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.
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