All-Purpose Crepes

Directions

1. 1
   Mix all the ingredients smoothly in a blender or food processor, or with a whisk.
2. 2
   Refrigerate 10 minutes if youve used instant flour, 1/2 hour or more if all-purpose.
3. 3
   A rest allows the flour particles to absorb the liquid, making for a tender crepe.
4. 4
   Heat a nonstick frying pan with bottom diameter 5 to 8 inches until drops of water dance on it; brush lightly with melted butter.
5. 5
   Pour in 2 to 3 tablespoons of batter and tilt pan in all directions to cover bottom evenly.
6. 6
   Cook about 1 minute, or until browned on the bottom; turn and cook briefly on the other side.
7. 7
   Cool on a rack as you continue with the rest.
8. 8
   When thoroughly cool, stack and refrigerate for 2 days, or freeze for several weeks.
9. 9
   For 8 crepes, serving 4.
10. 10
    Prepare 2 cups bechamel sauce (page 13); 1 1/4 cups chopped, cooked, well-seasoned spinach (page 25); 1 cup quartered sauteed mushrooms (page 31).
11. 11
    Spread a thin layer of sauce over the bottom of a buttered gratin dish and sprinkle with 2 tablespoons grated Swiss cheese.
12. 12
    Mix spinach and mushrooms with 1/2 cup of sauce and divide into 8.
13. 13
    Spoon 1 portion on the lower underside of each of 8 crepes.
14. 14
    Roll up the crepes and arrange, seam down, in the dish.
15. 15
    Spoon remaining sauce over them and sprinkle on another 1/2 cup of grated cheese.
16. 16
    Bake in the upper third of a preheated 375F oven for 25 to 30 minutes, just until bubbling and lightly browned on top.
17. 17
    Mix a pint or more fresh sliced strawberries with a teaspoon or two each of sugar and kirsch, orange liqueur, or cognac, and let stand for an hour.
18. 18
    Drain, spoon berries generously over the lower underside of a crepe, and roll up.
19. 19
    Arrange 2 crepes, seam down, on each serving plate.
20. 20
    Drizzle over a spoonful of berry juices and top with lightly whipped creamcreme Chantilly (page 101).