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Danish Crepewich

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Ingredients
  Canned flat anchovy fillets 2 Ounce, drained (1 Can)
  Butter/Margarine 1⁄4 Cup (4 tbs) (At Room Temperature)
  Dijon style mustard 2 Tablespoon
  Hard-cooked eggs 4 , finely chopped
  Dried dill weed 1⁄4 Teaspoon
  Finely chopped parsley 2 Teaspoon
  Finely chopped chives 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cucumber 1⁄2 Small, finely chopped
  6 inch crepes 6 , cooked (All Purpose Variety)
  Minced parsley 2 Tablespoon (For Garnish)
  Thin cucumber slices 3 , quartered (For Garnish)
  Cherry tomatoes 3 , halved (For Garnish)
Directions

Finely chop anchovies.
In a medium bowl, combine chopped anchovies, butter or margarine, mustard, eggs, dill weed, 2 teaspoons parsley, chives, pepper and chopped cucumber.
Spread evenly on cooked crepes.
Layer coated crepes to make a 6-layer stack.
Spoon 2 tablespoons chopped parsley for garnish in a ring around edge of top crepe.
Complete garnishing with cucumber pieces and cherry tomato halves.

Recipe Summary

Cuisine: 
European

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