Make one recipe of Recipe #364355 (crepes).
Chop the mushroom stems
For crepes: Combine ngredients in blender or
Procedure for Chocolate Crepes:
Whisk together egg, sugar
For crepes, combine the whole eggs, milk,
Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper
For crepes;.
Whisk dry ingredients together.
In a bowl toss together the mangos, lemon juice, sugar and rum. Set aside.
Blend all ingredients for crepes until smooth. Cover with plastic wrap and let stand 1 hour. Make 12 crepes in a 6-7 inch crepe pan.
To serve: Fold crepes in quarters and put on a baking sheet. Brush tops with the melted butter and bake in 400' preheated oven for 10 minutes or until browned and slightly crispy.
Stuff each crepe with about 1/4 cup mango mixture, transfer to a platter and dust with powdered sugar.
For Crepes:
In bowl, combine all
To make crepes, follow the instructions on pancake
ombine all ingredients (except for cooking oil) for crepes in a bowl and
For crepes, blend all ingredients until smooth.<
FOR CREPES: Sift flour into med bowl &
For crepes: Combine dry ingredients (flour, sugar,
Place strawberry halves, apple juice, maple syrup and vanilla in blender or food processor.
Cover and blend until smooth.
Cover and refrigerate.
Prepare crepes.
Spread 2 T.
cheese over each crepe.
Sprinkle 1 T.
chopped strawberries over cheese.
Fold each crepe in half, then into thirds to form a triangle.
Spoon strawberry sauce over crepes.
Sprinkle with powdered sugar if desired.
MIx dry ingredients for the crepes.
Melt the butter, and
preheated 375\u00b0F oven for 15 minutes or until hot
BEAT sweetened condensed milk and water in large bowl with electric mixer. Beat in pudding mix and cocoa powder. Fold in whipped cream. Cover and chill 15 minutes.
PIPE or spoon a generous 1/3 cup filling into center of each crepe. Roll up each crepe. Place on serving plate. Sprinkle with powdered sugar.
SPOON fruit over crepes. Garnish with white chocolate curls, if desired.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all