CREPE ROLL APPETIZERS

Ingredients :

Crepes:

3 eggs

1 cup milk

1 cup flour

½ teaspoon salt

1 ½ tablespoon melted butter

Extra melted butter for cooking crepes

Filling:

3 cups cream cheese

½ cup parsley, finely chopped

1 teaspoon fresh thyme, finely chopped

1 teaspoon fresh tarragon, finely chopped

½ cup red pepper, blanched, chopped and blended or ½ cup canned red pepper drained

¾ cup spinach, blanched, finely chopped

¼ cup bacon, fried and crumbled

Preparation:

Crepes:
Blend all ingredients and force through a strainer. Chill for an hour. If possible use a large teflon square skillet to make the crepes, if not use a large round one. Brush melted butter on skillet and pour just enough butter to coat the bottom of the skillet. Cook pancake at medium heat, for 2 minutes approximately, or until edges begin to get golden. Turn crepe with a metal spatula and cook until golden (1 minute more, approximately). Remove crepe from pan and repeat procedure with the rest of the batter.

Filling:
Melt cream cheese in a pan and divide in 3 equal amounts. Combine first amount with the red pepper. The second with spinach, bacon and parsley (separating 1 tablespoon of parsley for later use). Combine last amount with remaining parsley, thyme and tarragon. Season each of the fillings with salt and pepper. Chill mixtures 1 hour. Mixtures must be thick.Spread crepes with red pepper cream cheese. Roll crepes, trim ends and wrap in aluminum foil tightly. Repeat same procedure with the other fillings. Chill for 3 to 4 hours. Before serving, remove from the refrigerator, unwrap and cut in slices. Arrange on a serving dish alternating colors. Cream cheese rolls can be kept in the freezer.

Yields: 3 rolls per filling and approximately 15 to 18 per roll

Back