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Ingredients

Basic Crepes:

• 1 cup all-purpose flour
• 1 teaspoon salt
• 6 eggs, beaten
• 1 1/2 cups milk
• 1/4 cup brandy, optional, use additional milk if you omit it
• 4 tablespoons melted butter

White Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• Salt and freshly ground black pepper
• Freshly grated nutmeg, to your taste
• 1/4 teaspoon cayenne pepper, 2 pinches
• 1/4 to 1/3 cup heavy cream, eyeball it

Fillings:

• 2 cups shredded sharp cheddar, 8-ounce brick
• 1/2 cup grated Parmigiano-Reggiano
• 3 cups broccoli florets, available pre-washed in produce section
• 2 boxes chopped frozen spinach, defrosted and 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, 1 turn of the pan
• 1/2 pound bacon, chopped
• 1 shallot, chopped
• 1 pound mushrooms, cleaned and sliced
• Salt and freshly ground black pepper

Dessert filling:

• 2 (16 ounce) cans pitted black cherries
• 1 orange, zested
• 1 stick cinnamon
• 1 rounded tablespoon cornstarch
• 3 tablespoons warm water
• 2 jiggers Kirsch or Amaretto liquer
• 1/3 cup confectioners' sugar, plus additional for dusting
• 3 tablespoons butter, melted

Description

Food Network Invites You To Try This Crepes Buffet Recipe From Rachael Ray.

Food Network