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Breakfastandbrunches - Crepes -  Canneloni Crepes Post by :tedbosworth Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1394

Click below to download : Breakfastandbrunches - Crepes - Canneloni Crepes (Format : PDF)

Breakfastandbrunches - Crepes - Canneloni Crepes

1 egg
3/4 cup skim milk
2/3 cup flour
1/4 tsp salt
1 tsp oil
non-stick cooking spray

Mix egg, milk, flour, salt, and oil. Refrigerate batter 1 hour. Coat bottom of an 8-inch pan nonstick pan with cooking spray. Place over medium heat until just hot, not smoking. Pour 2 tablespoons batter into pan. Quickly tilt pan in all directions so batter covers pan in a thin film; cook 1 minute. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip the crepe, cook 30 seconds on the other side. Stack don crepes between layers of waxed paper to prevent sticking. Repeat until all batter is used. Makes 10 crepes.

1/2 lb ground chuck
1/4 C chopped onion
1/4 C chopped celery
1/4 C shredded carrot
3 cloves garlic, minced
10 oz pkg frozen chopped spinach
2 TB dry white wine
2TB grated Parmesan
1 egg, beaten
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
1/2 cup skim milk
2 TB flour
1/2 cup water
1/2 tsp chicken bouillon granules
1/8 tsp. salt
dash white pepper
mozzarella cheese

Combine beef, onion, celery, carrot, and garlic in skillet (pan); cook until meat is browned, stirring to crumble beef. Drain mixture on paper towels, pressing to remove as much fat as possible. Wipe pan drippings from skillet, and return beef there. Drain thawed spinach well, with a colander and then place on paper towels. Add to meat mixture, along with wine, beaten egg, Parmesan, basil, oregano, and salt; stir well.

Spoon 3 tablespoons meat mixture down the center of each crepe; fold sides over and place seam side up in a 13 x 9 x 2 inch baking dish coated with cooking spray. Set aside.

Combine 1/2 C skim milk and 2 tablespoons flour in a small saucepan, stirring until smooth. Add 1/2 cup water, 1/2 teaspoon chicken bouillon granules, 1/8 teaspoon salt, and a dash of white pepper. Cook over medium heat, stirring constantly. Pour sauce over crepes, sprinkle with mozzarella cheese. Bake at 375 degrees for 20 minutes.

Makes 5 servings.
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Breakfastandbrunches - Crepes -  Crepe Recipes By Louisa Breakfastandbrunches - Crepes - Crepe Recipes By Louisa

Breakfastandbrunches - Crepes -  Crepe Recipes By Louisa
2 large eggs 1/4 teaspoon salt 1 cup sifted unbleached all purpose flour 1 1/4 cups (or more) milk (do not use low-fat or nonfat) Melted butter Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour. If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream. Heat 8-inch-diameter nonstick skillet over medium-high heat. Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with

Breakfastandbrunches - Crepes -  Breakfast Crepes Breakfastandbrunches - Crepes - Breakfast Crepes

Breakfastandbrunches - Crepes -  Breakfast Crepes
3-10 inch egg crepes, or flour tortillas green chili salsa egg filling with tomato & green Onion 1/4 cup Tillamook Medium Cheddar Warm crepes in oven. Remove and place filling across crepes. Add salsa to moisten and roll closed, seam side down. Top with Green Chili Salsa and Tillamook Cheddar. Place in oven to melt cheese. Green Chili Salsa: 3 fresh green chilies, roasted with seeds, stems and pith removed. (Substitute canned chilies if necessary) 2 cloves of garlic 1 T olive oil 1 cup of chicken broth Chop the seeded and peeled chilies until consistency of a relish. Fine chop