4
Stack crepes as you make them. No waxed paper is needed between them. You
can keep crepes moist as you make them by covering the stack with a cloth,
paper towel or foil. This is not necessary for crepes that will be filled and/or
sauced and heated.
If your crepes are not as dry or crisp as you like them, allow to bake several
seconds longer.
The first crepe or two may be lacy or have holes, particularly if the batter is frothy
from blender-mixing or whipping. The last crepe may stick to the Crepe Maker if
the batter is too shallow and the Maker touches the bottom of the dish. You can
save any small amount of batter if you like.
If crepes stick to Maker, check recipe - recipes using oil in place of butter or
margarine or recipes including sugar can stick slightly. You may need to wipe
surface of Crepe Maker with a bit of butter on a paper towel before the first crepe
or between each dipping.
If the Crepe Maker is dipped and kept in the batter too long, the batter will not
adhere to the non-stick surface. The dipping procedure should take only a few
seconds.
Serving
Starting with a pile of flat crepes, you can use them in a number of ways,
depending on whether you want a simple sauced or a fancy filled crepe. They
can be served cold, warm or hot, baked, broiled or crisp-fried in oil. Here are
some ideas on handling crepes. See recipes for the ways to use various shapes.
Crepes are folded in quarters... when served plain (or spread with a thin filling)
and served in sauce, or used "hot off the pan" for dipping in an appetizer dip.
Or rolled...when filled with a few spoonfuls of an entree or dessert mixture and
quickly baked or broiled or filled with cold mouse, ice cream or whipped cream.
Or folded...into an envelope for small appetizers, ravioli-like entrees, crisp-fried
treats of all kinds.
Or stacked...to make a cake (gateau) or in a casserole dish, with appropriate
fillings and toppings, served hot or cold.
How to Flame Crepes
Generally, dessert crepes that are served in a sauce, in a chafing dish or skillet
are those you want to flame, both for extra flavour and dramatic effect. Any high-
proof brandy, cognac, rum or liqueur can be used. Most popular are brandy, fruit-
flavoured liqueurs such as Kirsch, Cointreau or Grand Marnier.
