Salton CM1337, Инструкция пользователя

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1/8 tsp. (pinch) pepper
2 eggs
1/4 cup (60 ml) grated parmesan cheese
2 tbsp. (30 ml) butter or margarine
1 tsp. (5 ml) oregano (optional)
16 oz. (500 ml) Italian-style tomato sauce
Preheat oven to 350°F (190°C). Mix all ingredients except tomato sauce. Place
heaping tablespoon of mixture down center of each crepe, brown side down.
Roll to cover fi lling and place each, seam side down, in at 13” x 9” (33 x 23
cm) casserole. Cover center of the row of crepes with tomato sauce. Top with
additional parmesan cheese if desired. Bake for 25-30 minutes or until hot and
bubbling. Serve two or three crepes per portion.
Seafood Crepes with Shrimp Sauce
8-10 crepes
2 tbsp. (30 ml) butter or margarine
1/2 cup (125 ml) green onions or scallions, thinly sliced
3/4 cup (180 ml) celery, thinly sliced
1 cup (250 ml) Dungeness or king crabmeat, fl aked (6 ounces, 170 g)
1 cup (250 ml) cooked tiny shrimp (6 ounces, 170 g)
1/2 cup (120 ml) mayonnaise
2 tbsp. (30 ml) pimento, diced
1 tsp. (5 ml) curry powder
1 tsp. (5 ml) lemon juice
Sauce
10 oz. (294 g) can condensed cream of shrimp soup
1 tsp. (5 ml) lemon juice
1/2 can milk or half-and-half
Preheat oven to 350°F (190 °C). In a small skillet, sauté onions and celery in
butter until tender-crisp. Combine remaining ingredients in a bowl; add celery
and onion mixture. Place 1-2 heaping tablespoons of fi lling across the center of
each crepe, brown side down, and roll. Place in a buttered 9” x 11” (23 x 27 cm)
baking dish; cover with aluminum foil. Bake 15 - 20 minutes or until hot. Serve
with hot sauce.
To make sauce, combine ingredients in a saucepan and heat, stirring until
smooth and hot.
Mexican Enchiladas
12 cornmeal crepes
1 lb. (454 g) ground beef
1/2 cup (120 ml) green or yellow onions, chopped
10 pitted ripe olives, sliced
1 tsp. (5 ml) salt
1 clove garlic, minced
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