Crites Family Stuff

Ingredients for 20 servings

• 3 eggs
• 1 cup milk
• 1 cup flour
• Pinch of salt

Filling:

• 1 quart bottled peaches, reserve juice from jar (about 2 cups)
• .5 cup sugar
• 2.5 tbsp cornstarch
• .25 cinnamon

Steps

1. Beat the eggs, milk, flour and salt together until smooth. For each crepe, lightly butter an 8 inch skillet. Heat over medium heat. When butter is bubbly, pour a scant 1/4 cup batter into the skillet. Immediately rotate pan until batter covers the bottom. Cook until golden. Turn and brown the other side. Repeat process until batter is gone.
2. Peach Filling: Drain and reserve juice from the peaches. Cut peaches into bite-sized pieces. Mix sugar, with cornstarch and cinnamon. Stir in reserved juice. Cook until bubbly. Add peaches and warm. Serve with crepes.

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Description

I used to make these a lot, and then kind of got out of the habit. They are real tasty. I got this recipe when we lived in Billings, Montana many years ago.

Ingredients for 60 servings

• 2 medium potatoes
• 1 pint boiled milk
• 2 tsp salt
• .75 cup sugar
• 2 eggs well beaten
• 1 pkg yeast
• .5 cup shortening
• Flour enough to mold
• Oil for frying doughnuts

Steps

1. Boil and mash potatoes, stir into boiled milk. Add salt and sugar. Set aside until luke warm. Add eggs and yeast which has been dissolved in warm water. Let rise until foamy, add shortening and flour. Let rise until double in bulk or about 4 hours. Roll 1/2 inch thick. Cut with a doughnut cutter and let rise again. Heat oil to 365F. When doughnuts have risen, put raised side down into hot oil and deep fry 2 to 3 minutes, turning midway through cooking.

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Description

This has become a family favorite, especially when served with the apple syrup.

Ingredients for 20 servings

• 3 eggs
• 3 cups buttermilk
• 6 tbsp salad oil
• 3 cups flour
• 3 tbsp sugar
• 3 tsp baking powder
• 1.5 tsp baking soda
• 1.5 tsp salt
• 1.5 tsp cinnamon
• 2.25 cups grated apple

Syrup:

• 1 cup sugar
• 2 tbsp cornstarch
• .25 tsp cinnamon
• .25 tsp nutmeg
• 2 cups apple cider
• 2 tbsp lemon juice
• .25 cup butter

Steps

1. Beat the eggs, add the rest of the ingredients except the apples and mix until blended. Stir in grated apple. Cook on hot griddle until done and serve immediately.
2. Make syrup by combining dry ingredients together in a saucepan. Stir in liquids. Boil one minute and then add butter. Make syrup and keep warm while making pancakes.

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Ingredients for 6 servings

• 2 cups Bisquick
• 1 egg
• .5 cup oil
• 1.33 cups club soda

Steps

1. Put all ingredients into a mixing bowl and mix together until there are no large lumps. Bake in a waffle iron. Make only as many waffles as you will use or cook them and freeze for later use. The batter does not keep well. It must be used right away.

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Ingredients for 4 servings

• .5 cup flour
• 1.5 cup milk
• 1 tbsp sugar
• .5 tsp vanilla
• .25 tsp salt
• 6 eggs
• Butter
• Bread

Steps

1. Beat flour, milk, sugar, vanilla, salt, and eggs with hand beater until smooth. Dip bread into mixture and cook on the buttered griddle.

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Ingredients for 6 servings

• 2 eggs
• 2 cups flour
• .5 cup vegetable oil
• 1.75 cup milk
• 1 tbsp sugar
• 4 tsp baking powder
• .25 tsp salt

Steps

1. Heat waffle iron. Beat eggs with a blender in a medium bowl until fluffy. Beat in remaining ingredients just until smooth. Pour onto hot griddle.

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Ingredients for 4 servings

• 1 egg
• 1 cup four
• .75 cup milk
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 3 tsp baking powder
• .25 tsp salt
• Margarine or butter

Steps

1. Beat eggs with a hand beater in a medium bowl until fluffy. Beat in remaining ingredients except butter, just until smooth. For thinner pancakes, stir in additional 1-2 tbsp milk. Heat griddle or skillet over medium heat or to 375F. Grease griddle with butter.
2. We usually double or triple this recipe. I also like to add blueberries.

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Ingredients for 8 servings

• 1.5 cups dark brown sugar, packed
• .75 cup butter
• 2 tbsp light corn syrup
• 4 cups tart apples, peeled and sliced
• Cinnamon/flour
• 4 eggs
• 1 cup milk
• 2 tsp vanilla
• Dash of salt
• 1 loaf, day-old French bread, sliced into 1 inch thick pieces

Steps

1. In a bowl, measure brown sugar, butter, and corn syrup. Microwave, uncovered 3 minutes, stirring twice. Blend to thicken. Pour into ungreased 9x13 baking pan. Spread apples over mixture and sprinkle lightly with flour and cinnamon. Beat eggs, milk, vanilla and salt. Dip bread slices in egg mixture until well soaked. Place slices close together over apples. Pour remaining egg mixture over bread. Cover and refrigerate overnight. Remove from refrigerator about 30 minutes before baking. Bake at 350F, uncovered for 35-40 minutes until golden brown and until apples are soft.

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Description

Alyson Farmer: Marilyn found this recipe for the crepe booth that the family did for the 4th of July. I prefer it to the recipe that I brought home from my mission to France. I love that I can double and even triple the recipe. We have crepes every Thursday morning. The boys get them if they sing the hymns in church on Sunday. It seems to motivate them. All 5 boys like this recipe which makes it a winner!
Jill Prince: After visiting Europe and tasting crepes, part of the John Farmer family decided to put a little booth together for the Centerville City's Fourth of July celebration. After haggling over names such as Holy Crepe, What the Crepe?, Full of Crepe, the family finally decided on the Crepe Shack (Marilyn wouldn't have it any other way). We learned a lot, enjoyed a few stressful moments, but all in all it turned out to be a success.

Ingredients for 20 servings

• 2 eggs
• 1 cup milk
• .25 cup water
• 2 tsp vanilla
• 1 cup flour
• 2 tbsp sugar
• 2 tbsp melted butter

Steps

1. Place all the ingredients in a blender and bend until smooth. If you don't have a blender, whisk the eggs, milk, water, and vanilla together in a bowl until smooth (I use a hand mixer). Add the flour and sugar and whisk to combine. Whisk in butter. (I melt the butter in my crepe pan and then pour it into the batter.) Cover with plastic wrap and place in the refrigerator for at least an hour to allow all the air bubbles to settle. (I've not always done this.)
2. Heat a small crepes pan (or nonstick skillet) over medium high heat. Add a small amount of batter to the pan-swirl the pan so that the batter evenly and thinly coats the bottom. Cook for about 30 seconds, until lightly browned and flip. I use a spatula to pull up the sides and then use my fingers to flip it. Cook for another 10-15 seconds and remove to plate.
3. Continue cooking the rest of the batter, adding additional butter every third crepe or so. You can place the crepes on a sheet tray and keep warm in a 225F oven until ready to serve.
4. To serve: Spread each crepe with your desired toppings: Nutella, jam, butter, sugar, powdered sugar, lemon, banana, etc. Fold in half, then into fourths like a napkin or roll it up like a pencil.

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Ingredients for 40 servings

• 4 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 cups sugar
• 1 tsp salt
• 3 cups raspberries
• 4 eggs, lightly beaten
• 2 cups sour cream
• 1 cup oil
• 1 tsp vanilla

Steps

1. Mix together the flour, baking powder, soda, sugar, and salt. Toss the raspberries with some of the the dry mixture and set aside. You don't want to over mix or break up the berries.
2. Mix the eggs, sour cream, oil, and vanilla. Add to the dry mixture. Fold in the berries. Bake at 350F for 20-25 minutes.

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