Crepes Au Fromage Recipe
Crepes au fromage is a brandied cheese crepe prepared with flavorful roquefort cheese. Cooked with added bechamel sauce, this Crepes Aufromage is nice and spicy with mingled flavors in it.
Ingredients
| Bechamel sauce 250ml/8floz | ||
| Egg yolk | 1 | |
| Roquefort cheese, | ||
| Crumbled 150g/5oz | ||
| Crepe batter 225g/8oz | ||
| Butter, melted 25g/10oz | ||
| Brandy, warmed 50ml/2floz | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
To make the filling, pour the bechamel and egg yolk into a bowl and beat together until they are thoroughly blended.
Stir in the crumbled cheese and seasoning and beat well to blend.
Chill in the refrigerator for 1 hour.
Fry the crepes according to the instructions in the batter recipe.
Lay the crepes out flat and put about 2 tablespoons of the filling in the centre of each one.
Fold in half, then in quarters to enclose the filling.
Arrange the crepes on a chafing dish or baking dish and pour over the melted butter.
Pour over the warmed brandy and ignite.
Shake gently until the flames have died away, then serve at once.
Stir in the crumbled cheese and seasoning and beat well to blend.
Chill in the refrigerator for 1 hour.
Fry the crepes according to the instructions in the batter recipe.
Lay the crepes out flat and put about 2 tablespoons of the filling in the centre of each one.
Fold in half, then in quarters to enclose the filling.
Arrange the crepes on a chafing dish or baking dish and pour over the melted butter.
Pour over the warmed brandy and ignite.
Shake gently until the flames have died away, then serve at once.
Chef
