Serves: 4
Total Calories: 418
* Preparation Time: 5 minutes Storage Time: Up to 12 hours Baking Time: 20 minutes Broiling Time: 2 to 3 minutes In a medium bowl, combine eggs, mayonnaise, mustard, green onions, dill weed, salt and pepper.
Spoon about 1/3 cup of the filling down center of each crepe. Fold two opposite edges of crepe over center. Place crepes seam-side down, in a 13 x 9 x 2-inch baking dish. Cover and refrigerate up to 12 hours.
Bell: Bake crepes, covered, in a preheated 350° oven for 20 minutes. Uncover. Sprinkle with cheese. Place 6 inches from heat source and broil for 2 to 3 minutes or until cheese melts and is bubbly.
Note: Egg salad can be used as a sandwich filling if desired.
This Egg Salad Crepes recipe is from the Make Ahead Cookbook. Download this Cookbook today.
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