Crepes Buffet

Ingredients

1 cup all-purpose flour
1 teaspoon salt
6 eggs beaten
cup milk
cup brandy (optional)
(use additional milk if you omit it)
4 tablespoons melted butter
2 tablespoons butter
2 tablespoons all-purpose flour
cup whole milk
Salt to taste
Freshly-ground black pepper to taste
Freshly-grated nutmeg to your taste
teaspoon cayenne pepper
cup heavy cream - (to â…“)
2 cups shredded sharp cheddar - (8-oz brick)
cup grated Parmigiano-Reggiano
3 cups broccoli florets
2 boxs chopped frozen spinach defrosted, drained
1 pound thick-sliced baked ham from deli counter chopped
12 ounces cooked lump crabmeat
(available fresh in plastic tubs at fish counter)
1 tablespoon extra-virgin olive oil
pound bacon chopped
1 shallot chopped
1 pound mushrooms cleaned, sliced
Salt to taste
Freshly-ground black pepper to taste
2 cans pitted black cherries - (16 oz ea)
1 orange zested
1 cinnamon stick
1 rounded tablespoon cornstarch
3 tablespoons warm water
2 jiggers Kirsch or Amaretto liquer
cup confectioners' sugar plus
additional for dusting
3 tablespoons butter melted

Description

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