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HEAT oven to 350ºF. MELT 3 Tbsp. butter. Add to whole eggs and milk in large bowl; whisk until blended. Add flour, 2 Tbsp. sugar and salt; mix well.
TOP crepes with cheese, mushrooms, scrambled eggs and onions; fold in half. Place in 13x9-inch baking dish. BAKE 5 min. or until cheese is melted. Kraft Kitchens tips: SIZE-WISE You'll know it's a special occasion when you get to enjoy a serving of this delicious crepe. MAKE AHEAD Crepes can be assembled ahead of time.
Spicy Smoked Salmon Cocktail Crêpes: Add 1 tbsp of chopped chiles in oil to the filling. Lillet Smoked Salmon Cocktail Crêpes: Substitute orange zest and juice for the lemon zest and juice, and add 1 tbsp of white Lillet (Blanc) to the filling. Recipe courtesy of Crêpes: 50 Savory and Sweet Recipes by Martha Holmberg/Chronicle Books, 2012.
Common savory fillings for crêpes are cheese, ham, and eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products. Crêpes can also be made into crepe cakes by stacking plain crepes on top of each other, adding a layer of filling between the layers. Fruits, chocolate, cookies, marshmallow, etc., can be added.
Everything you need to know to make crepes at home. For premium support please call: 800-290-4726 more ways to reach us
Muffuletta. The muffuletta was first served at Central Grocery, an Italian deli in Louisiana founded by Sicilian immigrant Salvatore Lupo in 1906.Sicilian farmers would stop by Lupo’s deli in ...
Hortobágyi palacsinta is a savoury Hungarian crêpe dish, filled with meat (usually veal or beef). The meat is prepared as a stew with onions, and seasoned with hot paprika, garlic, salt and pepper, using veal, beef, chicken or Hungarian sausage. The sauce is drained from the stew and set aside.
Crêpes (a very thin type of pancake, often eaten filled with sweet or savory fillings) Far Breton (flan with prunes) Kig ha farz (boiled pork dinner with buckwheat dumplings) Kouign amann (galette made flaky with high proportion of butter) Haricots a la Bretonne (beans, Bretton style) Poulet à la bretonne (chicken simmered in apple cider)