|Restaurant Reality A Manager's Guide|
|by Michael M. Lefever|
This guide examines the industry from multiple perspectives, including those of owner, regional vice-president, franchiser, franchisee, district m...
Results 1 - 10 of 383 for crepe eggs
Coat a large ... lightly browned. Combine eggs, milk, and ... center of each crepe; roll up. ... calories per serving plus 15 calories per tablespoon sauce.
BLANC Dill Crepes: 1/2 tsp. ... Corn oil 1 egg 1 egg yolk ... salmon. Crack the eggs into the simmering ... Substitute scrambled eggs for the poached eggs.
Scramble desired number of eggs (with milk, salt, ... eggs per 3 crepes. Add chopped ... ALWAYS asks if we'll be having these during their stay in Minnesota.)
In a blender add eggs, water, flour, ... Do not turn crepe over until it ... each crepe until ready to fill. Lightly oil pan before cooking each crepe.
For filling: Blend ... unbrowned side of crepe. Fold crepe ... container in refrigerator up to 3 days. Cook crepes according to manufacturer's directions.
Stir egg yolks, heavy cream, ... Fill the fresh crepes with vanilla cream ... and cut them into slices of approximately 2 cm. Decorate with vanilla cream.
Crepes: Slightly melt butter in microwave, beat in eggs. Add milk ... beat on high speed until mixture is smooth. Add powdered sugar and mix until smooth.
Melt 2 tablespoons ... 2/3 cup water, eggs, and melted ... 1 min. Turn crepe over, cook until ... remaining cheese. Bake until cheese is golden, 10 minutes.
Batter in medium bowl, combine flour, eggs, butter, salt, ... aside. To cook crepes: slowly heat ... cheese. Bake 15 minutes or until bubbly. Serves 6 to 8.
Melt butter in ... smooth. Blend in egg yolk. Stir in ... thick. Roll each crepe with 3 tablespoons ... remaining mixture on side of crepe. Garnish with parsley.
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