Crepes for One

"Mabry" <[email hidden]> wrote in news:OxoJb.231406$J77.154468
@fed1read07:

Quoted message said:

No time, no companion, but breakfast splendidly with 3 small crêpes:

1 egg 2 Tbsp. flour + 1/4 tsp. salt 4 Tbsp. heavy cream

(You know the cooking procedure)

-Mabry-

What did you put in them?

"Wayne Boatwright" <[email hidden]> wrote in
message "]news:[email hidden]...
: "Mabry" <[email hidden]> wrote in news:OxoJb.231406$J77.154468 @fed1read07:
:
: > No time, no companion, but breakfast splendidly with 3 small crêpes:
: >
: > 1 egg 2 Tbsp. flour + 1/4 tsp. salt 4 Tbsp. heavy cream
: >
: > (You know the cooking procedure)
: >
: > -Mabry-
: >
: >
: >
:
: What did you put in them?

Actually, homemade raw applesauce. But it's always Dealer's Choice, depending upon how much time you
have and what's in the fridge.

-Mabry-

"Mabry" <[email hidden]> wrote in news:masJb.231448$J77.163539
@fed1read07:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
"]news:[email hidden]...
: "Mabry" <[email hidden]> wrote in news:OxoJb.231406$J77.154468 @fed1read07:
:
: > No time, no companion, but breakfast splendidly with 3 small crêpes:
: >
: > 1 egg 2 Tbsp. flour + 1/4 tsp. salt 4 Tbsp. heavy cream
: >
: > (You know the cooking procedure)
: >
: > -Mabry-
: >
: >
: >
:
: What did you put in them?

Actually, homemade raw applesauce. But it's always Dealer's Choice, depending upon how much time
you have and what's in the fridge.

-Mabry-

Soundds good! I'm going to try your crepe recipe in the morning. I have some homemade blackberry jam
I think I'll use.

Thanks, Wayne

I usually use 1% small curd cottage cheese and some strawbaby jam. Yum!

"Wayne Boatwright" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Mabry" <[email hidden]> wrote in news:masJb.231448$J77.163539 @fed1read07:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
"]news:[email hidden]...
: "Mabry" <[email hidden]> wrote in news:OxoJb.231406$J77.154468 @fed1read07:
:
: > No time, no companion, but breakfast splendidly with 3 small crêpes:
: >
: > 1 egg 2 Tbsp. flour + 1/4 tsp. salt 4 Tbsp. heavy cream
: >
: > (You know the cooking procedure)
: >
: > -Mabry-
: >
: >
: >
:
: What did you put in them?

Actually, homemade raw applesauce. But it's always Dealer's Choice, depending upon how much time
you have and what's in the fridge.

-Mabry-

Soundds good! I'm going to try your crepe recipe in the morning. I have some homemade blackberry
jam I think I'll use.

Thanks, Wayne

"LIMEYNO1" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I usually use 1% small curd cottage cheese and some strawbaby jam. Yum!

The strawbaby jam sounds good, but I'd have to substitute sour cream or maybe mascarpone for the
cottage cheese. For me, cottage cheese must actually be cooked in something...like cheesecake. <G>

Wayne

Oh and I have a great recipe for that too!

* Exported from MasterCook *

Helen's Light Cheesecake

Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Family

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
-----MM BY HELEN PEAGRAM----- -----CRUST----- 1 c Graham crumbs
1/2 ts Cinnamon 2 tb Margarine, melted
2/3 c Brown sugar -----FILLING----- 1 1/4 Pound Cottage cheese, Well Drained
3/2 c Sugar 2 Eggs 1 t Vanilla 2 tb Cointreau -----TOPPING----- 1 c Yogurt 2 tb Sugar
4/4 ts Vanilla 10 Inch spring form pan.

Preheat oven to 350.

CRUST: Mix crumbs, margarine, cinnamon and sugar. Press into bottom of a

FILLING: In processor, blend cheese til smooth. Add sugar OR equivalent artificial sweetener and
blend til smooth. Add eggs then vanilla and liqueur. Pour over crust. Bake for 30 minutes. Cake
will appear slightly puffed. Do not allow to brown. Remove and let rest for 5 minutes. Make
topping by blending all ingredients. Artificial sweetener can again replace the sugar if desired.
Spoon over cake. Bake 5 minutes longer. Cool to room temperature and chill over night. Serve with
any fruit topping desired.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 325 Calories; 2g Fat (5.9% calories from fat); 2g Protein;
72g Carbohydrate; trace Dietary Fiber; 51mg Cholesterol; 31mg Sodium. Exchanges: 0 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 4 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

"Wayne Boatwright" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"LIMEYNO1" <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

I usually use 1% small curd cottage cheese and some strawbaby jam. Yum!

The strawbaby jam sounds good, but I'd have to substitute sour cream or maybe mascarpone for the
cottage cheese. For me, cottage cheese must actually be cooked in something...like cheesecake. <G>

Wayne

"LIMEYNO1" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Oh and I have a great recipe for that too!

* Exported from MasterCook *

Helen's Light Cheesecake

Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Family

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
-----MM BY HELEN PEAGRAM----- -----CRUST----- 1 c Graham crumbs
1/2 ts Cinnamon 2 tb Margarine, melted
1/3 c Brown sugar -----FILLING----- 1 1/4 Pound Cottage cheese, Well Drained
1/2 c Sugar 2 Eggs 1 t Vanilla 2 tb Cointreau -----TOPPING----- 1 c Yogurt 2 tb Sugar
1/4 ts Vanilla 10 Inch spring form pan.

Preheat oven to 350.

CRUST: Mix crumbs, margarine, cinnamon and sugar. Press into bottom of a

FILLING: In processor, blend cheese til smooth. Add sugar OR equivalent artificial sweetener and
blend til smooth. Add eggs then vanilla and liqueur. Pour over crust. Bake for 30 minutes. Cake
will appear slightly puffed. Do not allow to brown. Remove and let rest for 5 minutes. Make
topping by blending all ingredients. Artificial sweetener can again replace the sugar if
desired. Spoon over cake. Bake 5 minutes longer. Cool to room temperature and chill over night.
Serve with any fruit topping desired.

- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 325 Calories; 2g Fat (5.9% calories from fat); 2g Protein;
72g Carbohydrate; trace Dietary Fiber; 51mg Cholesterol; 31mg Sodium. Exchanges: 0 Grain(Starch);
0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 4 1/2 Other Carbohydrates.

Thank you, Helen! This sounds delicious, and definitely low in fat and lower in calories. I will
give this a try.

Wayne

Y'all inspired me. I had some mushrooms in the fridge that I wasn't sure what I wanted to do with so
the crepes reminder came at exactly the right time.

We still have to work on the heat source or the crepe pan or something as the crepes came out
delicious, but not beautiful. They were over-brown in spots and a tad undercooked in others.

The filling was onions browned in butter with white, cremini and oyster mushrooms. I added sherry,
nutmeg, dill, havarti cheese and cream, and reduced it all down.

The last time I had crepes was last summer at a friend's where they were served with lemon wedges
and a small bowl of powdered sugar on the side. One squeezed and sprinkled to one's own taste.

--Lia

Mabry said:

No time, no companion, but breakfast splendidly with 3 small crêpes:

1 egg 2 Tbsp. flour + 1/4 tsp. salt 4 Tbsp. heavy cream

(You know the cooking procedure)

When I do crepes, I do a *lot*. They are like gold in the freezer. Of *course* one doesn't need a
dozen fof breakfast, but as long as you've got the mixer/blender and pan out, why not make a flock
of 'em? There are a many things that don't lend themselves to single servings, but crepes are a
wonderful resource.

"Frogleg" <[email hidden]> wrote in message
"]news:[email hidden]...
: On Fri, 2 Jan 2004 17:03:03 -0800, "Mabry" <[email hidden]> wrote:
:
: >No time, no companion, but breakfast splendidly with 3 small crêpes:
: >
: >1 egg 2 Tbsp. flour + 1/4 tsp. salt 4 Tbsp. heavy cream
: >
: >(You know the cooking procedure)
:
: When I do crepes, I do a *lot*. They are like gold in the freezer. Of *course* one doesn't need a
: dozen fof breakfast, but as long as you've got the mixer/blender and pan out, why not make a flock
: of 'em? There are a many things that don't lend themselves to single servings, but crepes are a
: wonderful resource.

The whole idea of 'For One' is that nothing more than a teacup & fork is needed to mix ingredients &
pour into pan. Fast & Easy/Down & Dirty.

-Mabry-

Mabry said:

"Frogleg" <[email hidden]> wrote

Quoted message said:

: When I do crepes, I do a *lot*. They are like gold in the freezer. Of *course* one doesn't need a
: dozen fof breakfast, but as long as you've got the mixer/blender and pan out, why not make a
: flock of 'em? There are a many things that don't lend themselves to single servings, but crepes
: are a wonderful resource.

The whole idea of 'For One' is that nothing more than a teacup & fork is needed to mix ingredients
& pour into pan. Fast & Easy/Down & Dirty.

(I'm assuming "teacup" is understatement -- I wouldn't try and whip up an egg in a teacup.)

My point was that, once one undertakes to mix batter and set up a pan, making 3, 12, or 20 is a
small matter of time (and tearing up sheets of waxed paper to put between). Crepes are *very* easy
to freeze, and for your next breakfast, you won't need a teacup, pan, egg, or cream -- just a few
seconds in the m'wave. I mean, there are things that are highly unsuited to single cooking --
what're you going to do with leftover Beef Wellington or souffle or green salad? But crepes are so
handy and useful -- don't even take up much space in a freezer compartment.

"Frogleg" <[email hidden]> wrote in message
"]news:[email hidden]...
: On Sun, 4 Jan 2004 08:37:31 -0800, "Mabry" <[email hidden]> wrote:
:
: >"Frogleg" <[email hidden]> wrote
:
: >: When I do crepes, I do a *lot*. They are like gold in the freezer.
Of
: [snippped]
:
: My point was that, once one undertakes to mix batter and set up a pan, making 3, 12, or 20 is a
: small matter of time (and tearing up sheets of waxed paper to put between). Crepes are *very* easy
: to freeze, and for your next breakfast, you won't need a teacup, pan, egg, or cream -- just a few
: seconds in the m'wave. I mean, there are things that are highly unsuited to single cooking --
: what're you going to do with leftover Beef Wellington or souffle or green salad? But crepes are so
: handy and useful -- don't even take up much space in a freezer compartment.

Of course! Thanks. At the least, one can double the 'For One' ingredients and freeze the extras with
probably no noticeable expenditure of time. [The overriding principle of, and reason for, speed is
that the contemplation of labor, in excess of some unspecified amount, too often provokes the
response, Mañana, and the food item is not prepared.]

-Mabry-

Mabry said:

: >"Frogleg" <[email hidden]> wrote
:
: >: When I do crepes, I do a *lot*. They are like gold in the freezer.

Quoted message said:

Of course! Thanks. At the least, one can double the 'For One' ingredients and freeze the extras
with probably no noticeable expenditure of time. [The overriding principle of, and reason for,
speed is that the contemplation of labor, in excess of some unspecified amount, too often provokes
the response, Mañana, and the food item is not prepared.]

I hear you. :-) That "unspecified amount of labor" is a kicker. I have the proportions for 1-egg
cheese puffs written down somewhere. While they *can* be frozen, they're best hot out of the oven.
And one egg's worth is *plenty* for a snack.