Dear Lynn: I know fish is good for me and my family, but I need some new recipes. Please share your best. — Bill, from Jerome
Send your recipes and requests to The Recipe Exchange at email@example.com.
Charlotte, from Quincy, makes her chocolate party crepes for special occasions or when she’s in the mood for a rich and delicious dessert. Brian, from Archbold, sent in his recipe for Galliano crepes. Wendy, from Battle Creek, says her Black Forest crepes are scrumptious.
Chocolate party crepes
1 cup semi-sweet chocolate chips
3 tablespoons butter
1 cup flour
1 cup confectioners’ sugar
1/2 cup milk
1/2 cup water
1 tablespoon vanilla
1 teaspoon salt
3 8-ounce packages cream cheese, softened
3/4 cup confectioner’s sugar
1/2 cup milk
2 tablespoons grated orange rind
Crepes: Melt chocolate chips and butter in a pan over hot water. Pour into a blender container along with flour, confectioners’ sugar, eggs, milk, water, vanilla and salt. Blend until smooth. Brush a crepe pan or skillet with melted butter. When sizzling, pour 3 tablespoons of batter into the pan. Turn and tip pan immediately to coat bottom. Cook until crepe begins to dry, turn and cook a few more seconds. Remove from pan. Repeat with remaining batter. Spread 2 tablespoons of filling over each crepe. Roll up jelly-roll style. Place on a serving platter and dust with confectioners’ sugar.
Filling: Combine cream cheese, confectioners’ sugar, milk and orange rind in a large bowl. Beat until creamy and smooth. Makes 30 crepes.
1 1/2 cups milk
1 cup cold water
6 egg yolks
2 teaspoons sugar
1/3 cup Galliano liqueur
3 cups sifted flour
2/3 cup butter, melted
2 12-ounce jars apricot preserves
1/2 cup Galliano liqueur
Juice of 2 limes
Crepes: Place milk, cold water, egg yolks, sugar, Galliano liqueur, flour and butter in a blender or food processor. Process until smooth. Let batter rest for 2 hours. Lightly grease a small, shallow skillet. Heat over medium-high temperature. Pour 1/4 cup of batter into pan. Tilt to coat bottom in a thin layer. Cook for 1 minute, flip and cook the second side for 30 seconds. Slide crepes onto a plate. Cover with aluminum foil and leave at room temperature.
Sauce: Combine preserves, Galliano and lime juice in a large skillet. Simmer gently. Place 1 crepe at a time to sauce. Gently fold into quarters and place on a serving plate. Repeat with remaining crepes. Makes about 24 crepes.
Black Forest crepes
1 cup flour
2 tablespoons cocoa powder
2 tablespoons sugar
1 1/4 cups buttermilk
3 tablespoons melted butter
1 21-ounce can cherry pie filling
In a small mixer bowl, beat eggs until fluffy. In a separate bowl, combine flour, cocoa and sugar. Add to eggs alternately with buttermilk. Beat until smooth. Beat in melted butter. Chill batter for 1 hour. Heat a small skillet and brush lightly with melted butter. Pour 2 tablespoons of batter into pan, rotating to cover bottom. Cook for 1 minute, turn and cook the other side. Stack crepes, with waxed paper in between. Place 2 tablespoons of pie filling in the center of each crepe. Place in a shallow pan and heat at 225 degrees for 15 minutes. Drizzle with chocolate sauce if desired.
• LYNN ECKERLE is author of the weekly food column The Recipe Exchange along with a weekly blog, Lynn’s Musings From a Deep Well at lseckerle.wordpress.com. She has published the cookbooks “Farmhouse Cooking” and “Country Cooking." She lives in Southern Michigan, loves country cooking, small-town living and taking the back roads. Send recipes and requests to The Recipe Exchange at firstname.lastname@example.org.