Crepes Au Fromage
|Bechamel sauce||8 Fluid Ounce (250 Milliliter)|
|Crepe batter||8 Ounce (225 Gram)|
|Melted butter||10 Ounce (25 Gram)|
|Brandy||2 Fluid Ounce, warmed (50 Milliliter)|
To make the filling, pour the bechamel and egg yolk into a bowl and beat together until they are thoroughly blended.
Stir in the crumbled cheese and seasoning and beat well to blend.
Chill in the refrigerator for 1 hour.
Fry the crepes according to the instructions in the batter recipe.
Lay the crepes out flat and put about 2 tablespoons of the filling in the centre of each one.
Fold in half, then in quarters to enclose the filling.
Arrange the crepes on a chafing dish or baking dish and pour over the melted butter.
Pour over the warmed brandy and ignite.
Shake gently until the flames have died away, then serve at once.