nd the size of your crepes.
Cut the butter into
Prepare crepes (recipe follows)
Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper
50*F.
Lay the crepes seam side down, just touching
hile preparing the rice and crepes.
Saute the chicken with
Inside each crepe, put reasonable amount of both cream cheese and sour cream.
Roll each crepe into a tubular shape.
In a chafing dish, melt butter over medium heat.
Mix in strawberries and sugar until sauce thickens.
Add strawberry liqueur.
Cook until sauce continues to thicken, then flambe with brandy and mix gently.
Spoon strawberry mixture over crepes.
Serve.
Suggested Wine: Moet and Chandon White Star.
Crepes:
Beat the eggs and
Saute onions in butter until brown; add broth and pepper. Cover and simmer for 30 minutes.
Put in soup bowls; top with toasted French bread and cheese.
Bake until cheese melts.
gg.
Set aside.
CREPES-----------------.
Method: Sift flour and
Crepes:
Mix together the flour
Crepes -- I won't go through the whole recipe here, but you can
hipped cream.
Fill cooked crepes, roll into cylinders, and
nutmeg and pepper.
Arrange crepes (recipe follows) on a work surface
Mix the batter well by a whisk or blender, then let it rest 2 hours before use.
Make crepes in a crepe pan or skillet the size you like.
I make 6-inch crepes for this fruit recipe.
Combine all together in a saucepan; heat thoroughly.
Fill each crepe with a heaping 1/3 cupful.
Fold 2 sides over filling. Place crepes in buttered baking dish.
Bake in a 325\u00b0 oven for 10 to 15 minutes.
Make one recipe of Recipe #364355 (crepes).
Chop the mushroom stems
If using cornmeal in this recipe, whirl in a clean, dry
inute.
Repeat until all crepes are done.
Keep warm
separate little piles for easy access during cooking.
Heat
empeh is marinating, prepare the crepes: Whisk the crepe ingredients together