...beloved recipes of the Gugel family
classic family favorites...
Insert steel blade into food processor bowl. Add flour, butter, and salt. Process a few seconds until butter is finely cut into flour. Add eggs and water. With processor running, add milk through feed tube. Process until blended.
To cook crepes quickly, use 2 or 3 pans. Two should be the same size, 6 inches, and the third the same or larger. Heat over medium to medium-high heat. Add about 1/2 teaspoon oil to each. Crepes can be cooked without adding additional oil to the pan each time, but they are more lacy if you do. For easy pouring, transfer crepe mixture to a quart measure. Drops of water will dance on a properly heated pan. Pour about 2 tablespoons batter in hot pan. Rotate pan quickly and empty any batter not needed to coat bottom of pan back into the container. Pour batter into second pan in a like manner. When first crepe shows browning at the edges, transfer into third pan for cooking the second side. Add oil and batter to first pan as before. Remove crepe from third pan, put crepe from second pan into the third pan. Repeat until all batter is used.
To store crepes, cool at room temperature. Stack without anything between them. Store in stacks of 8, 10, or 12. Wrap in plastic or foil. They keep five days in the refrigerator. Freeze for longer storage. Reheat when needed in a 375°F oven or on warming tray until soft. Makes 18 to 20 six-inch crepes.
Serve with choice of toppings: canned strawberry or blueberry pie filling and whipped cream; canned chicken a la king; or seafood newburgh.
The centerpiece of Christmas morning brunch