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Cheese and Egg-Salad Crepewiches




Source of Recipe


Internet


List of Ingredients




3 3 hard-cooked eggs, chopped
2 tablespoons finely chopped celery
2 tablespoons finely chopped sweet pickle
1 green onion, thinly sliced
1 tablespoon chopped pimento
2 tablespoons mayonnaise or salad dressing
2 tablespoons shredded cheddar or American cheese
1 1/2 teaspoons Dijon-style mustard
Dash salt
10 Basic Crepes
Lettuce leaves


Recipe



1. For filling, combine hard-cooked eggs, celery, sweet pickle, green onion, and pimiento. Stir together mayonnaise, shredded cheese, mustard, and salt; toss with egg mixture. Cover; chill.
2. Meanwhile, prepare Basic Crepes. To assemble crepewiches fold 1 crepe in half, forming a semicircle. (Put the unbrowned side of the crepe on the inside.) Place a lettuce on crepe; positioning lettuce so it extends beyond rounded edge of crepe.
3. Bring the corners of the crepe together and overlap, forming a cone; secure with a toothpick. Fill folded crepe with about 2 slightly rounded tablespoons of the filling. Repeat with the remaining 9 crepes and filling. Makes 5 servings

Basic Crepes

Amount Ingredient
2 eggs
1 1/2 cups milk
1 cup all-purpose flour
1 tablespoon cooking oil
1/4 teaspoon salt

1. Beat all ingredients with a rotary beater till blended.
2. Heat a lightly greased 6-inch skillet. Remove from heat.
3. Spoon in about 2 tablespoons batter; lift and tilt skillet to spread batter.
4. Return to heat; brown on one side only. Invert pan over paper towel; remove crepe.
5. Repeat to make 18 to 20 crepes, greasing skillet occasionally.
Tip: Freeze unused crepes between layers of waxed paper, wrapped in moisture- and vaporproof-material, for up to 4 months. Thaw at room temperature 1 hour before using.