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Crepes Au Fromage Recipe
|Bechamel sauce||8 Fluid Ounce (250 Milliliter)|
|Crepe batter||8 Ounce (225 Gram)|
|Melted butter||10 Ounce (25 Gram)|
|Brandy||2 Fluid Ounce, warmed (50 Milliliter)|
Serving size: Complete recipe
Calories 2810 Calories from Fat 2349
% Daily Value*
Total Fat 267 g410.6%
Saturated Fat 157.8 g789.1%
Trans Fat 0 g
Cholesterol 1116 mg
Sodium 1225.9 mg51.1%
Total Carbohydrates 56 g18.8%
Dietary Fiber 0.27 g1.1%
Sugars 19.3 g
Protein 25 g50.2%
Vitamin A 155.9% Vitamin C 3.2%
Calcium 38.6% Iron 5.4%
*Based on a 2000 Calorie diet
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.