Danish Crepewich Recipe
Ingredients
| Anchovy fillets, | 1 Can (10oz), drained | |
| 1/4 cup butter or margarine, room temperature | ||
| 2 tablespoons Dijon-style mustard | ||
| 4 hard-cooked eggs, finely chopped | ||
| 1/4 teaspoon dried dill weed | ||
| Parsley | 2 Teaspoon, finely chopped | |
| Chives | 2 Teaspoon, finley chopped | |
| Pepper | 1/4 Teaspoon | |
| Cucumber | 1/2 Small, finely chopped | |
| All purpose flour | 6 | |
| Minced parsley | 2 Tablespoon, garnish | |
| 3 thin slices cucumber, quartered, for garnish | ||
| 3 cherry tomatoes, halved, for garnish | ||
Directions
Finely chop anchovies.
In a medium bowl, combine chopped anchovies, butter or margarine, mustard, eggs, dill weed, 2 teaspoons parsley, chives, pepper and chopped cucumber.
Spread evenly on cooked crepes.
Layer coated crepes to make a 6-layer stack.
Spoon 2 tablespoons chopped parsley for garnish in a ring around edge of top crepe.
Complete garnishing with cucumber pieces and cherry tomato halves.
In a medium bowl, combine chopped anchovies, butter or margarine, mustard, eggs, dill weed, 2 teaspoons parsley, chives, pepper and chopped cucumber.
Spread evenly on cooked crepes.
Layer coated crepes to make a 6-layer stack.
Spoon 2 tablespoons chopped parsley for garnish in a ring around edge of top crepe.
Complete garnishing with cucumber pieces and cherry tomato halves.
Chef
