12 crepes
1/4 cup grated Parmesan cheese
2 tablespoons butter
1/4 cup grated Parmesan cheese
2 tablespoons butter
for the Filling
185 g (6 1/2 oz) can crab meat
3 hard-boiled eggs, chopped 1 tablespoon tomato puree
1 cup Bechamel Sauce
Make crepes as directed.
3 hard-boiled eggs, chopped 1 tablespoon tomato puree
1 cup Bechamel Sauce
Make crepes as directed.
method
1. Prepare filling, spread some over each crepe and roll up like cigars or fold into quarters.
2. When all crepes are filled, place in a well-greased, shallow ovenproof casserole in a single layer if rolled, or slightly overlapping if folded.
3. Sprinkle with Parmesan cheese and dot with butter.
4. Cover with aluminium foil and place in a moderate oven 180 - 190°C (350-375°F) for approximately 20 minutes or until hot.
5. If a crisp finish to the crepes is preferred, uncover for last 10 minutes of cooking time.
6. Serve immediately.
2. When all crepes are filled, place in a well-greased, shallow ovenproof casserole in a single layer if rolled, or slightly overlapping if folded.
3. Sprinkle with Parmesan cheese and dot with butter.
4. Cover with aluminium foil and place in a moderate oven 180 - 190°C (350-375°F) for approximately 20 minutes or until hot.
5. If a crisp finish to the crepes is preferred, uncover for last 10 minutes of cooking time.
6. Serve immediately.
for the Filling
Mix drained crab meat, chopped hard-boiled egg, tomato puree and bechamel sauce together.serving amount
serves: 6
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