Fast and festive crepes

With plenty to do over the holidays, making crepes might seem like a chore. But once you get the hang of it, you can whip up a batch in no time.

The very first crepe is almost guaranteed to not be perfect -- this is the one you eat while making the rest of the batch -- until you get your technique just right.

Once you do, you’ll never find yourself without a stack tucked away in the freezer -- they freeze beautifully -- to turn into a last-minute supper or dessert.

Crepes are versatile and a starting point for a variety of savory and sweet fillings. You can fill them with cooked chicken, seafood or vegetables and serve as a main dish. Or fill and slice them and serve as an appetizer.

For dessert, fill crepes with ice cream and give them a good drizzle of fruit sauce or chocolate.

Baked egg crepe cups

Preparation time: 20 minutes
Total time: 40 minutes
Serves: 4

Note: Premade crepes are available in the produce section of some grocery stores.

Ingredients:
Olive oil or softened butter for brushing cups
4 cooked crepes (6 or 7 inches in diameter; recipe below)
1/2 cup sliced mushrooms
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried
3 green onions (including green tops), finely chopped
4 large eggs
Salt and freshly ground pepper to taste
1/4 cup half-and-half, divided
1/4 cup shredded Gruyere, Parmesan or Swiss cheese, divided

Preheat the oven to 325 degrees. Brush 4 muffin pans or custard cups with oil and line each with a crepe by placing it in the cup, pressing lightly against the bottom and pleating the crepe edges on the sides of the cup. Set aside.

In a small bowl, mix the mushrooms, tarragon and green onions. Spoon 1/4 of this mixture into each crepe. Break 1 egg into each crepe, sprinkle with salt and pepper and spoon 1 tablespoon half-and-half over each.

Top each crepe with 1 tablespoon cheese.

Bake for 12-15 minutes or until the yolks are set but still runny inside--or to desired doneness.

Remove from oven and let cool 2 to 3 minutes, then remove from the pan and serve.

Crepes:
Stir 2 large eggs, 1 cup milk, 1 cup all-purpose flour, 1/4 cup water, 1/4 teaspoon salt and 2 tablespoons melted butter in a blender or food processor for about 30 seconds. Refrigerate crepe batter at least 1 hour or overnight before use.

Stir before using. To make the crepes you will need a 6- or 7-inch nonstick skillet. Melt about 1/2 teaspoon butter in the skillet over medium heat. Ladle 1/4 cup batter into the pan, swirling so the batter coats the bottom of the pan in an even layer.

Cook about 30 seconds to 1 minute or until lightly browned, turn and cook the other side about 15 to 20 seconds. Remove and repeat with remaining batter, adding more butter to the pan as needed. This makes about 10 crepes depending on the size.

-- Adapted from “Crepes” by Lou Seibert Pappas, published by Chronicle Books. Tested by Susan M. Selasky for the Free Press Test Kitchen.

Nutrition information:
252 calories (55 percent from fat ), 15 grams fat (6 grams sat. fat ), 13 grams carbohydrates, 14 grams protein, 139 mg sodium, 306 mg cholesterol, 0 grams fiber.