INGREDIENTS

INSTRUCTIONS

CREPES
CHEESE FILLING
  FOR CREPES:
Blend ingredients in a blender or food processor for 5 seconds. Scrape down
sides and blend the batter for 20 seconds longer. Cover and let stand at
least 30 minutes.
Heat 8-inch nonstick skillet over medium heat. Brush with melted butter.
Stir batter. Pour about 3 Tbsp batter into pana nd quickly tip pan to coat
bottom. Cook until bottom is slightly browned, about 45 seconds. Turn crepe
with spatula and cook about 20 seconds longer. Transfer to a plate. Repeat
with remaining batter, brushing pan with a little melted butter before
cooking each crepe. Makes 10 to 12 crepes. Select 8 crepes.
  FOR FILLING:
Reserve 1/2 cup Havarti cheese. Combine remaining ingredients together.
Place 1/2 cup cheese filling on each crepe and roll up. Place seam-side
down in a greased 13x9-inch baking dish. Pour tomato sauce on top. Sprinkle
with reserved Havarti cheese. Bake in a 375F oven, 20 to 25 minutes or
until heated through.
TIP: Double the crepe recipe if desired and make ahead. Separate crepes
with pieces of wax paper and wrap in plastic wrap. Keep refrigerated for up
to 3 days or wrap in foil and freeze. Crepes may be stuffed and rolled a
day ahead. Top with sauce just before baking.
Submitted by Kathleen Pickell
Posted to MM-Recipes Digest V3 #274
Date: Sun, 6 Oct 1996 15:59:01 -0600
From: netdir@cyberspc.mb.ca (S.Pickell)

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