Recipe: Crepes Noel - Crab or Cherry Filling (Bisquick recipe, freeze ahead, 1960's)

CREPES NOEL
"From tree trimming time to twelfth night, these delicate pancakes, the season's most versatile party food, can be filled for appetizers, main dishes or dessert."


FOR THE CREPES:
1 cup Bisquick Baking Mix
1 egg
1 cup milk
FOR FILLING (RECIPES FOLLOW):
Creamy Crab Filling and Cheese Sauce
Cherry Blintz Filling and Sauce

Beat (dry) Bisquick, egg and milk with rotary beater until smooth.

Lightly grease 6- or 7-inch skillet. Heat skillet until few drops water sprinkled on it "skitter" around. Spoon about 3 tablespoons batter at a time into hot skillet. Tilt skillet to coat bottom. Bake until bubbles appear. Loosen edge gently; turn to finish baking. Cool.

Stack cooled crepes between layers of waxed paper; freeze. To thaw, separate crepes and let stand about 30 minutes.

Heat oven to 400 degrees F.

Spread each crepe with about 1 1/2 tablespoons of the selected filling (below); roll up. Place seam side down in buttered baking dish, 11 1/2 x 7 1/2 x 1 1/2-inches.

Bake 10 minutes.

Top each 2 rolls with scant 1/4 cup of the selected hot sauce (below). Serve immediately.

Makes 10 to 12 servings

FILLING AND SAUCE SELECTIONS:

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CREAMY CRAB FILLING AND CHEESE SAUCE:

CREAMY CRAB FILLING:
Mix together:
1 (3 ounce) package cream cheese, softened
2 tablespoons sherry
1/4 teaspoon garlic salt
Fold in:
1 (7 1/2 ounce) can crabmeat, drained and cartilage removed

CHEESE SAUCE:
Prepare 1 cup of your favorite cheese sauce.

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CHERRY BLINTZ FILLING AND SAUCE:

CHERRY BLINTZ FILLING:
Mix together:
1/2 cup small curd creamed cottage cheese
1 (3 ounce) package cream cheese, softened
2 tablespoons sugar
1 tablespoon lemon juice

CHERRY BLINTZ SAUCE:
Heat until bubbly, stirring occasionally:
1 can (1 pound 5 ounces) cherry pie filling
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon

Source: Recipe booklet: Holiday Parties on Ice - Bake and Freeze Recipes from Betty Crocker, General Mills, Inc., 1969