Cheese And Egg Salad Sandwiches
|Hard-cooked eggs||3 , chopped|
|Finely chopped celery||2 Tablespoon|
|Finely chopped sweet pickle||2 Tablespoon|
|Green onion||1 , thinly sliced|
|Chopped pimiento||1 Tablespoon|
|Mayonnaise/Salad dressing||2 Tablespoon|
|Shredded cheese||2 Tablespoon (Cheddar Or American)|
|Dijon-style mustard||1 1⁄2 Teaspoon|
For filling, combine hard-cooked eggs, celery, sweet pickle, green onion, and pimiento. Stir together mayonnaise, shredded cheese, mustard, and salt; toss with egg mixture. Cover; chill.
Meanwhile, prepare Basic Crepes. To assemble crepewiches fold 1 crepe in half, forming a semicircle. (Put the unbrowned side of the crepe on the inside.) Place a lettuce leaf on crepe, positioning lettuce so it extends beyond rounded edge of crepe.
Bring the corners of the crepe together and overlap, forming a cone; secure with a toothpick. Fill folded crepe with about 2 slightly rounded tablespoons of the filling. Repeat with the remaining 9 crepes and filling.
Basic Crepes: Combine 2 eggs, 1 1/22 cups milk, 1 cup all-purpose flour, 1 tablespoon cooking oil, and 1/4 teaspoon salt Beat with a rotary beater till blended. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in about 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown on one side only. Invert pan over paper towel; remove crepe. Repeat to make 18 to 20 crepes, greasing skillet occasionally.