Salton, Inc CM5C - Manual (Page 16)

16
Crepes Florentine
10-12 crepes
1 10 oz package frozen chopped spinach
4 TBL butter or margarine
3 TBL all-purpose flour
1 cup milk
1 ⁄
2
tsp salt
1 ⁄
8
tsp nutmeg
1 ⁄
8
tsp pepper
1 cup shredded or diced Swiss cheese (4-5 oz.)
1 tsp grated onion
Melted butter or margarine
Parmesan cheese, grated
Preheat oven to 375°F. Cook spinach and drain well; set aside.
Melt butter in large (2 qt.) sauce pan; remove from heat and add
flour, stirring until well mixed. Add milk; return to heat and stir until
smooth and thickened. Add salt, nutmeg, pepper, cheese, onion
and spinach. Blend well; remove from heat when cheese is
melted. On each crepe place one heaping tablespoon of spinach
filling, brown side of crepe out. Roll and place seam side down in
buttered 9” x 9” baking pan. Brush or drizzle with melted butter,
sprinkle with grated parmesan. Bake 15-20 minutes or until hot.
Variations: To spinach filling add finely diced cooked ham or
before rolling, sprinkle filling with crumbled crisp bacon.
Crepes Manicotti
1 batch crepes (about 16)
1-
1 ⁄
2
cups (15 oz.) ricotta cheese
1 ⁄
2
lb. mozzarella cheese, diced in 1 ⁄
2
inch cubes
1 ⁄
2
tsp salt
1 ⁄
8
tsp pepper
2 eggs
1 ⁄
4
cup grated parmesan cheese
2 TBL butter or margarine
1 tsp oregano (optional)
1 14 oz. jar Italian-style tomato sauce
Preheat oven to 350°F. Mix all ingredients except tomato sauce.
Place heaping tablespoon of mixture down center of each crepe
(brown side out). Roll to cover filling and place each crepe, seam
side down, in 13” x 9” casserole. Pour sauce down center of
crepes Top with additional parmesan cheese if desired. Bake at
350°F for 25-30 minutes or until hot and bubbling. Serve two or
three crepes per portion.