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Crêpes
with Sherry Cheese Sauce
Prepare
crêpes the day before and store in the fridge. The following
makes about 12 crêpes.
Crêpes:
1
cup milk
4 eggs
l cup flour
l/2 tsp salt
2 tbsp. melted butter
- Put
all in a blender and blend well for 30 seconds
- Let
mixture stand 30 minutes
- Preheat
nonstick pan for 2 minutes – make sure it is hot
- Pour
l/4 cup of batter in pan and tilt and turn the pan until the
batter covers the entire bottom of the pan
- Cook
each crêpe
for 30 seconds until nicely browned.
- Using
a spatula, lift the crêpe
and flip to the other side
- Cook
that side 20 seconds.
- Slide
cooked crêpes
onto waxed paper and stack them up on a plate
Filling
Prepare scrambled eggs the way you would normally prepare them
(we add a bit of ham and some lemon-pepper)
Sherry
Cheese Sauce
1
l/4 cup milk
l/4 cup sherry
3T butter
3T flour
l cup Sharp Cheese grated
Melt
butter and flour in saucepan
Cook
for 2 minutes
Add warm (not boiling) milk to the mixture and stir for 1 minute
Add cheese, dry mustard and sherry
Lay
eggs (ha!) onto each crêpe.
Fold like a cigar. Drip sauce over crêpe.
Raspberry-Cheese
Coffee Cake
You
will need 3 bowls
Blend
and hold in a little bowl:
l
(8 oz) package crème cheese, softened 1 minute in the microwave
l/2 cup sugar
l egg which has been beaten
Blend
and hold in a little bowl:
1
cup sour cream
1 tsp. almond flavor
1 egg which has been beaten
Combine
and cut butter into dry ingredients into large bowl:
2
l/2 c. flour
l tsp. baking powder
l tsp. baking soda
¾ cup sugar
¾ cup butter
Also
have on hand:
¾
cup raspberry preserves (or any other flavor you want)
¾ cup sliced almonds
Heat
oven to 325 degrees.
- Butter
and flour a 10–inch spring form pan
- Remove
l cup of flour mixture from combined dry ingredients (with
butter)
- Add
sour cream mixture to remaining flour mixture, stirring just
until dry ingredients are moistened
- Spread
batter with spatula into prepared pan and spread evenly over
bottom and 2 inches up the sides of the pan
- Spread
cream cheese mixture evenly over batter
- Drizzle
raspberry preserves over cream cheese mixture
- Sprinkle
with reserved l cup of flour mixture
- Sprinkle
almonds over flour mixture
- Bake
one hour
- Cool
15 minutes
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