12
Ham’n Eggs Hollandaise
1 batch basic or buckwheat crepes
Sliced boiled ham, circles preferably
Hard boiled eggs, sliced (or soft scrambled eggs)
Asparagus spears, fresh or frozen cooked (optional)
Melted butter or margarine
Hollandaise Sauce (about 1/4 cup (60 ml) per crepe)
Preheat oven to 350°F (190°C) . Assemble desired number of crepes by placing
a slice of ham on each crepe, brown side down. If necessary, trim ham slice to
t. Arrange 4-5 slices of egg or a heaping spoonful of scrambled eggs and 3 or
4 asparagus spears across center. Spoon on a coating of Hollandaise sauce.
Roll crepe and place seam side down in buttered baking dish. Brush or drizzle
with melted butter. Bake 10-15 minutes until hot. Serve with additional warm
Hollandaise sauce or cheese sauce.
Crepes Florentine
10-12
crepes
1 10 oz.(280 g)
package frozen chopped spinach
4 tbsp. (60 ml)
butter or margarine
our
1 cup (250 ml)
milk
1/2 tsp. (3 ml)
salt
1/8 tsp. (pinch)
nutmeg
1/8 tsp. (pinch)
pepper
1 cup (250 ml)
Swiss cheese, shredded or diced
1 tsp. (5 ml)
onion,grated
melted butter or margarine
Parmesan cheese, grated
Preheat oven to 375°F (190°C) . Cook spinach and drain well; set aside. Melt
our, stirring
until well mixed. Add milk; return to heat and stir until smooth and thickened.
Add salt, nutmeg, pepper, cheese,onion and spinach. Blend well; remove from
heat when cheese is melted. On each crepe, brown side up, place on heaping
lling. Roll and place seam side down in a buttered 9” x
9” (22.5 x 22.5 cm) baking pan. Brush or drizzle with melted butter, sprinkle with
grated parmesan cheese. Bake 15-20 minutes or until hot.
nely diced cooked ham or before rolling,
lling with crumbled crisp bacon.
Crepes Manicotti
1 batch
crepes (about 16)
16 oz. (900 g)
ricotta cheese
1/2 lb. (225 g)
mozzarella cheese, diced in 1/2” cubes
1/2 tsp. (3 ml)
salt
