Salton, Inc CM5C - Manual (Page 12)

12
Swiss-Salami
Crepes
Sliced Swiss cheese
Sliced salami (or boiled ham)
Cut cheese and salami into thin 1 ⁄
4
” strips (julienne) about
3 inches long or less. Arrange 4-5 strips of each down center (brown
side) of each crepe. Fold and roll crepe over filling. Heat
1 ⁄
4
” oil in
skillet over medium heat, until hot but not smoking. Fry a few at a
time, first seam side down, then turn. Watch carefully as they will
brown and crisp quickly. Drain on paper towel and serve hot.
Tacos
1 batch cornmeal crepes (about 16)
1 lb. ground beef
2 small onions, chopped fine
1 envelope Taco Seasoning Mix (1-
1 ⁄
4
oz.)
3 ⁄
4
- 1 cup water (see filling recipe on package for amount)
Taco Sauce
Optional toppings: shredded lettuce, shredded sharp cheese,
chopped fresh tomatoes.
Garnish with toppings
In large skillet, brown and cook beef and onions until meat is
crumbly and onions tender. Drain excess fat. Add seasoning mix,
water; simmer 15-20 minutes. Spoon heaping tablespoon or two of
hot filling across center of each crepe; brown side out. Roll crepes
over filling and keep warm in oven. Serve topped with Taco Sauce.
Blinis
1 batch buckwheat crepes, warm (about 16)
1 4 oz. jar red caviar
1 ⁄
2
pint sour cream
3 hard boiled eggs, chopped finely
1 large onion, chopped fine
Use freshly made crepes, or warm those from freezer or
refrigerator in low oven. Combine caviar and sour cream and place
in serving bowl. Place eggs and onion in serving bowls. Let guests
spoon a little of each onto a crepe, fold and eat from the hand.