Filling Crepes - Recipes

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Results 1 - 10 of 188 for filling crepes

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1. CREPES & CHICKEN FILLING WITH MUSHROOM SAUCE

Mix well, then place in ... tablespoons batter into crepe pan that has been sprayed ... the rest. Line crepes with filling. Roll up and place ... Bake covered with foil.

2. CHOCOLATE MOUSSE - FILLED CREPES WITH HOT CHOCOLATE SAUCE

Combine pudding, mix, and coffee ... Divide mousse among crepes and roll up. Cover and ... ready to serve. Filling can be made 2 days ahead. Yield: 12 crepes.

3. SAUSAGE FILLED CREPES

Grease bottom of skillet with ... 2 tablespoons of crepe mixture and brown on one ... topping; return to oven cook for 5 minutes. Serves 12 or more.

4. YOGURT FILLED CREPES

Blend beaten egg and milk ... with batter until crepe is 1/8 inch thick. Do ... for one minute. Crepes can be slightly golden but ... like a jelly roll.

5. CREPES AND FILLING

Blend ingredients in blender for ... tarragon. Roll in crepes; chill. Bake covered at ... with 1/4 cup soft butter over the crepes and uncover.

6. SHRIMP CREPE FILLING

Saute onion in butter until ... to warm through. Fill cooked crepes with shrimp mixture. Fold over. ... for 10 minutes. Serve. Makes 8-10 crepes.

7. CREPES WITH TUNA FILLING

Beat yolks with salt and ... tablespoons butter per crepe. Lightly brown both sides; ... evenly. Makes 6 crepes. 2 tbsp. butter 2 ... and parsley. Spoon filling in center of each crepe ... 10-15 minutes. Serves 6.

8. CHICKEN FILLED CREPES

See recipe for Basic Crepe Batter, page Coat the inside ... pepper strips on crepes. Fold over sides. Mix ... cheese melts. Serves 8-10 people.

9. CREPES WITH MEXICAN FILLING

Preparation time: 35 to 45 ... 2. Prepare the crepes. Divide meat filling into center of each crepe ... about 2 hours. Freeze leftover crepes.

10. FILLED STRAWBERRY CREPES

Combine flour and salt in ... vegetable oil. Makes crepes, one at a time, ... Cool slightly. For filling, thoroughly combine yogurt, strawberry spread, and sweetener. Fill each crepe with 1 1/2 ... Per serving: calories 93.

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