13
1/8 tsp. (pinch) pepper
2 eggs
1/4 cup (60 ml) grated parmesan cheese
2 tbsp. (30 ml) butter or margarine
1 tsp. (5 ml) oregano (optional)
16 oz. (500 ml) Italian-style tomato sauce
Preheat oven to 350°F (190°C). Mix all ingredients except tomato sauce. Place
heaping tablespoon of mixture down center of each crepe, brown side down.
lling and place each, seam side down, in at 13” x 9” (33 x 23
cm) casserole. Cover center of the row of crepes with tomato sauce. Top with
additional parmesan cheese if desired. Bake for 25-30 minutes or until hot and
bubbling. Serve two or three crepes per portion.
Seafood Crepes with Shrimp Sauce
8-10 crepes
2 tbsp. (30 ml) butter or margarine
1/2 cup (125 ml) green onions or scallions, thinly sliced
3/4 cup (180 ml) celery, thinly sliced
aked (6 ounces, 170 g)
1 cup (250 ml) cooked tiny shrimp (6 ounces, 170 g)
1/2 cup (120 ml) mayonnaise
2 tbsp. (30 ml) pimento, diced
1 tsp. (5 ml) curry powder
1 tsp. (5 ml) lemon juice
Sauce
10 oz. (294 g) can condensed cream of shrimp soup
1 tsp. (5 ml) lemon juice
1/2 can milk or half-and-half
Preheat oven to 350°F (190 °C). In a small skillet, sauté onions and celery in
butter until tender-crisp. Combine remaining ingredients in a bowl; add celery
lling across the center of
each crepe, brown side down, and roll. Place in a buttered 9” x 11” (23 x 27 cm)
baking dish; cover with aluminum foil. Bake 15 - 20 minutes or until hot. Serve
with hot sauce.
To make sauce, combine ingredients in a saucepan and heat, stirring until
smooth and hot.
Mexican Enchiladas
12 cornmeal crepes
1 lb. (454 g) ground beef
1/2 cup (120 ml) green or yellow onions, chopped
10 pitted ripe olives, sliced
1 tsp. (5 ml) salt
1 clove garlic, minced
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