Appetizers

Cheese Crepes

  • 3 Eggs
  • 1/2 cup Milk
  • 1/2 cup Water
  • 3 tablespoons Margarine, melted
  • 3/4 cup Flour
  • 1/2 teaspoon Salt
  • 1 tablespoon Oil
  • 2 cups Prepared crepe filling
  • 1/2 cup White sauce
  • 1/2 cup Shredded cheese

    • Blender Directions: Combine first 6 ingredients in blender and blend on mediumspeed until smooth. Refrigerate batter1 hour.

    To Make Crepes: Over medium-high heat, heat frying pan (or special omelet or crepe pan). Pour oil on paper towel and rub towel over inside of pan. Pour a generous amount of batter into hot pan, swirl pan to distribute batter, then pour excess back into blender. Use paper towel or fork to remove any batterclinging to edge of pan. When crepe islightly browned around edges, use spatula to turn crepe to briefly cook the other side. As soon as one crepe is finished, start another. It is not necessary to regrease pan unless crepes start to stick. As crepes are finished, stack on a plate.

    To fill and fold crepes: Place a spoonful of prepared filling in the center of each crepe. Fold one side toward the center, then the other side. Then fold one end toward the center, then the other end, forming a square or pocket shape.

    To Cook Filled Crepes (Microwave Oven): Arrange 4 filled crepes on a serving dish. Cover with sauce and cookon high setting 3 minutes or until hot. Shredded cheese may be sprinkled on top for a garnish; return to microwave oven for about 30 seconds on high setting, until cheese is melted.

    To Cook Filled Crepes (Conventional Oven): Arrange filled crepes in a greased baking dish. Crepes may be covered with white sauce andshredded cheese. Bake at 400° F for 5 to 10 minutes, or until filling is hot.

    To Store Crepes: If crepes are to be refrigerated for a day or two, place sheets of wax paper between them, cover tightly, and seal in a plastic bag. Keep crepes lying flat on a refrigerator shelf. They may be kept frozen for several weeks, wrapped in heavy-duty foil or freezer wrap.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Estelle Humphreys of Cary, NC. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!