Fluffy Cheese Crepes
|Butter||125 Gram (1/2 Cup)|
|Plain flour||1⁄2 Cup (8 tbs)|
|Milk||435 Milliliter (1 3/4 Cups)|
|Grated cheddar cheese||1 Pound (500 Gram)|
|Black pepper||1⁄2 Teaspoon|
|Eggs||6 , separated|
|Parsley||65 Gram (1/4 Cup)|
|Chopped parsley||1 Tablespoon|
Make the crepes using the Basic Crepe Batter.
Set aside and keep warm.
Melt the butter in the tqp of a double boiler.
Add the flour and stir until smooth.
Place over simmering water and cook for five minutes.
Add the milk, stirring constantly.
Stir in the cheese and pepper and cook for another five minutes.
Remove from heat and beat in the egg yolks one at a time, beating well after each addition.
Set aside to cool slightly.
Beat the egg whites with the salt until stiff.
Gently fold into the cheese mixture.
Fill each crepe with some of the cheese mixture and fold over.
Place in a buttered shallow baking dish.
Dot with the Va cup butter and bake in a 350°F (180°G) oven for 20-30 minutes.
Sprinkle with chopped parsley.