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Crepes Au Fromage

French.Palate's picture
Crepes au fromage is a brandied cheese crepe prepared with flavorful roquefort cheese. Cooked with added bechamel sauce, this Crepes Aufromage is nice and spicy with mingled flavors in it.
  Bechamel sauce 8 Fluid Ounce (250 Milliliter)
  Egg yolk 1
  Crepe batter 8 Ounce (225 Gram)
  Melted butter 10 Ounce (25 Gram)
  Brandy 2 Fluid Ounce, warmed (50 Milliliter)
  Salt To Taste
  Pepper To Taste

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2810 Calories from Fat 2349

% Daily Value*

Total Fat 267 g410.6%

Saturated Fat 157.8 g789.1%

Trans Fat 0 g

Cholesterol 1116 mg372%

Sodium 1225.9 mg51.1%

Total Carbohydrates 56 g18.8%

Dietary Fiber 0.27 g1.1%

Sugars 19.3 g

Protein 25 g50.2%

Vitamin A 155.9% Vitamin C 3.2%

Calcium 38.6% Iron 5.4%

*Based on a 2000 Calorie diet

Crepes Au Fromage Recipe