14
1-2 tsp. (5 -10 ml) chili powder
1-3/4 cups (430 ml)cubed sharp Cheddar cheese
Sauce
2 cups (500 ml) tomato puree or sauce
6 oz (170 g) can tomato paste
1 onion (small), minced
1 tsp. (5 ml) salt
2 tsp. (10 ml) sugar
1 clove garlic, minced
1-2 tsp. (5-10 ml) chili powder
Preheat oven to 350°F (190°C). In a large skillet, cook ground beef and onions
until onions are soft and meat browned. Remove from heat, drain excess fat.
Stir in olives, salt, garlic, chili powder and 1 cup (250 ml) of cheese. Place 1-2
heaping spoonfuls across center of each crepe, brown side down. Place seam
side down in a buttered 9” x 13” (23 x 33 cm) baking dish. Pour sauce down
center of crepes. Bake 20-25 minutes or until hot and bubbly.
To make sauce combine all ingredients in a saucepan. Bring to a boil and
simmer for 10 minutes. Stir in remaining 3/4 cup (180 ml) of cheese. Taste for
seasoning. Add extra chili powder if desired.
Turkey Hash Crepes
1 batch crepes (about 16)
2 cups (500 ml) cooked turkey, diced
ng (leftover or dry mix)
1 cup (250 ml) giblet gravy
1 egg, slightly beaten
Cream or milk as needed
ng, gravy and egg. Add
cream or milk to moisten, if necessary. Place a heaping tablespoon or two of
mixture across the center of each crepe, brown side down. Roll and place seam
side down in a butter 9” x 9” (22.5 x 22.5 cm) baking pan. Bake 15-20 minutes
or until hot. Serve with any extra leftover gravy or with warmed cranberry sauce.
Lasagna Casserole
1 batch crepes (about 16)
1 quart (litre) homemade sauce
1 lb. (454) ground beef (if not used in sauce)
15 oz. (420 g) ricotta cheese
8-12 oz.(224 - 336) mozzarella cheese, thinly sliced
1/2 cup (120 ml) parmesan cheese,grated
Preheat oven to 350°F (190°C). In a large skillet, brown beef (if used) until
crumbly. Pour off excess fat and add to tomato sauce; bring to a boil; remove
from heat. In at 13” x 9” (33 x 23 cm) baking pan, spread 1 cup (250 ml) of
sauce. Top with 5-6 crepes, overlapping as necessary. Spread with 1/2 of
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