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Ratatouille
Crepes
INGREDIENTS:
Eggplant, sliced and sprinkled with salt to prevent browning
1 can peeled Plum Tomatoes, rough cut up (about 1 Cup or
more)
Corn Kernels
Zucchini Squash (yellow), sliced
Zucchini, (green), sliced
Onion, halved
Sweet Peppers
Limes & Vegetable Oil to marinate & baste
fresh Parsley, diced
Handful Spinach, fine diced
splash Wine
Salt & Pepper

DIRECTIONS:
(the following is for grilling, for other baking processes, see
NOTES)
Make Crepe Batter first as you need to refrigerate that for
at least 2 hours.

Thickly slice Eggplant & Zucchini, put them in a zip lock bag
with Sweet Peppers. Add a bit of Vegetable Oil, Salt and
Pepper with Lime Juice and marinade in frig for about an
hour before grilling.

Prepare Corn on the Cob for grilling. (remove husk and silk,
soak in water for a good hour putting a bowl with something
heavy in it to hold the corn down in water). Brush with
melted Butter and wrap in tin foil. Grill for about 15 minutes
indirectly (not over coals, but off to the side of the coals)
turning over frequently. Have oven mitts handy, open foil
and check to see if they are done. Don't let them burn.
NOTE:
To bake Eggplant, halved Onion (or thick cut Onion
slices) & Zucchini, place on baking sheet lined with
parchment paper. Drizzle Vegetable Oil over all, sprinkle
Salt & Pepper. Bake a few minutes, turn over. You want
to get them slightly soft. Squeeze some Lime juice over.

Sauté the Sweet Peppers in a bit of Oil with pinch of Salt
and Pepper. After a minute or so, when it is slightly
charred, add some water and simmer till soft. Cool and
cut up.

Broil larger Peppers for a few minutes, turning them over
and keeping an eye on them. When they are lightly
charred, remove and put in ziplock bag and close. This
steams them. Then peel off skin, discard. Chop up the
Peppers.

CORN: You can boil ears of Corn, or defrost in microwave
a handful of frozen Corn Kernels. If boiling, cool and
remove a small handful of Kernels with a knife.

SPINACH: If you buy fresh Spinach, remove stems. You
can then sauté quickly in a notch of butter, OR boil for a
few minutes, drain and pat dry. You can also buy frozen
chopped Spinach and defrost in the microwave.

Take peeled Plum Tomatoes and rough cut them, put in
baking pan and add diced Parsley, roasted Onion and
defrosted or sautéed/boiled Spinach. Drizzle some
Vegetable Oil over, sprinkle Salt & Pepper and a bit of
Lime juice, then bake till heated through and hot.
Take the can of Plum Tomatoes and coarsly dice them,
putting them in a disposable pie tin.
Add the Spinach and halved Onion, top with diced Parsley
and drizzle some Vegetable Oil, Salt, Pepper and Lime juice.
Put this directly on the grill, stirring every now and then.
They will bubble up and slightly boil. They develop a nice
smoky flavor.





















Grill the other Vegetables, basting with their marinade,
turning frequently so as not to burn.
Plate all, dice up and get ready to make the crepes.
























You can make the crepes right away, or refrigerate the
Veggies and heat up in a pan with a dash of Vegetable Oil.
You can also makes the Crepes, and bake in a buttered
pan to make them crispy, and then top with Hollandaise.
Assemble the Crepes, top with shredded strong White
Cheese and serve.
CREPE BATTER:
INGREDIENTS
1 Cup All-purpose Flour
1 pinch Salt
3 Eggs
1 1/2 Cups Milk
1/2 Cup melted Butter

DIRECTIONS:
Sift Flour and Salt together into a large mixing bowl.
Add Eggs; mix thoroughly (mixture will form a thick paste). Add Milk
gradually, beating until smooth. Batter will have the consistency of heavy
Cream. Cover bowl; refrigerate for 2 hours.
NOTE: I suggest you use WHOLE Milk. If you are using salted Butter, omit
the salt from the recipe.

















Season your Crepe pan with a dab of Vegetable Oil over high flame,
Brush around, use paper towel to wipe clean, NEVER wash the pan. You
can clean it again next time by wiping clean with paper towel after heating
up on flame. The first Crepe may stick, so put just a dab of melted Butter
on pan to prevent this.
If this is your first time making Crepes, make a double batter, so you can
get the feel for making Crepes.






















Take Wax Paper and make large squares. As you are making the
Crepes, when they are done, put on wax paper and cover with another
sheet. Repeat. When pouring the batter, make sure your pan is HOT.
Pour just a bit, and swirl pan around so batter coats all around the pan.
(As you can see, SOMEBODY fried scrambled eggs in my pan and used
a METAL <gasp> spatula to mix, He has been informed since to NEVER
touch the pan, don't look at it, etc) So use care and use a plastic spatula.
Once the Crepe starts to bubble, flip it over so it cooks a bit on the other
side.























You want both sides to be slightly golden brown.
You can store for one day in frig, but generally speaking, use when you
make them.