Salton, Inc CM5C - Manual (Page 11)

11
Pigs in Blankets
1 batch crepes (about 16)
Pork sausage links (pre-cooked and browned) or frankfurters
cut in half
Prepared Mustard
Oil
Fold and roll crepe (brown side in) around sausage which has
been topped with mustard. Heat
1 ⁄
4
” oil in skillet over medium heat
until hot but not smoking. Fry crepes a few at a time in hot oil, first
seam side down, then turn. Watch carefully as they will brown and
crisp quickly. Serve hot.
Note: For smaller appetizers, cut into 1- 1 ⁄
2
to 2” lengths, secure with
toothpicks.
Cream Cheese “et cetera”
1 batch crepes (about 16)
1 8 oz. package cream cheese
Seasonings: Sliced olives, bacon bits, anchovy filet or paste, dash
of Worcestershire sauce, jam, horseradish, relish, or any other
seasoning that goes well with cream cheese.
Oil
Cut chilled cream cheese into approximately 16 (1/2 oz.) slices;
place one in center of each crepe (brown side up). Top with one of
the seasonings. Fold crepes into tight envelope and place seam
side down on a plate. Heat
1 ⁄
4
” oil in skillet over medium heat, until
hot but not smoking. Fry crepe envelopes a few at a time, seam
side down, then turn. Watch carefully as they will brown and crisp
quickly. Drain on paper towel and serve hot.
Note: A fun do-it-yourself hors d’oeuvres.