| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
California |
|
8 |
Servings |
INGREDIENTS
|
|
Melted clarified butter (see |
|
|
Note) |
| 2 |
c |
Savory Buckwheat Crepes |
|
|
Batter — (see recipe) |
| 8 |
|
Eggs |
| 4 |
oz |
Shredded Danish ham |
| 4 |
oz |
Shredded Monterey jack |
|
|
Cheese |
INSTRUCTIONS
1. Heat a 9- or 10-inch crepe pan or skillet over moderately high heat.
Brush generously with melted butter. When butter sizzles, add 1/4 cup of
Buckwheat Crepes batter and swirl to coat pan.
2. Into center of batter gently break one egg, keeping yolk whole. Cook
just until white is set; yolk should remain runny. Top with 1/2 ounce ham
and 1/2 ounce cheese. Gently fold sides of crepe in over cheese. Remove
crepe to a warm plate with a spatula. Continue with remaining crepe batter
and eggs.
Makes 8 filled crepes.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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