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Thread: Flat Crispers or Elephant Ears or ?

  1. #1
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    Question Flat Crispers or Elephant Ears or ?

    Our wonderful bakery just across the river makes wonderful treats that I called "elephant ears" in different states and have heard them called "flat crispers" here. Anyway they are sort of like pie crust, flat about 8 inches diameter, with sugar and cinnamon and pecan rolled inside and delicious. Anyone out there have a recipe for these?

  2. #2
    Super Member emt2004's Avatar
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    No,but I wish did,sounds heavenly......Michele

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    I love these; will be waiting for the receipe.

    The only way I'll drop 10 pounds is to go shopping in England. - Maxine-

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    I looked up elephant ear receipe on google and most of them were fried. I thought what I had liked at the bakeries were pastries that were rolled thin, buttered, folded, rolled again, and again, many, many times and finally baked very sweet, sprinked with cinnamon and sugar. What were the ones like that you like to eat? I remember these being about the size of a dessert plate 6-8 inches and oh, so flakey and light and crispy.

    The only way I'll drop 10 pounds is to go shopping in England. - Maxine-

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    Sounds kind of like Beaver Tails we have up here in Canada but they are served flat not rolled.

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    Moderator Up North's Avatar
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    We have what is called elephant ears when we make them we use bread dough rolled thin and deep fried sprinkle with cinnamon sugar.

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    Super Member thimblebug6000's Avatar
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    These puff pastry ones would just melt in your mouth! http://www.puffpastry.com/recipe/24025/elephant-ears

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    Power Poster QuiltE's Avatar
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    Quote Originally Posted by Tartan View Post
    Sounds kind of like Beaver Tails we have up here in Canada but they are served flat not rolled.
    Exactly what I was thinking ............. And we mustn't forget the fame they received when President Obama visited The Byward Market in Ottawa and stopped to eat them!!!
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  9. #9
    Super Member SewExtremeSeams's Avatar
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    Sorry, I don't think puff pastry would taste anything like elephant ears. I am planning to try this one. You bake them and they look more like what you are talking about and I am thinking would be a good baking project this weekend. YUM!

    http://allrecipes.com/recipe/elephant-ears/

    Linda

    Amazing Grace, how sweet the sound, that saved a wretch like me. I once was lost but now am found, was blind, but now I see.
    [John Newton (1725-1807)]

    http://sewextremeseams.blogspot.com/

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    Senior Member Jennie and Me's Avatar
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    Try these.

    Crispies
    1 c. butter or marg.(room temp)
    1 c sour cream(8 oz. container)
    1 t. vanilla
    1/2 t. salt
    1 env. dry yeast dissolved in 1/4 c. warm water
    4 c. flour
    Mix all ingredients. Refrigerate dough at least 3 hours.
    Working with half of dough; roll out dough in sugar and cinnamon covered surface until thin(3/4 inch or less. Sprinkle with cinnamon/sugar mixture and roll into log. Cut into 3/4 inch slices. Roll each slice(sprinkling with cinnamon/sugar as you go) thin. Place on cookie sheet and bake at 350 degrees for 10 minutes.


    YUMMMMMMM! Haven't made these for a while...they are too good to leave alone. They are pretty much like the "Elephant Ears" that you buy only better because they are fresh out of the oven. Enjoy!

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    Quote Originally Posted by TanyaL View Post
    I looked up elephant ear receipe on google and most of them were fried. I thought what I had liked at the bakeries were pastries that were rolled thin, buttered, folded, rolled again, and again, many, many times and finally baked very sweet, sprinked with cinnamon and sugar. What were the ones like that you like to eat? I remember these being about the size of a dessert plate 6-8 inches and oh, so flakey and light and crispy.
    Yes, these are very similar and not fried. Also pecans are in the filling. I will try the baked recipe and let you all know how it turns out.

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    We used to make our elephant ears out of leftover pie crust dough. My mother always made sure there was a lot of dough left over after a day of making pies. We used hickory nuts in the dough. The crust was rolled out thin, brushed with melted butter, and sprinkled with cinnamon and sugar. The little scraps of dough were rolled and made into cinnamon sticks. They were baked at 350 degrees for about 10 min. The nuts were put into the dough because they would usually fall off the pastries. After getting married, DH and I continued this tradition that his family also did. And now it is a real treat making these for our grandkids.

  13. #13
    Super Member Pollytink's Avatar
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    Quote Originally Posted by NanaCsews2 View Post
    We used to make our elephant ears out of leftover pie crust dough. My mother always made sure there was a lot of dough left over after a day of making pies.
    I'm almost 80 and that's what my mom used to do.....she'd just put cinnamon and sugar on them tho....adding nuts sound delicious, altho they were pretty good as is!

  14. #14
    Super Member tesspug's Avatar
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    What I know as Elephant Ears are actually large Plamiers. Puff pastry is used rather than pie crust. This recipe calls for store bought pastry to make it simple. If you make your own you'll be rolling dough all day. http://www.simplyrecipes.com/recipes...elephant_ears/

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    Junior Member DianaSwi's Avatar
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    Elephant ears-

    I have heard of people taking frozen bread dough and cutting it thawed into sections rolling it out and deep frying it and adding their topings..OR corn burrito wraps and deep frying them,,they get nice and crispy..adding cinn and sugar..
    Diana

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    Quote Originally Posted by Up North View Post
    We have what is called elephant ears when we make them we use bread dough rolled thin and deep fried sprinkle with cinnamon sugar.
    I buy frozen bread dough, slice it flatten it, and fry as above.........I also buy those cylinders of dinner rolls, cut them into fours, roll into a ball,deep fry, powder sugar, cinnamon, or frosting and you have donut holes.........quick and easy for a sweet tooth moment

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    Make regular cinnamon rolls and then use cinnamon sugar on your counter or cutting board and roll them flat in the cinnamon sugar mixture. Put them on a oiled cookie sheet and bake. YUMMY!

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    Super Member Donna P's Avatar
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    I just make my own...I use 6-8" soft taco shells and deep fry them in about 2" of good oil take them out drain on paper towels while they are still hot sprinkle with sugar and cinnamon mix. The smaller shells after i sprinkle them I right away while they are still warm place them in cupcake pans til they cool then fill with ice cream...yummmm...or after they are sprinkles with the sugar mix I put hot cooked apples on the shells and roll them up great for deserts or snacks.....with them ideas are endless.
    Life is short, enjoy every second.

  19. #19
    Senior Member Dakota Rose's Avatar
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    It has been years since I have made these but the dough was not pie dough or puff pastry. Don't even know if I still have the recipe. After rolling the dough flat and sprinkling cinnamon and sugar on it you roll it jelly roll style and then cut in slices of about 1/2 to 3/4 in. Take each slice and roll the rolling pin over it until thin. Let it rise and then do this again sprinkling more sugar and cinn. before flattening again. These were baked and when done (while hot) sprinkle with more cinn. and sugar. Since they were rather flaky texture I don't think it was bread dough. My mother always had left over pie crust that she cut in strips, made one or two twists in the strip, sprinkled with cinn. & sugar and baked until lightly brown. Always looked forward to those since we didn't have to wait for dessert to have those. Got the right out of the oven!! Think my recipe came from the Southern Living magazine maybe back in the 70's.

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    how about angel wings!!!

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    Here is my recipe for Crispies
    1 package yeast
    1/4 cup warm water
    4 cups flour
    1 cup melted shortening (butter,oleo or crisco)
    1 cup sour milk
    2 eggs, slightly beaten
    1 teaspoon salt
    1 teaspoon vanilla

    SUGAR MIXTURE - 2 cups sugar and 1 tablespoon cinnamon
    Put yeast in water, add rest of ingredients. Cover and put in the refrigerator for 2 hour to 2 days. Divide in half. Sprinkle 1/4 of the sugar mixture on pastry cloth. Roll out dough as for cinnamon rolls. Put 1/4 of sugar mixture on dough. Roll up and slice in 1" slices. Toll flat and bake at 400 degrees for 15 minutes.
    Last edited by Iwantasew; 02-10-2013 at 08:08 PM.

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    Quote Originally Posted by lclang View Post
    Make regular cinnamon rolls and then use cinnamon sugar on your counter or cutting board and roll them flat in the cinnamon sugar mixture. Put them on a oiled cookie sheet and bake. YUMMY!
    Yes when I baked at the local supermarket this is how we made them. Called them cinnamon crispies

    Judy in Phz, AZ

  23. #23
    Dee
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    The way we make them in our family-we call them crisp's.

    Make crust like for pie crust. then put sugar, sprinkle cinnamon and fine chopped nuts to fill crust. Crust is about 4" round or square. You can roll it or leave them flat. Bake in oven about 6 minutes at 350. Or until lite tan. We love them.
    Last edited by Dee; 02-10-2013 at 09:03 PM.

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    Thanks for all the great ideas and recipes: Plamiers, Beaver Tails, Crispies, baked with yeast, using purchased bread dough, corn burritos, taco shells, pie crust - seems these treats are enjoyed by many of you. I will try some of these recipes and have a dear friend help me taste test. Always good to have a second opinion.
    Forgot to ask if any of these have cholesterol or calories - probably not

  25. #25
    Super Member SewExtremeSeams's Avatar
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    Quote Originally Posted by LenaBeena View Post
    Thanks for all the great ideas and recipes: Plamiers, Beaver Tails, Crispies, baked with yeast, using purchased bread dough, corn burritos, taco shells, pie crust - seems these treats are enjoyed by many of you. I will try some of these recipes and have a dear friend help me taste test. Always good to have a second opinion.
    Forgot to ask if any of these have cholesterol or calories - probably not
    Oh, I don't think so, if they came from the Quilting Board members

    Linda

    Amazing Grace, how sweet the sound, that saved a wretch like me. I once was lost but now am found, was blind, but now I see.
    [John Newton (1725-1807)]

    http://sewextremeseams.blogspot.com/

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