Dandelions En Crepes
|Young dandelion greens||1 1⁄2 Pound|
|Boiling water||1 Quart, salted|
|Onion||2 Tablespoon, grated|
|Flour||2 1⁄2 Tablespoon|
|Warm milk||1 Cup (16 tbs)|
|Flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Powdered sugar||2 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Lemon rind||1⁄2 Teaspoon, grated|
|Cheddar cheese||1 Cup (16 tbs), grated|
To make crepes, begin by sifting together 3/4 cup flour, baking powder, salt and sugar.
Add to milk, water and rind.
Mix well, then pour into dry ingredients.
Mix lightly (mixture should retain some lumps).
Cook as thin pancakes over medium heat.
Stack and keep warm.
To make filling, cook greens in water 20 minutes.
Drain well and chop greens coarsely.
Melt margarine in saucepan; stir in onion and 2 1/2 Tbsp.flour.
Slowly stir in milk.
Cook over medium heat 15 minutes.
Fold in greens.
Place a spoonful of filling on each crepe.
Roll in jelly roll fashion.
Place crepes in shallow baking dish, sprinkle with cheese and place under broiler until cheese melts.