by Ernest Reynoso-Gala
Mix in a bowl with a wire whisk then strain: 1/4 cup melted magnolia gold butter salted, 2 cups fresh milk, 1 cup all-purpose flour, 4 whole eggs (1 cup eggs).
Note: For dessert crepes, add 1/4 cup granulated sugar for flavor and to make it brown.
Heat a six- to eight-inch non-stick pan over medium heat. Brush lightly with oil.
Pour 1/3 cup of crepe mixture on pan. Swirl pan and cook until it leaves the sides of the pan. Slide cooked crepe on 8×8 wax paper. Repeat until you have 12 crepes. May be kept in the ref covered with foil for three days or one month in the freezer without the filling.
Cream or custard filling
Put in a Pyrex bowl, mix, then put bowl on top of pan with 2 inches high of boiling water and cook until creamy 1/4 cup all-purpose flour, 1/4 cup softened butter, 2 eggs, 1/4 cup granulated (white) sugar, 2 cups fresh milk. Optional: For chocolate custard, add 1/2 cup choco chips before cooking.
Put 1/4 cup custard filling on 1/3 of crepe. Top with thin slices of your favorite fruit (mangoes, fruit cocktail, etc.)
Fold top, then roll tightly.
Put in a 10- or 12-inch skillet, 1/4 cup each of butter and granulated sugar over medium heat until sugar is caramel colored. Remove from heat and pour about 1/4 cup rum or brandy. Return immediately to gas stove and tilt pan to ignite (avert your face). When flame dies down, add 2 cups of your favorite juice (mango or orange) Cook until sugar is completely dissolved. Pour on crepes. Note: Or put 1/4 cup butter and 1-160 grams best fruits (mango or any jam of your choice) with 2 cups fresh milk. Stir until simmering. Omit rum or brandy.
For savory filling
Omit the 1/4 cup sugar. Add 1 cup cooked and chopped chicken or tuna or shrimps or corn beef, or chopped ham or cooked mixed vegetables and 1/2 tsp. fine salt, 1/4 tsp. pepper. Serve warm as is or top with your favorite store- bought spaghetti sauce or 1-290 grams can cream of mushroom soup mixed with 1 cup milk. Stir until boiling.