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Omelette Crepes |
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Serves: 6 Print this RecipeMakes enough for 12 omelet crepes. Crepes: 2 eggs per person, separated Chopped tomato Chopped onion Sliced mushrooms Grated cheddar cheese Sauce: 3 tablespoons butter 2 tablespoons cornstarch 1/4 teaspoon salt Dash pepper 1 1/2 cups chicken broth 1 teaspoon lemon juice 1/2 cup slivered blanched almonds 1/2 teaspoon chopped parsley Sauce: 1. In a medium saucepan, melt butter. Blend in cornstarch, salt, and pepper. Add broth and stir constantly over medium heat until the mixture thickens. Stir in lemon juice, almonds, and parsley. Omelet Crepes: 1. Beat the egg whites with an electric mixer to a peak stage and fold in yolks. 2. Pour 1/2 cup eggs into hot frying pan; brown on both sides. Transfer to a plate. Along 1 edge, pour sauce and sprinkle serving amounts of the tomatoes, onions, mushrooms, and cheese. 3. Roll up and place seam-side down into a glass baking dish. Pour sauce over the top. 4. Cover with foil and bake at 350 at least 15 minutes before serving This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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