CHRISTMAS CREPES
By Yankee Magazine|Nov 30 2006|
I GOT THIS RECIPE FROM A FRIEND A FEW YEARS AGO. WHY IT IS CALLED CHRISTMAS CREPES IS BECAUSE WE HAVE IT ON CHRISTMAS MORNING.
Yield
APPROXIMATELY 6 SERVINGS
Ingredients
CREPES
2/3 CUP ALL-PURPOSE FLOUR
1/2 TEASPOON SALT
2 EGGS
1 TABLESPOON VEGETABLE OUL
2/3 CUP MILK
COMBINE IN ORDER GIVEN IN BLENDER.
BLEND FOR 30 SECONDS AND SCRAPE DOWN SIDES.
BLEND 15 SECONDS MORE. LET SIT IN REFRIGERATOR
FOR AT LEASE ONE HOUR. BLEND FOR A
FEW SECONDS BEFORE COOKING CREPES.
HEAT CREPE PAN AND BRUSH BOTTOM WITH
A LITTLE OIL. RE-OIL PAN AS NEEDED
POUR 3 TABLESPOONS BATTER IN PAN AND
SWIRL TO COVER BOTTOM. COOK FOR ABOUT
1 MINUTE OR UNTIL BROWN. TURN AND
COOK OTHER SIDE FOR ABOUT 30 SECONDS.
AS CREPES ARE COOKED STACK THEM WITH
A PIECE OF WAX PAPER BETWEEN EACH
LAYER.
Instructions
FILLING
1 POUND BULK PORK SAUSAGE
1/2 CUP SHREDDED CHEDDAR CHEESSE
3 OZ. CREAM CHEESE, SOFTENED
1/2 TEASPOON MARJORAM
1/4 CUP CHOPPED ONION
BROWN SAUSAGE AND ONION. DRAIN FAT. MIX CHEESES AND MARJORAM WITH MEAT. PLACE 2 TABLESPOONS OF FILLING OFF CENTER OF CREPE. ROLL UP AND PLACE SEAM SIDE DOWN IN BUTTERED BAKING DISH. BAKE AT 375 DEGREES FOR 25-30 MINUTES, COVERED.
MIX 1/2 CUP SOUR CREAM AND 1/4 CUP SOFTENED MARGERINE TOGETHER. SPOON OVER CREPES AND BAKE AN ADDITONAL 5 MINUTES.
