Sweet Crepes; Cottage Cheese Filling; Strawberry Sauce; Curry Chicken Crepes - Villaware Crpe Maker Directions

SWEET CREPES

Makes 25 to 30 crepes, depending on pan size
4 large eggs
2 cups whole milk
1 tablespoon sugar
2 cups all-purpose flour
1 teaspoon vanilla
salad oil for greasing the pan
Crack eggs into bowl and put them in the container of the blender or food
processor. Add the milk, sugar, flour, and vanilla. Blend on low sped until
the ingredients are thoroughly mixed and the batter is smooth. Scrape
down the sides with rubber spatula. The batter should be the consistency
of heavy cream. Add water or flour to thin or thicken the batter if neces-
sary.
Pour the batter through a strainer into the small pitcher or 4 cup liquid
measuring cup. If possible, refrigerate the batter, covered with plastic
wrap, for 60 minutes.

COTTAGE CHEESE FILLING

3 cups small curd cottage cheese
3 tablespoons sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
Blend together cottage cheese, sugar, lemon peel and vanilla. Use to fill
crepes.
Makes 3 cups, cannot be frozen.

STRAWBERRY SAUCE

3 cups fresh strawberries
1/2 cup sugar
1/4 cup water
1 tablespoon cornstarch
dash salt
1 teaspoon butter
12
Wash and hull strawberries; crush 1 cup. Slice remainder and set aside.
Combine crushed berries, sugar, water, cornstarch and salt. Cook over
medium heat, stirring constantly, until mixture thickens and boils. Boil and
stir 1 minute. Add butter; fold in sliced berries.
About 2 cups, can be frozen.
Crepes are amazing. These paper-thin pancakes are fun to make, taste
great, and always make whatís inside of them seem more special. And
talk about versatile: they can be savory or sweet; plain or fancy; a first
course, a main course, or a dessert. You can roll them, fold them, or
layer them - and best of all, you can freeze them. Unlike their thicker
breakfast cousins, these pancakes donít suffer from the cold. Once
defrosted, crepes are once again pliable and delicious, ready to be rolled
around your favorite filling.

CURRY CHICKEN CREPES

This is a great way to use leftover chicken. But if youíre going to poach
some chicken just for the crepes, add a few slices of fresh ginger to the
poaching liquid for extra flavor.
Serves four
8 tablespoons unsalted butter
1 small onion, finely chopped
1 rib celery, thinly sliced
1 tablespoon curry powder, or to taste
Pinch cayenne, or to taste
1/4 cup all-purpose flour
2 cups homemade or low-salt canned chicken stock
1/4 cup golden raisins
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
2 1/2 cups 1/2 inch pieces cooked chicken (from about 4 small breast
halves)
8 crepes, basic recipe
3 tablespoons sliced almonds, toasted
1/4 cup chopped fresh cilantro
In a medium saucepan, melt the butter over medium-high heat. Add the
onion and celery; cook, stirring often, until softened, about 5 min-
utes. Reduce the heat to medium and add the curry powder and 13