What's your specialty?

[Mrs. Funk]

4 Eggs
1 Cup Milk
1 Cup Flour
1/2 teaspoon salt
1/2 cube butter, melted
1 teaspoon vanilla extract*

Mix cold wet, sift dry then mix together, then mix in the melted butter. Heat a non-stick skillet to a pretty high temp and pour 1/4 to 1/3 cup of the batter in. As soon as the batter hits the skillet, pick it up then tip and swirl it to enlarge the size of the crepe. I usually use one hand to pour the batter and the other to hold the skillet off the burner as I'm pouring. When the edges kind of lift, turn it quickly and fry the other side. Because I like my crepes a little more thin they rip easily, so I usually use my hands to pick it up and flip it. The first couple of crepes are always a pain and turn out crappy, but once your skillet gets going and you find a rhythm the rest will turn out great.

*This really isn't necessary, but I used it once for fun and have used it ever since.

I made your crepes tonight. Yummy.

And you're right... the first crepes always turn out gross and either gooey or burned. Anyway, thanks for the recipe.

[tooblue]

My crepes would make your crepes beg for mercy they're so good ... I am the crepe fete master in my household. You can't make crepes from a recipe -- that's why your first ones turn out gross ... 4 eggs -- ha! butter -- ha! salt -- ha!

[YOhio]

I made your crepes tonight. Yummy.

And you're right... the first crepes always turn out gross and either gooey or burned. Anyway, thanks for the recipe.

I'm glad you liked it Mrs. Funk!

[YOhio]

My crepes would make your crepes beg for mercy they're so good ... I am the crepe fete master in my household. You can't make crepes from a recipe -- that's why your first ones turn out gross ... 4 eggs -- ha! butter -- ha! salt -- ha!

Your crepes are probably more French authentic so they would surrender at the first sign of a threat.

[landpoke]

Can I change my specialty? My previous offering was hasty and ill-conceived.

Green Chile. More of a stew than a sauce, a dish that stands on its own.

[Gidget]

Can I change my specialty? My previous offering was hasty and ill-conceived.

Green Chile. More of a stew than a sauce, a dish that stands on its own.

Recipe please.

[landpoke]

Green Chile
3 tablespoons vegetable oil
2 pounds lean pork, cubed
1 medium onion cut into large chunks
1-2 cloves of garlic, minced
salt and pepper to taste
1 28 ounce can whole peeled tomatoes
8-10 Anaheim chiles, roasted peeled, seeded and chopped
2 cups water
1 1/2 tablespoons all-purpose flour
1/3 cup of water
6-8 flour tortillas

Heat oil in a large stockpot. Add pork, onion, garlic, salt and pepper. Saute until pork is browned. Drain juice from tomatoes into stockpot. Chop tomatoes and add to pork with chiles and 2 cups of water. Stir well and simmer covered for 45 minutes. Whisk together flour and 1/3 cup of water until smooth. Add to chile mixture and stir constantly until well blended and slightly thinkened. Cover and simmer for 15 minutes

The chiles are the key, imo. We try to make a trip down to Denver in the fall to get a bushel of fresh roasted chiles which we freeze and use throughout the year. You could probably buy some anaheims at the store and roast them yourself in the oven.

Also, lately I've been browning the pork, onions etc in the stockpot and then transferring everything to a crockpot and adding the tomatoes and chiles etc and letting it slow cook for several hours. Brings out a lot more flavor. The batch I made last night has been in for 10 hours and it tastes amazing.
__________________

[YOhio]

That looks great lp. This might sound like a dumb question but what do you do with the tortillas?

[landpoke]

Sorry, you warm them up and eat them with the chile.

[tooblue]

Your crepes are probably more French authentic so they would surrender at the first sign of a threat.

Mine are actually more of a Swedish pancake, crepe hybrid so they'd pillage and rape your crepes with style and attitude!

[tooblue]

Mine are actually more of a Swedish pancake, crepe hybrid so they'd pillage and rape your crepes with style and attitude!

The Creation:

• 3 eggs
• some vegetable oil that fills a portion of the cap
• a cap full of vanilla extract (or more)
• some sugar on a teaspoon (or more)
• add a squirt of milk
• a careless teaspoon scoop of flour

and mix

While mixing add lot's of milk and lot's of flour, one after the other, until you have a large amount of batter that is a little thicker than eggnog. Mix in water to thin the batter to a slightly runny eggnog consistency and cook on a seasoned pan. Not on high but somewhere around a setting of 6 - 7 electric or 7 gas. Your first one should be as nice as your last one.

Makes 40 - 50 crepes.

[Gidget]

The Creation:

• 3 eggs
• some vegetable oil that fills a portion of the cap
• a cap full of vanilla extract (or more)
• some sugar on a teaspoon (or more)
• add a squirt of milk
• a careless teaspoon scoop of flower

and mix

While mixing add lot's of milk and lot's of flower, one after the other, until you have a large amount of batter that is a little thicker than eggnog. Mix in water to thin the batter to a slightly runny eggnog consistency and cook on a seasoned pan. Not on high but somewhere around a setting of 6 - 7 electric or 7 gas. Your first one should be as nice as your last one.

Makes 40 - 50 crepes.

Flower?

[YOhio]

Mine are actually more of a Swedish pancake, crepe hybrid so they'd pillage and rape your crepes with style and attitude!

Well I'm not surprised. Those Swedes are so inventive.

[tooblue]

Flower?

lol *flour*

[Mormon Red Death]

I served my mission in France and started making crepes there. My favorite setup is nutella, thinly sliced bananas, and coconut, but it's also fun to make dinner crepes occasionally. Mmmm....

What do you use for a pan? I used to be a purist on this, until I started making them on a crepe maker (one of those pans you dip in the batter). It's SO easy, that it's hard to justify doing things the other way. But knowing your recipes, I have a feeling you're pretty old-school.

EDIT: Oh, and everyone--it's pronounced "CREP" as in bet, wet, net, NOT "CRAYP". It's just as easy to say it correctly!

This could have been written word for word by solon