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Results 51 - 60 of 166 for crepes cheese filling
Crepes: In bowl, whisk and ... thickened. Stir in cheese. Preheat oven to 325 ... Spoon 1/3 cup filling onto a crepe; roll up. ... if desired. Serves 6.
52. CHICKEN CREPES
Chill 20 minutes after beating ... tablespoons for each crepe. Then thin with milk ... of the milk. Fill crepes (2 tablespoons each). Place seam ... 8 to 10 servings.
Day before, make batter. With ... Next day, make crepes. For cheese sauce, heat butter just until ... put 1/2 cup filling. Roll each crepe up ... and parsley. Serves 8.
Preparation time: 35 to 45 ... 2. Prepare the crepes. Divide meat filling into center of each crepe ... of the cheddar cheese. 3. Bake at 375 ... hours. Freeze leftover crepes.
Mix flour, salt and sugar. ... Spread with cottage cheese filling. Roll up. Place in ... pancakes. Mix all ingredients well, adding sugar to taste.
56. SEAFOOD CREPES
Whirl all batter ingredients in ... thin film. Bake crepe about one minute, until brown; ... of batter, stacking crepes with waxed paper between. Makes ... Add sherry and cheese to cream sauce. Combine half ... are desired to freeze.
57. TUNA CREPES
Beat eggs with salt and ... batter is used. Crepes can be made the day ... generous tablespoon of filling in each crepe. Roll up. ... and sprinkle with cheese and paprika. Bake at 400 ... Makes between 12-14 crepes.
58. VEGGIE CREPES
Blend all ingredients for crepe batter until smooth. Prepare crepes following manufacturer's instructions with a crepe iron. Vegetable filling can be almost anything, but ... smooth sauce. Add cheese, stirring until cheese melts. Fill crepes with sauteed vegetables, add ... a good meatless meal.
Melt butter in 1 quart ... and pecans. Divide filling among crepes roll up. Place in greased ... crepes, sprinkle with cheese. Bake in preheated 375 ... These freeze very well.
See recipe for Basic Crepe Batter, page Coat the inside ... pepper strips on crepes. Fold over sides. Mix ... Sprinkle with grated cheese. Bake in moderate 350 ... melts. Serves 8-10 people.
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