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Christopher Kratzer House

Clearfield, Pennsylvania

Specialty Recipe

Crepes Marinara

Ingredients for the crepes:
2 eggs
2 Tablespoons melted butter or oil
1-1/3 cups milk
1 cup all-purpose flour
1/2 teaspoon salt
Ingredients for the sauce:
6 Tablespoons butter
6 Tablespoons flour
2-1/2 cups milk or light cream (half & half is good)
2 teaspoons dry mustard
1 teaspoon Worcestershire sauce
Salt and pepper
1 small can of mushroom pieces
4 Tablespoons sherry
Paprika
variety of cooked fish fillets, chopped shrimp, canned crabmeat

Place crepe ingredients in order given into blender container and blend at high speed 20 to 30 seconds. Scrape down sides of container and blend a few more seconds. Batter can be used immediately.

Rotate quickly 2 to 3 Tablespoons of batter in a non-stick crepe skillet that has been heated enough so that the batter sizzles slightly. Tilt pan so the crepe batter covers the bottom of the entire pan. Crepe is ready to turn when it begins to set around the edges; you can pick up the crepe with your fingers and gently place it in pan on the other side to cook just a bit more. (Crepes are ready when they are a golden color.) Stack on pieces of wax paper.

Sauce: (Can also be used as filling for omelets): Combine flour and butter in double boiler over low heat and cook 2 minutes, stirring. Gradually add cream or milk, mustard, Worcestershire sauce, and salt and pepper to taste until the sauce is thickened. Add fish. Pour sauce over heated, rolled crepes and add a dash of paprika for coloring.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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