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Post by :Gazoo
Category :Learning Kitchen
Author :Unknown
Date :December 2011
Read :2205
Click below to download : Breakfastandbrunches - Crepes Do Ahead Brunch Dish (Format : PDF)
Breakfastandbrunches - Crepes Do Ahead Brunch Dish
Crepes:3 eggs
2/3 cup flour
dash salt
1 cup milk
Whisk all ingredients together and let rest for 1/2 hour.
Pour 2 Tbsp mixture into preheated, greased 8" skillet and swirl to let batter cover bottom of pan.
Cook on one side and remove to plate; continue with remaining batter to make 12 crepes.
Place waxed paper between crepes if not using immediately.
Filling:
6 oz shredded cheddar
3 Tbsp flour
3 eggs, beaten
10 oz pkg frozen spinach, thawed, squeezed dry
4 oz can mushroom stems & pieces, drained
dash salt & pepper
6 slices bacon, cooked & crumbled
Combine all ingredients through bacon and mix thoroughly.
When ready to bake:
Place crepes, uncooked side up, in 12 greased muffin cups, easing into cups so that edges are lightly flared.
Mix bacon into filling and divide filling among crepes.
NEXT BOOKS
Crepes: 2/3 cup flour 1/2 tsp. salt 1 cup milk 3 eggs, beaten Combine ingredients and whisk until smooth. Let rest for 1/2 hour. Heat a crepe pan or 8" skillet until hot. Add a dot of margarine and when melted, pour in 2 Tbsp of crepe batter. Cook on one side only. This should make 12 crepes. Stack crepes between pieces of waxed paper and store, covered, in fridge. Filling: 1 1/2 cups (6 oz) shredded cheddar cheese 3 Tbsp flour 3 eggs, lightly beaten 2/3 cup mayonnaise (not low fat) 10 oz. package frozen spinach, defrosted and squeezed dry
Breakfastandbrunches - Crepes Florentine Crepe Cups
PREVIOUS BOOKS
12 Cornmeal Crepes 2 cups diced cooked lobster or shrimp ( 2 LB lobsters or 1 lb shrimp) 2 cups Manchego cheese grated 1/2 cup toasted pine nuts 1 bunch cilantro, chopped 2 cups Poblano Chile Cream 1 lime, quartered Make the Cornmeal Crepes and the Poblano Chile Cream. Preheat the oven to 350 degrees. In an ovenproof baking dish large enough to hold 4 crepes, side by side without touching, place the first 4 crepes. Top each crepe with 1/4 cup of the cooked lobster. Top the lobster with 1/4 cup of the grated cheese. Sprinkle the cheese with 1
Breakfastandbrunches - Crepes Corn Crepes And Lobster Stack
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PREVIOUS 10 BOOKS
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