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Quick Ways with Crepes
Ideas for “instant” entrees, desserts and party treats.
Fill crepes with heated, canned pie filling (apple, cherry, blueberry),
roll and serve topped with ice cream or whipped cream.
For a delicious companion dish to any meat, fry onions and fresh
mushrooms in butter, roll in crepes and keep hot in oven until
served.
Moisten canned corned or roast beef hash with milk or broth until
it’s spreadable. Spoon onto crepes, roll and brush with melted but-
ter. Bake until hot.
Leftover crepes make good “noodles” in soup. Just roll crepes
tightly and slice crosswise. Add to soup just before serving.
Fresh fruit of any kind, combined with yogurt or sour cream makes
a breakfast filling for crepes.
Crepes folded in quarters can be heated in maple syrup or honey
thinned with orange juice.
Canned tuna or salmon combined with a thick white (cream)
sauce can be rolled in a crepe, then baked until hot.
For extra seasoning, try sliced ripe olives, diced pimento and
sliced hard boiled eggs. Add lemon juice to taste.
For appetizers at a party, let your guests make their own crepes
and spread them with various dips, then fold them in quarters to
eat.