Egg And Nut Filled Crepes Recipe
Egg And Nut Filled Crepes is easy to make. The cheese sauce and white pepper gives the Egg And Nut Filled Crepes a two dimensional taste.
Ingredients
| Mayonnaise | 6 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Ground coriander | 1/2 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Few grains paprika | ||
| 3 hard-cooked eggs, chopped | ||
| Filberts | 1 /2 Cup (16 tbs), finely chopped | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Cheese Sauce | ||
Directions
Blend mayonnaise with a mixture of the salt, coriander, pepper, and paprika; mix in the eggs, filberts, and celery.
Spoon about 3 tablespoons of the filling onto each crepe; roll up.
Place crepes in a shallow baking dish.
Cover with the Cheese Sauce.
Heat in a 375°F oven about 20 minutes, or until sauce is bubbly.
Spoon about 3 tablespoons of the filling onto each crepe; roll up.
Place crepes in a shallow baking dish.
Cover with the Cheese Sauce.
Heat in a 375°F oven about 20 minutes, or until sauce is bubbly.
Chef
