mike@ncsu.UUCP (10/19/83)
Here is a crepe recipie of my own creation that you might enjoy:
1 pkg frozen Alaskan King crab legs
1 can asparagus spears
8 oz. grated swiss cheese
8 crepes
Make crepes. A recipie for crepes can be found in most decent cookbooks
(try Joy of Cooking). Fill each with 3 asparagus spears, a crab leg or
two, and a handfull of swiss cheese (note exact measurements).
Roll up, and place in a baking dish. Cover them with white sauce (recipie
below) and bake at 350 for about 20 min. Eat.
white sauce.
2 Tb butter
2 Tb flour
1/2 c. milk
3 Tb sherry
s&p
Melt butter in a sauce pan. Dissolve flour in butter. Stir in milk slowly
over medium heat. Don't use all of the milk right at first, since the thickness
of this sauce seems to vary according to the weather and phase of the moon.
When the sauce reaches the consistancy of pancake batter, add sherry, s & p to
taste. Allow to cook long enough for the alcohol to evaporate out of the sherry(about 5-10 min). Pour over crepes.
Note: if you are using fresh asparagus and/or crab legs (recommended!) cook them
first.
good eating!
Mike Clark
!decvax!duke!mcnc!ncsu!mike