Recipe - Crepes Fitzgerald

CREPES
6 Eggs
1 cup Soy Flour
1 cup Water
1 teaspoon Salt

FILLING
Leftover, herbroasted
chicken (whne this ran out
I switched to finely minced
ham)
Steamed and cooled Broccoli
Vidalia Onions
Shredded raw spinace
Brussel Sprouts just
kidding Mouse
Sliced Mushrooms

I was in a creative mood last night and decided to try to make a
gastonomical delight for karen that had no carbohydrates in it.. this is
what I came up with...

Crepes: process in blender for 30 seconds. cook crepes as you normally
would and let cool.

Now, finely dice remaining ingredients. Place a little bit of each
ingredient on 1/3 of cooled crepe and place a few blobs of some neufchtel
cheese in there too. Roll up crepe and place on a lightly oiled baking
sheet... repeat 6 more times or untill crepes or filling is all gone.

heat through in a warm oven.

serve on warmed plates and top w/ fresh Hollandaise or Bernaise sauce. I
used Bernaise because I was after the extra flavor the Tarrogon would
impart to the dish.
Posted to FOODWINE Digest 15 November 96

Date: Sat, 16 Nov 1996 10:10:04 0500

From: Mac Geek john@GUNTERMAN.MV.COM