PANCAKES


PANCAKES



1 POTATO PANCAKES

2 MUSHROOM CREPES

3 CREPES WITH LOBSTER

4 MANICOTTI MADE WITH CREPES

5 SEAFOOD CREPES

6 BLUEBERRY SAUCE FOR CREPES



POTATO PANCAKES



SHRED 4 LARGE POTATOES FINELY WITH ENDS SHREDDED ROUGHLY.

1/4 CUP BISQUICK

2 WELL BEATEN EGGS

SALT AND PEPPER TO TASTE

SMALL MINCED ONION OPTIONAL

FRY IN VEGETABLE OIL IN 4 OR 5 INCH DIAMETERS



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MUSHROOM CREPES



BATTER

4 EGGS

1/4 TSP. SALT

2 CUPS FLOUR

2 14/ CUPS MILK

1.4 CUP MELTED BUTTER



IN MEDIUM MIXING BOWL, COMBINE EGGS AND SALT.  GRADUALLY ADD FLOUR ALTERNATELY WITH MILK, BEATING WITH AN ELECTRIC MIXER OR WHISK UNTIL  SMOOTH.  BEAT IN MELTED BUTTER.



REFRIGERATE BATTER AT LEAST 1 HOUR MAKES ABOUT 32-36 CREPES



FILLING  1/2 LB. FRESH MUSHROOMS

2 TABLESPOONS BUTTER

1/4 TEASPOON SALT

1 BOULLION CUBE, CRUMBLED

2 TABLESPOON DRY WHITE WINE

1/2 CUP DAIRY SOUR CREAM

1 TABLESPOON MINCED CHIVES

7 OR 8 CREPES



SLICE MUSHROOMS,  IN SKILLET, SAUTE MUSHROOM IN BUTTER SEVERAL MINUTES.

ADD SALT, SEASONED SALT, BOULLION CUBE, AND WINE.  COOK OVER MEDIUM HEAT UNTIL BUBBLY, STIR IN SOUP CREAM AND CHIVES.  HEAT, BUT DO NOT BOIL.  SPOON ABOUT 3 TBSPS. MUSHROOM MIXTURE ONTO CENTER OF WARM CREPES; FOLD OVER AND SERVE IMMEDIATELY







CREPES WITH LOBSTER MUSHROOM FILLING



6 SERVINGS

PREPARATION: 25 MINUTES

CHILLING 1 HOUR

COOKING 45 MIN.



CREPES



1 CUP ALL PURPOSE FLOUR

1 1/2 CUPS MILK

2 EGGS

1 TABLESPOON BUTTER, MELTED

1/4 TSP. SALT



FILLING  4 TABLESPOONS BUTTER OR MARGARINE

2 CUPS SLICED FRESH MUSHROOMS

2 CUPS COOKED LOBSTER, CUT INTO BITE SIZED PIECES

1/2 TEASPOON SALT

1/4 TSP PEPPER

1/4 TEASPOON PAPRIKA

DASH OF CAYENNE

2 CUPS OF HALF AND HALF

1/2 CUP DRY SHERRY

3 EGG YOLKS

2 TABLESPOONS GRATED PARMESAN

2 TABLESPOONS GRATED SWISS



TO MAKE CREPES, PLACE FLOUR, MILK EGGS, MELTED BUTTER, AND SALT IN BLENDER AND PROCESS UNTIL SMOOTH

REFRIGERATE FOR MINIMUM OF ONE HOUR.



HEAT A 7 INCH FRYING PAN AND COAT LIGHTLY WITH BUTTER.  MEASURE 2 TABLESPOONS BATTER INTO PAN AND SWIRL IT AROUND QUICKLY.



COOK FOR 45 SECONDS AND TURN, COOK FOR 15 SECONDS ON SECOND SIDE.  TURN PAN OVER AND LET CREPE DROP ONTO WAX PAPER.  REPEAT UNTIL ALL CREPES ARE MADE.

IN A LARGE SKILLET, HEAT BUTTER AND SAUTE MUSHROOMS; ADD LOBSTER MEAT, SALT, PEPPER, PAPRIKA, AND CAYENNE.  MIX WELL.



IN A SAUCEPAN HEAT HALF AND HALF TO SCALDING, THEN ADD SHERRY.  BEAT EGG YOLKS WITH A WIRE WHISK.  BEAT A SMALL AMOUNT OF HALF AND HALF INTO THE EGG YOLKS AND RETURN TO PAN.  COOK, OVER LOW HEAT, UNTIL SLIGHTLY THICKENED, DO NOT BOIL.



POUR SAUCE OVER LOBSTER MUSHROOM MIXTURE AND MIX THOROUGHLY



PREHEAT OVER TO 350 DEGREES.  SPREAD ABOUT  1/2 CUP FILLING DOWN CENTER OF EACH CREPE.  FOLD SIDES OVER AND PLACE, SEAM SIDE DOWN, IN SHALLOW PAN.  POUR ANY REMAINING SAUCE OVER CREPES. PLACE IN OVEN FOR 20 MINUTES UNTIL FILLING IS HOT AND CHEESES ARE MELTED.



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SAINT JACQUES SEAFOOD CREPES



NOTE: THESE MAY BE MADE BY USING ONE OF THE SEAFOODS OR ALL THREE.  MAKES ABOUT 16 CREPES.



1/4  LB BUTTER

2 TBSP. ONION, MINCED

1/4 CUP FLOUR

1.2 CUP DRY MUSTARD

SALT AND PEPPER TO TASTE

2 CUPS HALF AND HALF

2 CUPS HALF AND HALF

2 TBSP. SHERRY

4/6 OZ SCALLOPS, COOKED AND HALVED

6 OUNCES CRAB, COOKED

6 OUNCES SHRIMP, COOKED

1/2 PD MUSHROOMS, SLICED

2 TBSP BUTTER

1 BASIC CREPE BATTER





BASIC CREPE BATTER



2 EGGS

1 1/2 CUPS MILK

3 TABLESPOONS  BUTTER

 1 CUP FLOUR

1/2 TSP SALT



PROCEDURE:  COMBINE ALL INGREDIENTS UNTIL SMOOTH

LET BATTER STAND ONE HOUR BEFORE USING

HEAT 8 INCH SKILLET BRUSHED WITH BUTTER

POUR IN 3 TBSPS. BATTER AND TILT PAN SO BATTER WILL SPREAD OVER ENTIRE PAN

COOK CREPE QUICKLY ON BOTH SIDES



CAN BE STORED IN FREEZER WITH WAX PAPER BETWEEN THEM





PROCEDURE FOR FILLING:



IN A MEDIUM SAUCEPAN, MELT 1/4 CUP BUTTER, SAUTE ONIONS, AND FLOUR AND SEASONING, STIRRING UNTIL SMOOTH, STIR IN HALF AND HALF AND COOK UNTIL THICKENED. STIR IN SHERRY AND SEAFOOD.



IN A FRY PAN SAUTE MUSHROOMS IN BUTTER UNTIL TENDER AND STIR INTO SEAFOOD MIXTURE.

SPOON ABOUT 1/4 CUP OF FILLING IN CENTER OF EACH CREPE AND ROLL.



ARRANGE IN GREASED 9 X 13 BAKING DISH



SPOON REMAINING SEAFOOD MIXTURE OVER  THE TOP OF CREPE



BAKE IN 350 OVEN FOR 15.20 MINUTES



BLUEBERRY SAUCE:

2 CUPS FRESH OR FROZEN BLUEBERRIES (THAW FROZEN ONES FIRST)

1 CUP SUGAR

4 TBSP. FLOUR, MIXED WITH 1/4 CUP WATER

DASH OF SALT

1 1/4 CUPS WATER

1 TBSP. LEMON JUICE



COMBINE ALL INGREDIENTS EXCEPT LEMON JUICE AND LET STAND 5 MIN.  COOK AND STIR OVER MEDIUM HEAT UNTIL

MIXTURE COMES TO A BOIL.  STIR IN LEMON JUICE.  REMOVE FROM HEAT AND COOL 20 MIN; STIR.  SERVE INSIDE OF

CREPES WITH A DOLLUP OF SOUR CREAM ON TOP.