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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 100 |
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Great flavor and looks so lovely on the plate. You can easily make these vegan by altering a few ingredients - instead of the crepe use a tortilla, sub the cheddar with soya cheese, use Soy milk insted of Moo milk etc. Ingredients:
12 cooked crepes (, see all purpose dinner crepes batter) |
1/4 cup butter |
1/2 cup fresh breadcrumb |
1 tablespoon parsley, fresh,chopped |
salt & pepper |
2 tablespoons sherry wine |
2 eggs, hard boiled. chopped |
1 cup carrot, cooked,chopped |
1 cup cauliflower, cooked,chopped |
2 tablespoons butter |
2 tablespoons flour |
salt & pepper |
1 cup milk |
1 cup cheddar cheese, grated |
1 teaspoon mustard powder |
1/2 teaspoon worcestershire sauce |
Directions:
1. Melt butter (1/4 cup) in a saucepan, add bread crumbs, stir and cook until light brown Stir in the parsley, salt, pepper, wine, eggs carrots& cauliflower.
2. Fill the crepes, fold over and place side by side in a baking dish.
3. NB You may prepare them up to this point and 20 minutes before serveing place them in a 350F for 15-20 minutes Serve with the cheese sauce SAUCE:.
4. Melt 2 tbsp butter in a saucepan over low heat.
5. Stir in the flour to make a roux, add salt& pepper continue cooking& stirring until it is bubbly Remove from heat stir in the milk, slowly, mixing well.
6. Return to heat and bring to a boil.
7. Add cheese, mustard& worcestershire sauce.
8. When cheese is melted and the sauce is smooth serve over the hot crepes.
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