Salton, Inc CM5C - Manual (Page 15)

15
Fresh Mushroom Crepes
1 batch crepes (about 16)
1 lb. fresh mushrooms
1 ⁄
4
cup butter
1 ⁄
2
tsp salt
1 ⁄
4
tsp pepper
1 ⁄
2
tsp seasoned salt
2 packets of beef bouillon
4 TBL dry white wine
1 cup dairy sour cream
2 TBL minced chives
Slice mushrooms and sauté in skillet in butter about 4 minutes.
Add salt, pepper, seasoned salt, bouillon and wine. Cook over
medium heat several minutes. Stir in sour cream and chives. Heat,
but do not boil. Spoon about 4 tablespoons mushrooms and sauce
onto center of crepes, browned side out, and fold over.
Ham ‘n Eggs Hollandaise
1 batch basic or buckwheat crepes
Sliced boiled ham, circles preferably
Hard-boiled eggs, sliced (or soft scrambled eggs)
Asparagus spears, fresh or frozen, cooked (optional)
Melted butter or margarine
Hollandaise Sauce (about
1 ⁄
4
cup per crepe)
Preheat oven to 350°F. Assemble desired number of crepes by
placing slice of ham on each crepe, brown side out. Trim ham slice
to fit, it necessary. Arrange 4-5 slices of eggs or heaping spoonful
of scrambled eggs and 2 or 3 asparagus spears across center.
Spoon on a coating of Hollandaise sauce. Roll crepe and place
seam side down in buttered baking dish. Brush or drizzle with
melted butter. Bake 10-15 minutes until hot. Serve with
additional warm Hollandaise sauce or cheese sauce.