heavy saucepan dissolve sugar in milk over moderate heat, stirring, and remove pan from heat. Whisk in peanut butter and vanilla until combined well and cool in a bowl set in a larger bowl of ice water, stirring occasionally.

In another bowl beat cream until it just holds stiff peaks and fold into peanut-butter mixture with chopped peanuts. Turn mixture into shell, smoothing top.

Pipe rosettes of whipped cream decoratively onto crumbs and top rosettes with whole peanuts. Freeze pie, uncovered, until frozen hard, about 5 hours. Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours.

Let pie stand in refrigerator 30 minutes before serving.