Family .'
WeeJtly
M ELAN IE DE PROFT, Director, Culinary ArH Institute
Crepe
TO PREPARE: 5 MIN.
2 tablespoons butter
1 teaspoon grated lemon peel (grated through color only)
1 cup lifted flour .
cup sugar
'4 teaspoon salt
3 eggs, beaten
1 cup milk
1. 'Melt the butter in a 6-in. skillet and set aside.
2. Sift together into a bowl the flour, sugar, and salt.
3. Beat together the eggs and milk. Beat in the melted butter
and grated lemon peel. Combine egg mixture with dry in
gredients and beat with rotary beater until smooth.
4. Heat skillet to moderately hot. Pour in just enough batter
to cover bottom. Immediately tilt skillet back and forth to
spread batter thinly and evenly.
5. Cook each crepe over medium heat until light brown on
bottom and firm to touch on top. Loosen edges with spatula.
Turn and brown second side. It should not be necessary to
grease skillet for each crepe.
6. As each crepe is cooked, transfer to a hot platter, spread
generously with Strawberry or Peach Butter Elegante, and
roll up. Spread flavored butter over each rolled crepe. Serve
immediately. 16 to 18 crepes
Peach Butter Elegante
CONVINtfNCI (; J tOO MCIM
TO PREPARE: 15 MIN.
1 12-oz. plcg. frozen sliced peaches, thawed and cut In
pieces
1 cup firm unsalted butter
Va cup sifted confectioners' sugar
1. Put the butter into a bowl. Beat with electric mixer on
high speed just until butter is whipped.
2. Add confectioners' sugar gradually, beating thoroughly
after each addition.
3. Add the peaches, 1 tablespoon at a time, beating thor
oughly. Serve on Crepes, Quick Doughnuts, waffles, or pan
cakes. About 2 cups butter
Strawberry Butter Elegante
Follow recipe for Peach Butter Elegante. Substitute 1 10-oz.
pkg. frozen strawberries for the peaches. Use V cup sugar.
A $10 PRIZE-WINNING RECIPE
from a Family Weekly reader
J. B. Hay, Marietta, Ohio
Snack Stick
CONVINIINCI root IICIM
TO PREPARE: 20 MIN. TO DEEP-FRY: 2 MIN.
Hydrogenated vegetable shortening, all-purpose
shortening, lard, or cooking oil
1 8 -ox. container ready-to-bake biscuits
Vj cup shredded Parmesan cheese
1. Fill a deep saucepan one-half to two-thirds full with fat
Heat fat slowly to 365F. When using an automatic deep
fryer, follow manufacturer's directions.
2. Meanwhile, open biscuit container according to directions
on package; separate biscuits. With scissors, cut each biscuit
into five pieces. Roll each piece into a 2Vt-in. stick.
3. Deep-fry in heated fat. Fry only as many at one time as
will float, uncrowded, one layer deep in fat Deep-fry until
golden brown, about 2 min., turning several times during
cooking. .Lift from fat with a slotted spoon. Drain over fat a
few seconds before removing to absorbent paper.
4. While hot, roll in the Parmesan cheese and serve.
50 Snack Sticks
Family Weekly, August 3, 195
II
"7y
j' '
1 i
P :
SG
NATIONAL BieOUIT COMPANY
These fine flavors are ladled lavishly into America's
favorite cookie
OREO
mi
VVUf
NABISCO VANILLA WAFERS
Light, golden, crunchy
cookies, now packaged in
cellophane so you can
, see the goodness !
LORNA DOONE SHORTBREAD
So many good things, like
butter, go into the making
of this richly delicious
shortbread cookie.
WHY STOP THE FUN WITH ONLY ONE? THEY'RE PURE NABISCO COOKIES!
:r
l
t
-
. j .