CHRISTMAS CREPES

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CHRISTMAS CREPES

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.
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