|The Complete Book of Mexican Cooking|
|by Elisabeth Lambert Ortiz|
"Beginning with the Corn Kitchen, the author takes up tortillas and follows through to tacos, tostadas and fillings for quesadillas.
Results 1 - 10 of 495 for crepe
In a blender ... Do not turn crepe over until it ... parchment paper separating each crepe until ready to fill. Lightly oil pan before cooking each crepe.
Stir egg yolks, ... Fill the fresh crepes with vanilla cream ... roll them and cut them into slices of approximately 2 cm. Decorate with vanilla cream.
Crepes: Slightly melt ... cream cheese until fluffy, add pumpkin and beat on high speed until mixture is smooth. Add powdered sugar and mix until smooth.
Melt 2 tablespoons ... 1 min. Turn crepe over, cook until ... for 20 minutes. uncover, top with remaining cheese. Bake until cheese is golden, 10 minutes.
Combine above ingredients and prepare with crepe maker. Makes approximately ... filing in crepe and top with your favorite fresh fruit. I prefer strawberries.
Prepare crepes. Cook bananas ... over high heat until soft 2 minutes. Divide filling among 4 crepes and roll up. Serve with chocolate sauce and ice cream.
Mix the dry ... minutes. Spread each crepe with cream cheese ... 20 minutes in a 350 degree oven. Remove, flame with hot Glayva mask with sauce and serve.
Beat together crepe ingredients. Cover and ... tender in large pan. Add remaining ingredients. Place filling in center of crepe and roll into crepe shape.
Combine all ingredients ... shells. Yield 16-18 crepes. Prepare pudding ... evenly on crepes and pocket fold. Serve with whipped cream and powdered sugar.
Mix butter, cheese, ... whites; spread 2 tablespoons on each crepe. Roll. Chill several hours. Cut into 5 to 6 bites. Bake at 425 degrees for 5 minutes.
top of page