Cheese And Egg Salad Sandwiches Recipe
Ingredients
| 3 hard-cooked eggs, chopped | ||
| Celery | 2 Tablespoon, finley chopped | |
| 2 tablespoons finely chopped sweet pickle | ||
| Green onion | 1 , thinly sliced | |
| Pimiento | 1 Tablespoon, chopped | |
| 2 tablespoons mayonnaise or salad dressing | ||
| 2 tablespoons shredded cheddar or American cheese | ||
| 1 1/2 teaspoons Dijon-style mustard | ||
| Salt | 1 Dash | |
| 10 Basic Crepes | ||
| Lettuce leaves | ||
Directions
For filling, combine hard-cooked eggs, celery, sweet pickle, green onion, and pimiento. Stir together mayonnaise, shredded cheese, mustard, and salt; toss with egg mixture. Cover; chill.
Meanwhile, prepare Basic Crepes. To assemble crepewiches fold 1 crepe in half, forming a semicircle. (Put the unbrowned side of the crepe on the inside.) Place a lettuce leaf on crepe, positioning lettuce so it extends beyond rounded edge of crepe.
Bring the corners of the crepe together and overlap, forming a cone; secure with a toothpick. Fill folded crepe with about 2 slightly rounded tablespoons of the filling. Repeat with the remaining 9 crepes and filling.
Basic Crepes: Combine 2 eggs, 1 1/22 cups milk, 1 cup all-purpose flour, 1 tablespoon cooking oil, and 1/4 teaspoon salt Beat with a rotary beater till blended. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in about 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown on one side only. Invert pan over paper towel; remove crepe. Repeat to make 18 to 20 crepes, greasing skillet occasionally.
Meanwhile, prepare Basic Crepes. To assemble crepewiches fold 1 crepe in half, forming a semicircle. (Put the unbrowned side of the crepe on the inside.) Place a lettuce leaf on crepe, positioning lettuce so it extends beyond rounded edge of crepe.
Bring the corners of the crepe together and overlap, forming a cone; secure with a toothpick. Fill folded crepe with about 2 slightly rounded tablespoons of the filling. Repeat with the remaining 9 crepes and filling.
Basic Crepes: Combine 2 eggs, 1 1/22 cups milk, 1 cup all-purpose flour, 1 tablespoon cooking oil, and 1/4 teaspoon salt Beat with a rotary beater till blended. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in about 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown on one side only. Invert pan over paper towel; remove crepe. Repeat to make 18 to 20 crepes, greasing skillet occasionally.
Chef
