Basic Cannelloni Crepes

Ingredients

3 each Eggs
1 cup Water
1 cup All-purpose flour
pinch Salt
Peanut Oil

How to prepare

Place the eggs in a blender. Add the water, flour, and salt. Blend until smooth. Scrape down the sides of the container and blend again. Heat a 10″ nonstick frying pan and lightly oil the pan, using a paper towel. Ladle 1/4 cup of the batter into the pan and quickly turn the pan to evenly coat the bottom with batter. Cook on one side only until dry on the top, about one minute. These should be only very lightly browned and not too dry, so the
pan shouldnot be too hot. Lightly oil the pan before cooking each crepe. Separate
the crepes with wax paper until ready to use. The noodles can be refrigerated overnight if you seal them in a plastic bag.

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CHEDDAR FRUIT DROPS

Ingredients

1/2 c Butter
1/4 c Sugar; granulated
1/4 c Brown sugar; firmly packed
1 ea Egg; lg
1 ts Vanilla
1 1/2 c Unbleached flour
1/2 ts Baking soda
1/2 ts Salt
1 1/2 c Cheddar; sharp, shredded
8 1/4 oz Pineapple, crushed, drained
1/4 c Maraschino cherries; chopped

How to prepare

Cream the butter and sugars together until light and fluffy then stir in the egg and vanilla. Add the combined dry ingredients and blend well. Stir in the cheese, pineapple, and cherries. Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for 15 minutes.

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