|Food in England|
|by Dorothy Hartley|
First published in 1954 and the bible of English cooks ever since, Dorothy Hartley's FOOD IN ENGLAND is now back in print after many years.
1 - 10 of 140 for sauces for crepes
Mix well, then place in refrigerator for 2 hours. Pour 3 tablespoons batter into crepe pan that has ... the rest. Line crepes with filling. Roll ... Bake covered with foil.
To make crepes: Combine milk, ... 3 tablespoons batter for each crepe. Pour ... Uncover platter and pour sauce over crepes. Makes 6 crepes or 6 servings.
To make crepes: Combine milk, ... 3 tablespoonfuls batter for each crepe. Pour ... stirring constantly. To serve: Uncover platter and pour sauce over crepes.
If you prefer, fill these chocolate crepes with vanilla frozen ... bowl and refrigerate for 1 hour or ... heat and whisk in oil and vanilla. Makes 1/2 cup.
Mix the dry ... on medium heat for approximately 1 minute ... minutes. Spread each crepe with cream cheese ... with hot Glayva mask with sauce and serve.
Combine pudding, mix, ... Divide mousse among crepes and roll up. ... refrigerated until ready to serve. Filling can be made 2 days ahead. Yield: 12 crepes.
Mix butter and ... and pour over crepes. Garnish with ... Sauce: Saturate 3 or 4 cubes of sugar with lemon extract. Place on top of orange slices. Ignite.
In a bowl ... Let batter "rest" for about an hour before making crepes. If batter ... thin.) Blend in 2 tablespoons butter. Let cool until serving time.
Melt 2 tablespoons ... butter, cover. Refrigerate for 30 minutes. Coat ... 1 min. Turn crepe over, cook until ... Repeat with remaining crepes. Spread about ... is golden, 10 minutes.
Melt butter in ... sauce. Spread each crepe with one tablespoon ... mixture. Roll up crepes. Place in ... 375 degree oven for 10 to 15 minutes. Serves 4.
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