| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains, Meats |
|
Main, Dishes |
6 |
Servings |
INGREDIENTS
| 3 |
|
Eggs — well beaten |
| 3/4 |
c |
Milk |
| 2/3 |
c |
All-purpose flour |
| 1/4 |
c |
Chopped onion |
| 2 |
tb |
Sweet green peppers — |
|
|
Seeded and minced |
| 1/4 |
c |
Celery — chopped |
| 2 |
md |
Green apples — peeled, |
|
|
Cored, chop |
| 1/2 |
c |
All-purpose flour |
| 1 |
c |
Chicken broth |
| 1 |
c |
Light cream |
| 1 |
ts |
Curry powder |
| 2 |
c |
Cooked ham — diced |
| 6 |
tb |
Butter |
INSTRUCTIONS
Beat eggs, milk, and flour until smooth, with a consistency similar to
heavy cream. Brush bottom of 6 inch skillet with butter. Spoon in 2
tablespoons batter, rotating pan to coat bottom evenly. Cook until outer
edge of crepe is brown; remove from pan, turn, and brown other side. Make
crepes until all batter is used. Melt butter. Saute onion, celery, green
pepper, and apples, stirring until tender. Sprinkle with flour; stir, and
cook one minute. Gradually stir in chicken broth, cream, and curry powder.
Cook, stirring, until sauce boils; fold in ham. Cool slightly, and spoon
1/4 cup filling on each crepe. Roll up and place in heavily buttered
shallow casserole. Bake at 400 degrees for 15-20 minutes.
Recipe By : Elizabeth Powell
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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