Recipe: 23 Crepe Recipes

Have Fun,

Joe

THEA'S CREPES ALMONDINE
2/3 c. flour
1/2 tsp. salt
1 c. milk
3 eggs, beaten
3/4 c. salad dressing
3 tbsp. flour
1/2 tsp. salt
Dash of pepper
1 1/2 c. milk
1 c. (4 oz.) shredded natural Swiss cheese
3/4 c. slivered almonds, toasted
2 c. chopped cooked chicken
1 c. chopped celery
2 tbsp. chopped pimiento
2 tbsp. green onion slices
Combine flour, salt, milk and eggs; beat until smooth. Let stand 30 minutes. For each crepe, pour 1/4 cup batter into hot, lightly greased 8-inch skillet. Cook on one side only until underside is lightly browned. Combine salad dressing, flour and seasonings; gradually add milk. Cook, stirring constantly over low heat until thickened. Add cheese; stir until melted. Stir in 1/4 cup nuts and remaining ingredients. Fill each crepe with 1/2 cup chicken mixture; roll up. Place in 12x8-inch baking dish. Bake at 350 degrees for 20 minutes. Top with remaining sauce and nuts; continue baking 5 minutes. Makes 4 servings.

CREPES POLPETTE
--CREPES:--
3 eggs
1 1/2 c. milk
1/4 tsp. Salt
--FILLING:--
1 1/2 lbs. ground beef
1/2 lb. sausage meat
1 med. onion, finely chopped
1 pkg. frozen spinach, drain well
Salt & pepper to taste
2 1/2 c. Italian style tomato sauce
1 c. shredded cheddar cheese
Brown meats with onion, add spinach and season to taste. Mix well; set aside. Beat crepe mixture. Fry in small pan to make 12 pancakes. Spoon filling into crepes, roll up and place in shallow baking dish. Cover with the tomato sauce. Sprinkle with cheese. Bake in 350 degree oven for 30 minutes. Serves 6.

HAM AND MUSHROOM CREPES
2 eggs
1 c. flour
1 c. milk
1/2 tsp. baking powder
2 oz. butter
1/4 lb. mushrooms
Juice of 1/2 a lemon
1 onion
1 oz. flour
1/2 pt. milk
1/4 lb. cooked ham
2 tbsp. chopped parsley
Salt & pepper to taste
Mix batter. Set aside in refrigerator 4 hours or overnight. Makes 12 crepes. Heat butter in frying pan. Add chopped mushrooms and lemon juice. Cook for 2 minutes. In another pan saute chopped onions until golden. Stir in flour. Cook slightly. Add milk, cook 2-3 minutes. Fold in mushrooms, ham and parsley. Fill crepes and roll up. Can be made ahead. Heat thorough in oven on cookie sheet.

ROYAL CREPES
--CREPES:--
1/2 c. water
6 tbsp. flour
1/2 c. cream or half and half
3 eggs
1 tbsp. butter, melted
Dash of salt
--HOLLANDAISE SAUCE AND FILLING:--
4 egg yolks
3/4 c. butter, melted
3 or 4 tbsp. lemon juice
8 oz. peeled, cooked shrimp or 4 oz. shrimp & 4 oz. cooked lobster meat
3 tbsp. dill, chopped
Shredded cheese for filling
FOR CREPES: Beat water and flour together until smooth. Add cream, stirring. Add eggs one at a time. Stir in butter and salt. Pour small amount of batter to cover bottom of skillet. Cook one side until lightly browned and turn over to lightly brown other side. Remove from skillet and set aside. FOR SAUCE AND FILLING: Combine egg yolks in top of a double boiler. Add butter in a steady stream, whisking constantly, until sauce is smooth and thickened. Season with lemon juice. Add shrimp and dill to sauce. TO FILL: Put a spoonful of sauce on each crepe. Roll up crepes and place in ovenproof dish. Sprinkle with cheese. Broil or bake at 425 degrees until cheese is melted and golden brown. Serve immediately. Pour leftover sauce over the crepes.

CREPES ENSINATA
16 (6 inch) flour tortillas
16 slices (two 8 oz. pkgs.) ham (such as Daneola - oblong)
16 pieces (three 4 oz. cans) whole green chilies
16 strips Monterey Jack cheese (about 1/2 x 4 inches = 3/4 lb.)1 qt. milk
1/4 lb. butter
3/4 c. Cheddar cheese, grated
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. flour
1 tsp. dry mustard
Place ingredients on tortilla in order given; roll up and place 8 in 9 x 13 inch Pyrex dish. Cover with sauce: Mix all ingredients and heat until thick; it will be a thin sauce. Pour over roll-ups. Bake 45 minutes at 350 degrees, covered. Sprinkle with paprika.

RICOTTA FILLED CREPES
1 1/4 c. buttermilk
1 c. whole wheat flour
4 lg. egg whites
Pinch salt
Nonstick cooking spray1 tsp. olive or vegetable oil
1 medium size yellow onion, finely chopped (1 cup)
1 clove garlic, minced
1 medium size zucchini (6 oz.) quartered lengthwise and thinly sliced
3 tbsp. water
1 c. Ricotta cheese, drained in a sieve for 1 hour
1/4 c. grated Parmesan cheese (1 oz.)
2 lg. tomatoes, chopped (3 cups)
3 tbsp. tomato paste
(The crepes can be made up to 2 days ahead, covered with plastic wrap, and refrigerated until ready to use. If you wish, assemble several hours in advance and bake just before serving.) To prepare the crepes; in a food processor or blender, combine the buttermilk, flour, egg whites and salt and whirl for 30 seconds or until well blended. Let stand at room temperature for 1 hour. Coat an 8 inch nonstick skillet with the cooking spray. Heat the skillet over moderately high heat. Pour a scant 1/4 cup of the batter into the skillet and quickly tilt to coat the bottom of the pan with the batter. Cook for 30 seconds to 45 seconds or until the underside of the crepe is cooked and lightly colored. With a spatula, turn the crepe over and cook 30 seconds longer. Transfer to a plate. Repeat with the remaining batter, placing sheets of wax paper between the crepes as you stack them. You should have 12 crepes. To prepare the filling; in an 8 inch nonstick skillet, heat the oil over moderate heat. Add the onion and the garlic and saute, stirring frequently, for 6 minutes or until golden. Add the zucchini and water and cook, covered, 5 minutes more or until the zucchini is tender. Preheat the oven to 450 degrees. Lightly grease an 11 x 7 x 2 inch baking dish. In a medium sized bowl, combine the Ricotta cheese, 2 tablespoons of the Parmesan cheese and the zucchini mixture. Spoon 3 tablespoons of the filling onto a quarter section each crepe. Fold the crepe in half, then quarters, forming a fan shape. In a medium sized bowl, combine the tomatoes and tomato paste. Spread 1/4 cup of the mixture in the bottom of the prepared baking dish. Place the filled crepes in a single layer on top and spoon the rest of the tomato mixture over them. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake for 20 minutes or until bubbling. Serves 4.

FRESH MUSHROOM CREPES
1 batch crepes (16)
1 lb. fresh mushrooms
1/4 c. butter
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. seasoned salt
2 packets beef bouillon
4 tbsp. dry white wine
1 c. sour cream
2 tbsp. minced chives
Slice mushrooms. Saute 4 minutes. Add salt, pepper, seasoned salt, bouillon and wine. Cook over medium heat several minutes. Stir in sour cream and chives. Spoon onto center of crepes, browned side out, and fold over. Can be served immediately or kept in refrigerator and heated in oven.

TUNA CREPES
1/2 c. slivered almonds
3 tbsp. butter
1 (13 oz.) can water-packed tuna
1/4 c. lemon juice
1/4 tsp. hot sauce
1 tbsp. chopped parsley
1/4 tsp. salt
1/8 tsp. mace
1 (6 oz.) can sliced mushrooms, drained
1/4 tsp. dried green onion
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1/4 c. sherry
Basic Crepes
Saute almonds in butter in a heavy skillet for 8 to 10 minutes. Drain on paper towels and set aside. Drain tuna in colander and place in large mixing bowl. Pour lemon juice and hot sauce over tuna; add parsley, salt, mace, mushrooms, dried green onion and enough mushroom soup to hold mixture together. Spoon 1/4 cup tuna mixture in center of each crepe; roll up and place seam side down in a greased 12x8x2 inch baking dish. Dribble sherry over each crepe and sprinkle 1 tablespoon reserved almonds over each. Bake at 350 degrees for 30 minutes. Serve hot. Yield: 8 servings.

CHEESE CREPES
5 tbsp. butter
5 tbsp. flour
2 c. milk
1/2 lb. gruyere cheese, grated
1/2 lb. cheddar cheese, grated
1 drop Tabasco or dash cayenne pepper
1/8 tsp. Worcestershire sauce
Salt and freshly ground pepper to taste
6 (7 inch) crepes
Parsley, grated cheese or grapes
Heat butter in a sauce pan. Stir in flour with a whisk and cook and stir for 2 minutes. Add milk, stirring constantly until mixture comes to a boil and is thickened. Add cheeses and stir over low heat until cheese is melted. Add seasonings to taste. Sauce should be thick. Put approximately 1/2 cup on each crepe and roll. Garnish with parsley, grated cheese or grapes. Serve hot. Note: The sauce can be cooled. Fill the crepes as directed and place side by side in a buttered flat casserole, sprinkle with grated cheese and heat at 350 degrees for 15 minutes or until bubbly. Yields 6 crepes.

SPINACH - FILLED CREPES
Ingredients from plain crepe recipe
CHEESE SAUCE:
1/3 c. butter
1/3 c. unsifted all-purpose flour
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
2 1/2 c. milk
1 1/2 c. (6 oz.) sharp cheddar cheese grated
2 (10 oz.) pkgs. frozen chopped spinach, thawed
6 tbsp. butter
1/2 lb. mushrooms, washed, coarsely chopped
1 whole mushroom, sliced
1 tbsp. chopped parsley
Follow procedure for crepes. To make cheese sauce: Heat butter just until melted; remove from heat. Add flour, salt, pepper and mustard; with wooden spoon, stir until smooth. Add milk slowly, stirring constantly. Return to heat. Over medium heat, bring to boil; stir constantly. Return to heat; simmer 1 minute. Add cheese; stir over low heat just until melted. Remove from heat. Makes 3 cups. Drain spinach well. In the butter in a 10-inch skillet, saute spinach and mushrooms; stir 2 minutes. Remove from heat. Reserve 1/2 cup cheese sauce. Combine rest of sauce with spinach-mushroom mixture; mix well. Preheat oven to 350 degrees. Assemble crepes on buttered, heat proof serving dish or cookie sheet. Place one crepe on dish. Spread with 1/2 cup filling. Top with another crepe. Continue stacking crepes and filling. End with plain crepe on top. Cover completely with foil; heat in oven 20 minutes. Remove foil. Spoon reserved cheese sauce over top. Garnish with sliced mushroom and parsley. Cut into wedges. Serves 8.

BEEF STROGNOFF CREPES
3 lbs. cubed beef
1 lg. sour cream
1/2 c. milk
1 lg. onion, diced
1 can of cream of mushroom soup
Cook beef with diced onion until tender, drain; add sour cream. Mix well. Fill crepe with beef mixture, add 1/2 cup milk with cream of mushroom soup, mix well and pour over crepe. Put in oven until top bubbles and serve at once.

BACON AND ASPARAGUS CREPES WITH PINEAPPLE SAUCE FLAMBE
1 c. sifted all-purpose flour
1/2 tbsp. white sugar
1/8 tsp. salt
1 egg, well beaten
1 c. milk
2 tbsp. butter, melted
PINEAPPLE SAUCE:
1 c. crushed pineapple in heavy syrup
6 oz. pineapple juice
1 1/2 oz. dry sherry
1/8 tsp. ginger
1 tbsp. cornstarch
1 oz. water
Orange color - few drops
ASSEMBLY AND FLAMING:
8 cooked crepes
Pineapple cream cheese softened to spread each crepe
32 strips cooked side bacon
24 asparagus spears
2 oz. Glayva
Mix the dry ingredients and add to combined milk, egg, and butter; beat well. Pour 1 1/2 oz. of batter into a preheated lightly oiled 6 inch frying pan and cook on medium heat for approximately 1 minute per side. Remove and cool on a wire rack. Heat all ingredients except starch and water. Form a slurry with starch and water, thicken sauce and simmer 5 minutes. Spread each crepe with cream cheese and roll around 4 strips of bacon and 3 spears of asparagus and place in well buttered pan, cover with wax paper or foil and heat 20 minutes in a 350 degree oven. Remove, flame with hot Glayva mask with sauce and serve.

POACHED EGGS AND SMOKED SALMON IN DILL CREPES WITH BEURRE
BEURRE BLANC:
1 c. dry white wine
1/3 c. minced shallots
1/2 tsp salt
1/4 lb. butter, softened
1/2 c. white vinegar
2 c. heavy cream
1/4 tsp. Pepper
ASSEMBLY:
1/4 c. vinegar
3 oz. very thinly sliced smoked salmon
6 eggs
Sprigs of dill
BLANC Dill Crepes: 1/2 tsp. salt 1/4 tsp. pepper 1/2 c. water 2 tbsp. minced dill Corn oil 1 egg 1 egg yolk 1/2 c. milk 1/2 tsp. grated lemon rind Combine the flour with the salt and pepper. Beat together the egg, egg yolk, milk, water, lemon rind and dill. Make a well in the dry ingredients and pour in the wet ingredients. Whisk to combine well. Batter will have consistency of heavy cream. Brush a crepe pan (7 inches across the bottom) lightly with corn oil. Heat until quite hot but not smoking. Pour in about 3 tablespoons of batter and quickly swirl to coat the bottom evenly. Cook until surface bubbles and bottom is lightly browned and can be easily lifted from the pan. Turn the crepe with a spatula and brown the other side. Continue with the rest of the batter. Follow procedure for basic Beurre Blanc. Keep warm or make up to a day ahead without adding the butter. Bring to a boil just before serving, adding the butter off the heat at the end. Preheat oven to 375 degrees. Warm the sauce and have ready a large pot filled with 4 inches of simmering water and the 1/4 cup of vinegar. Put the crepes lighter sides up on a baking sheet. Top each with 1/2 ounce of smoked salmon. Crack the eggs into the simmering water and poach to taste (2 to 4 minutes). Transfer the eggs with a slotted spoon to paper toweling to drain and then set each egg in the center of a crepe. Fold opposite sides of the crepe over so that they meet in the middle. Reheat in the oven for 3 to 4 minutes. Transfer to warm individual plates. Pour 2 ounces of the beurre blanc over each portion and garnish with a sprig of fresh dill. Serve at once. For an extra special touch, garnish each portion with a dab of caviar. Instead of wrapping the eggs in crepes, serve them on a bed of cappellini (use 1/2 lb. dried or 3/4 lb. fresh for 5 servings) tossed with a little butter, pepper, minced dill, and slivers of smoked salmon. Top with Beurre Blanc. Substitute scrambled eggs for the poached eggs.

SALMON CREPES
3/4 c. all-purpose flour, sifted (for crepes)
3/4 tsp. salt
2 eggs
1 c. milk
4 tbsp. (1/2 stick) butter (for crepes & sauce)
3 tbsp. flour (for sauce)
Dash of pepper
1/4 tsp. leaf tarragon, crumbled
1 1/2 c. light cream or table cream
2 egg yolks, slightly beaten
1 (1 lb.) can salmon, drained, boned & flaked
1 tbsp. freeze dried chives
1 tbsp. lemon juice
3 tbsp. grated Parmesan cheese
Combine the 3/4 cup flour and 1/4 teaspoon of the salt in a medium-size bowl. Beat eggs until blended in a small bowl; stir in milk; beat until flour mixture until smooth. Heat a 7 inch frying pan slowly; test temperature by sprinkling in a few drops of water. When drops bounce about, temperature is right. Grease pan lightly with butter. Measure batter, 2 tablespoons at a time, into pan, tilting pan to cover bottom. Bake crepe 1 to 2 minutes, or until bottom browns; turn; bake 1 minute longer. As crepes are baked, stack on a plate with paper toweling between; keep warm. Repeat with remaining batter, buttering pan before each baking, to make 12 crepes. Melt remaining 3 tablespoons butter in a medium-size saucepan; blend in the 3 tablespoons of flour. Cook, stirring constantly, until bubbly. Stir in remaining 1/2 teaspoon salt, pepper, tarragon and cream. Continue cooking until sauce thickens and boils 1 minute. Beat egg yolks slightly in a small bowl; stir in about half of the hot sauce, then stir back into remaining sauce in pan. Cook 1 minute longer, remove from heat. Blend 3/4 cup of the sauce with salmon and chives in a medium-size bowl; stir lemon juice into remaining sauce. Place a heaping tablespoon of the salmon mixture on each crepe; roll up, jelly roll fashion; place in a single layer in a buttered broiler-proof dish (13 x 9 x 2 inches). Pour remaining sauce over crepes; sprinkle Parmesan cheese over all. Bake in hot oven (400 degrees) 10 minutes, or until bubbly. (If you prefer top slightly brown, place in broiler for 2-3 minutes.) Serve hot.

CRAB CREPES
1/3 c. chopped green onions
1/2 c. sliced fresh mushrooms
1/2 tsp. dried whole thyme
1 tsp. margarine, melted
1 1/2 tsp. all-purpose flour
1/4 c. plus 2 tbsp. skim milk
2 tbsp. dry white wine
1/2 lb. fresh lump crabmeat, drained & flaked
1 tbsp. chopped fresh parsley
1 1/2 tsp. lemon juice
1/8 tsp. dry mustard
1/8 tsp. salt
Pinch of red pepper
8 light crepes
Vegetable cooking spray
Saute green onions, mushrooms and thyme in margarine in a skillet until vegetables are tender. Reduce heat to low, and add flour. Cook 1 minute, stirring constantly. Gradually add milk and wine; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in crabmeat, parsley, lemon juice, mustard, salt and red pepper. Spoon 1 1/2 tablespoons crabmeat mixture down center of each light crepe; roll up crepes and arrange in a baking pan coated with cooking spray. Cover and bake at 350 degrees for 25 minutes or until thoroughly heated. Broil crepes 4-6 inches from heat 1 minute or until golden brown. Yield: 4 servings (about 262 calories per 2 filled crepes). Protein 18.9; Fat 8.3; Carbohydrate 26.7; Cholesterol 195; Iron 2.2; Sodium 391; Calcium 157.

YOGURT CHICKEN CREPES
CHICKEN FILLING:
1/2 c. onions, chopped
1 c. mushrooms, sliced
18 oz. boneless chicken breast, chopped
4 tsp. margarine
1 tsp. garlic powder
1 tsp. parsley
Salt and pepper to taste
1/2 c. water
4 tsp. cornstarch
1 c. plain yogurt
CREPES:
1 c. skim milk
3/4 c. flour
2 eggs

BASIC MAIN DISH CREPES
1 c. all purpose flour
1 1/4 c. milk
2-3 eggs
1 tbsp. cooking oil
1/4 tsp. Salt
--BREAKFAST SANDWICH BUNDLES:--
In a bowl combine flour, milk, eggs, oil and salt; beat with a rotary beater (or egg beater) until blended. Heat a lightly greased 6" skillet. Remove from heat; spoon in about 2 tablespoons batter. Lift and tilt skillet to spread batter evenly. Return to heat; brown on one side only. (Or cook on inverted crepe pan.) To remove, invert pan over paper toweling; remove crepe. Repeat with remaining batter to make 16 to 18 crepes, greasing skillet occasionally. FOR FILLING: Brown 10 Brown and Serve sausage links according to package directions; drain. Cut each in half lengthwise. In bowl combine 1 1/2 cups chunk style applesauce and 1/4 teaspoon ground cinnamon TO ASSEMBLE: Using basic main dish crepe recipe place 2 sausage halves in center of unbrowned side of each crepe; top with 2 tablespoons applesauce mixture. Overlap two opposite edges of crepe atop filling; fold in remaining edges forming a square packet. Place seam side down in a baking dish. Bake at 375 degrees until hot, about 15 minutes. Pass warmed maple syrup over them. Makes 5 servings.

PUERTA VALLARTE CREPES
12 slices (thin) ham
12 slices Jack cheese
12 flour tortillas
Ortega whole chiles
1 lb. sharp Cheddar
--CHEESE SAUCE:--
1/4 c. butter
1 tsp. salt
2 c. milk
2 c. grated cheese
1/3 tsp. dry mustard
1/8 tsp. pepper
Roll ham, Jack cheese and a strip of chili pepper in flour tortilla. Place in a 9 x 12 inch baking dish. Pour cheese sauce over top of tortilla rolls. Bake at 350 degrees for 30-40 minutes. Heat and pour.

CREPES LANGEUDOC
--CREPES:--
1 egg or 1/2 c. cholesterol free substitute
2 c. flour
2 1/4 c. skim milk
2 tbsp. cooking oil
--SEAFOOD FILLING FOR CREPES:--
1/4 c. margarine
1 c. finely chopped green onions
1 c. chopped celery
1/2 lb. fresh shrimp, chopped & cooked
6 crepes
1/2 c. cream sauce
1/2 c. grated Parmesan cheese
In medium bowl, mix until smooth (or use blender). Let stand 1 hour. Stir and cook each crepe in nonstick pan, using a thin coat of cooking oil if needed (26-32 crepes). (Crepes are freezable, you only need about 6 here.) Melt butter in a skillet; add green onion and celery. Saute for 10 minutes. Add shrimp to onion mixture; saute 5 minutes longer. Fill crepes with shrimp mixture; fold over and place in a greased baking pan. Cream Sauce: 3 tablespoons margarine melted, 3 tablespoons flour, 1 1/2 cup milk, salt and pepper to taste. Melt margarine over low heat; blend in flour. Cook 1 minute, stirring constantly. Add milk; simmer 5 minutes, stirring until thickened. Pour cream sauce over crepes and sprinkle with cheese. Bake at 350 degrees for 15 minutes or until brown. (2-3 servings.)

FIESTA CREPES
2 lbs. ground beef
1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, chopped
2 (8 oz.) cans tomato sauce
1 env. taco seasoning
1 can (16 oz.) creamed corn
4 oz. grated Cheddar cheese
1 c. flour
1/2 c. yellow cornmeal
1 1/2 c. milk
3 eggs
Crepes: beat eggs, add milk, then stir into flour and cornmeal. This will be a thin batter. Heat small (8 inch) saute pan, grease with 1/2 teaspoon margarine for each crepe, add about 1/4 cup batter, tilt pan to spread. Cook over moderate heat for about a minute or until crepe looks dry, turn and heat for another 30 seconds or so. (Crepes do not need to be brown, maybe a little around the edges.) Stack on plate, putting pieces of waxed paper between. These can be made ahead and stored in refrigerator for 24 hours. Makes 12. Meat mixture: brown beef, onion, celery and garlic, pour of drippings. Combine tomato sauce with taco seasoning. Add 1 1/2 cups of tomato sauce mixture to meat and corn. Bring to boil. Spoon approximately 1/3 meat mixture into 9 x 13 pan. Fill and roll crepes with approximately 2 tablespoon of meat mixture and place in baking pan seam side down, on top of meat mixture. Spoon remaining tomato sauce over crepes. Bake 30 minutes at 350 degrees. Sprinkle with cheese and return to oven for 3 minutes.

CREPES
3 lg. eggs, beaten
2 tbsp. melted butter
2/3 c. milk
1/3 c. water
1 c. flour
1/4 tsp. SaltE
ASY TURKEY CREPES:
1/4 c. thinly sliced celery
1/4 c. thinly sliced onion
1/2 tsp. poultry seasonings
1 tbsp. butter
1 can Campbells cream of mushroom or chicken soup
2 c. finely chopped turkey or chicken, cooked
1/3 c. milk
1/2 tsp. grated orange rind
8 crepes
Mix well. Let stand in refrigerator 1 hour. Lightly grease large skillet with butter. Pour 2 or 3 tablespoons of batter into pan, quickly tilt. Cook until golden. Remove to warm platter or preheated 250 degree oven. In pan cook celery and onion with poultry seasoning in butter until tender. Add 1/2 cup soup and chicken or turkey. Heat, stirring often. Spoon on crepes, roll. Combine remaining soup, milk and orange rind; heat. Pour over crepes.

MEXICANA FIESTA CREPES
--CREPES:--
1 c. milk
2/3 c. flour
2 eggs
Dash of salt
1/3 c. cornmeal
--FILLING:--
1/4 c. finely chopped onion
3/4 c. (3 oz.) shredded Swiss cheese
1/3 c. ripe olives, sliced
1 (7 oz.) can whole corn, drained
1 (20 oz.) can enchilada sauce, mild
A little chili powder to taste
Combine all ingredients, beat until smooth. To make: for each crepe pour 1 large stirring spoonful into crepe pan which has been heated on large burner. Immediately tilt pan to coat evenly. Cook over medium heat about 30 seconds or until the top is dull and underside is delicately browned. Turn, continue cooking for 10 to 15 seconds. Slice out on a paper sack turned wrong side out. When cool, stack. Put wax paper or plastic wrap between each crepe. Watch amount of sauce used, for a single serving. Brown meat with celery and onion, drain, stir in corn. Combine 1 1/2 cups enchilada sauce (for double recipe) with meat, mix well. Add chili powder to taste. Spoon 1 to 2 tablespoons meat mixture into each crepe, roll up. Place seam side up in a 13 x 9 baking dish (for the double recipe) or place 2 crepes in individual baking dishes. Spoon remaining 1 cup (double) enchilada sauce over crepes. Bake in preheated oven for 20 minutes. Sprinkle with cheese and top with olives.

BROCCOLI CHEESE CREPES
1 (10 oz.) pkgs. frozen cut broccoli, cooked and drained
1 (3 oz.) can sliced mushrooms
1 tbsp. butter or margarine
1 tbsp. flour
1/4 tsp. salt
3/4 c. milk
3/4 c. shredded Swiss cheese (3 oz.)
2 tbsp. chopped pimento
10 Main Dish Crepes, below
1/2 c. soft bread crumbs
1 tbsp. butter or margarine, melted
MAIN DISH CREPES
1 1/3 c. milk
1 1/3 c. flour
2 eggs
2 tbsp. butter or margarine
1 tsp. salt
Drain mushrooms, reserving liquid. In saucepan melt 1 tablespoons butter; stir in flour and salt. Stir in milk and reserved mushroom liquid. Cook and stir until thickened and bubbly. Stir in 1/2 cup of cheese until melted. Stir in broccoli, mushrooms and pimento. Spoon about 1/4 cup filling along center of unbrowned side of each crepe. Overlap 2 opposite edges onto filling. Place in 13 x 9 inch baking dish. Bake, covered, at 375 degrees for 15 minutes. Combine remaining 1/4 cup cheese, crumbs and 1 tablespoon butter. Sprinkle on crepes. Bake, uncovered, 5 minutes more. Serves 5. For microwave: drain mushrooms as above. In 1 quart measure prepare sauce as above; cook at high for 3 to 4 minutes stirring every minute. Continue preparation as above. Cover with plastic wrap and cook at high for 4 to 5 minutes turning dish once. Continue with topping as above. Cook 1 minute. Sprinkle with paprika, if desired. Place milk, flour, eggs, butter and salt in blender container in that order. Blend until smooth. Stop blender and stir with spatula, if necessary. Pour batter into 9 inch pie plate. Dip heated crepe pan, rounded side down, into batter; repeat. Quickly turn right side up. Cook crepe on one side only. Invert pan and loosen crepe onto place or spread about 1/4 cup batter in hot, lightly greased, 7 or 8 inch skillet. Repeat method for 10 crepes