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Old 09-08-2009, 03:16 PM
 
Location: So. of Rosarito, Baja, Mexico
6,573 posts, read 18,033,166 times
Reputation: 5929

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Has been a few months so time to stirr the pot a little on Crepes.

Had some milk left over from the Gallon jug so figured I'd make a batch of Crepes.

They came out real nice this morning and later this afternoon will make the filler.

Have some cottage cheese...raisons...cinnamon...sugar for the mixture/filler.

After dinner will spread the filler on a crepe...roll up like a taquito...place in micro for 30 secs...sprinkle with powder sugar and enjoy my dessert.

Gosh darn...will have to wait 4 more hrs untill dinner time.

Steve
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Old 09-08-2009, 05:11 PM
 
Location: South Bay Native
13,080 posts, read 21,247,857 times
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My grandmother's secret for perfect crepes - she would mix the batter thick with the milk portion, refrigerate, and then when it was ready, she would thin it down to the right consistency by adding soda water and then cook the crepes. She would make huge platters filled with crepes, and we would always have at least three different fillings. Sometimes the lekvar (apricot preserves made from scratch), cottage cheese with lemon rind and raisins, ground walnuts with chocolate sauce, chestnuts, etc. I especially love Hortobagy palacsinta.

My aunt used to make a palacsinta casserole where she would cut the cooked crepes into ribbons, layer them with ground walnuts mixed with sugar, the lekvar, and rum soaked raisins, and then top the whole thing with sweetened sour cream and bake it. Heavenly comfort food.
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Old 09-08-2009, 08:25 PM
 
Location: So. of Rosarito, Baja, Mexico
6,573 posts, read 18,033,166 times
Reputation: 5929
Oh I'm drooling at the thought of tasting that dish.

Steve
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