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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.
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Breakfast
Dish: 
Pancake

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