|Ducasse Flavors of France|
|by Linda Dannenberg|
The most anticipated and important French cookbook in many years, Ducasse Flavors of France is a new classic.
1 - 10 of 11 for flavored crepes
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Sift flour, sugar, ... Makes about 16 crepes. 1 teaspoon vanilla and 1 extra tablespoon sugar or 1 teaspoon grated lemon rind and 1 extra tablespoons sugar.
Blend beaten egg ... with batter until crepe is 1/8 inch ... for one minute. Crepes can be slightly ... of yogurt in the crepe and roll like a jelly roll.
Cut chicken breasts ... center of each crepe; roll up. ... Sauce evenly over crepes, and serve immediately. Yield: ... (about 309 calories per serving).
Beat whipping cream ... center of each crepe. Fold right ... seam side up on the plate. Top each crepe with dollop of whipped cream. Sprinkle with almonds.
Preheat oven to ... Spoon mixture into crepes; seal crepes ... Sprinkle with a little more cheese. Cook 15-20 minutes. Serve with remaining sauce and cheese.
To make crepes, process all ... espresso; stir into melted chocolate. Add liqueur and butter; stir to blend well. Remove from heat. Sauce may be reheated.
Combine all ingredients ... shells. Yield 16-18 crepes. Prepare pudding ... evenly on crepes and pocket fold. Serve with whipped cream and powdered sugar.
Heat oven to ... until warm; pour slowly over pie filling and ignite immediately. Do not stir. Spoon sauce and cherries over crepes. Yield: 12-15 crepes.
Advance preparation: Combine ... unbrowned side of crepes with cream cheese. ... heat through over direct heat. Garnish with remaining almonds. Serves 5.
Blend first 6 ... to make thin crepes (2 tablespoons each). ... until thickened. Pour over crepes before baking. Bake crepes 20 to 30 minutes at 350 degrees.
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