ake the marshmallows while the crepe batter rests! Begin by combining
n melted butter.
Allow crepe batter to stand for an
atter should be a very light cream, just thick enough to
an.
Check bottom of crepe to see if it has
he bottom side of the crepe if light brown. cook only one
br>In an 8-inch crepe pan or nonstick skillet, melt
rated Swiss cheese; scramble to light and fluffy (do not over
br>To assemble, place one crepe on a dinner plate and
he center of your favorite crepe recipe and fold over.
Place
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.
Preheat oven-top and skillet to medium heat.
Combine crepe batter ingredients in a medium sized bowl, beat together until smooth, and set aside.
In a small sauce pot, add water and blueberries, cook until it becomes a syrup.
Pour, 1/2 cup of crepe batter on the skillet and distribute in a circular motion.
Allow crepe to cook for 30 seconds to 1 min on each side, until golden brown.
Add the filling, and fold in the sides of the crepe into the center (Top with whipped cream and syrup if desired).
ot too thick.
Chantilly Crepe Filling:
Mix pudding and
Melt butter in pan and cook the leek till softened. Add the flour and stir inches.
Add milk or cream, then gradually add white wine or fish stock. Stirr continously. Use a little less or more milk/wine/stock according to your preferred consistency.
Stir in cheese and parsley and season with salt and pepper.
Add prawns and fish.
Spoon filling over crepe, add a sprig of parsley garnish, and dribble some of the sauce over the side!
ize.
Meanwhile combine light brown sugar, cinnamon and corn
ny yolk mixed into the recipe). Spread and press firmly into
- 10 minutes more.
Crepe.
With a wire whisk
irections for sauce:
This recipe makes enough sauce for about
our own favorites into the recipe. Black olives, pimentos, etc
ixer beat the eggs until light and creamy, about 1 minute
he broth, stirring constantly. Add light cream, pepper and salt.