|The Italian Food Lover's Book of Days|
|by Peter Powers|
Centuries worth of art, memorabilia, poetry and recipes evoke the richness of traditional Italian food and culture in this book of days.
Results 1 - 10 of 95 for light crepes
Result Page: 1
Beat the eggs ... frying pan or crepe pan. Oil lightly. ... is used. As crepes are finished, stack ... reheat later. Fill with fresh strawberries as desired.
PREPARE CREPE SAUCE: In saucepan, ... in 2 cups light cream. Heat to ... heat through. PREPARE CREPES: Beat baking ... uncovered 20 minutes. 12 servings.
Beat eggs and blend with other ingredients until smooth and just thick enough to coat spoon. If too thick, add a little more milk. Cover and let ...
Blend well; refrigerate ... waxed paper between crepes. Makes about ... ice cream!) If this doesn't turn on the chocolate lover, I don't know what will.
Batter in medium ... aside. To cook crepes: slowly heat ... sauce over crepes; sprinkle with grated cheese. Bake 15 minutes or until bubbly. Serves 6 to 8.
Combine the 3/4 ... cover bottom. Bake crepe 1 to 2 ... minute longer. As crepes are baked, stack ... brown, place in broiler for 2-3 minutes.) Serve hot.
Cook spinach, drain ... and nutmeg. Fill crepes. Roll up. Place ... pan. Brush with butter. Sprinkle with Parmesan. Heat at 350 degrees for 15-20 minutes.
Combine the 3/4 ... cover bottom. Bake crepe 1 to 2 ... minute longer. As crepes are baked, stack ... brown, place in broiler for 2 to 3 minutes). Serve hot.
FOR CREPES: In a ... Pour the sauce over crepes. Arrange artichokes around crepes. Bake in a 350 degree oven for 10 to 15 minutes or until heated through.
1. Combine all ... 2. Grease 6" crepe pan with small ... is used. Let crepes cook. Cool on ... until used. Straining crepe batter is always a good idea.
Result Page: 1
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