| 10 | 11 | 12 | 13 | 14 |
| 1 | 27 | 55 | 82 | 109 |
|
The Versatile Egg Cookbook
sticking. Stack crepes between layers of waxed paper, if desired, until
ready to fill.
Mornay Sauce
•
1
3
Dash pepper
1/2 cups skim milk
tablespoons flour
•
•
•
•
•
3
3
2
/4 cup (3 oz.) shredded reduced−fat Swiss cheese
tablespoons grated Parmesan cheese
tablespoons dry vermouth, white wine or lemon juice
In covered jar or blender container, shake or blend together milk, flour and
pepper. In medium saucepan over medium−high heat, cook, stirring
constantly, until mixture boils and is smooth and thickened. Remove from
heat. Stir in cheeses until Swiss cheese is melted. Stir in vermouth.
ASPARAGUS CREPES MORNAY
6
Page
Quick Jump
|