|The Port Companion: A Connoisseur's Guide|
|by Godfrey Spence|
From the creators of the tremendously successful Cigar Companion (with over 100,000 copies sold), this next guide in the series covers everything ...
1 - 10 of 495 for crepes
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 ... Repeat with remaining crepes. Spread about ... cheese. Bake until cheese is golden, 10 minutes.
Combine above ingredients and prepare with crepe maker. Makes approximately ... hours before making crepes. Combine cream ... fruit. I prefer strawberries.
Combine all ingredients ... shells. Yield 16-18 crepes. Prepare pudding ... evenly on crepes and pocket fold. Serve with whipped cream and powdered sugar.
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.
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.
Beat together crepe ingredients. Cover and ... tender in large pan. Add remaining ingredients. Place filling in center of crepe and roll into crepe shape.
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.
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