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Cook'n with Betty Crocker 
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Hot Egg Salad Crepes |
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Serves: 2 Print this Recipe3 eggs hard-cooked and chopped 1/4 cup mayonnaise real 1 tablespoon green onions minced 1/2 teaspoon dry mustard Salt and hot pepper sauce to taste 4 crepes 1 tablespoon butter real, melted 4 tablespoons monterey jack cheese shredded or other cheese Heat oven to 350° F. In a small bowl combine eggs, mayonnaise, green onion, mustard, salt, and hot pepper sauce to taste.* Fill 4 crepes, fold, and place seam side down in greased 8 x 8-inch baking dish. Brush tops with melted butter. Bake for 20 minutes or until heated through. Spoon 1 tablespoon cheese on each crepe and place under broiler a minute or two until cheese is melted. * Egg salad can be chilled at this point and used as sandwich filling if you prefer. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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