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Savory, blue cheese and pear-filled crepes,
coated in Parmesan cheese and corn flake crumbs are fried in
butter and served warm with a sprinkling of crumbled blue cheese.
Blue Cheese and Pear
- 1 cup self-rising flour
4 large eggs
1/2 cup milk
1/2 cup plus 1 tablespoon water
2 tablespoons butter, melted
2 pears cored and cut into thin slices
1/4 cup blue cheese, crumbled
1/2 cup corn flake crumbs
1/3 cup freshly grated Parmesan cheese
4 tablespoons butter
- Blend flour, two of the eggs, milk, water
and melted butter in a blender until smooth. Refrigerate at least
30 minutes. Heat a lightly buttered 6 to 8-inch crêpe pan
over medium heat. Pour or spoon 3 to 4 tablespoons of batter
in pan and spread out to form a round crêpe. Brown lightly
on each side. Watch closely to avoid overcooking. Set aside.
Repeat with remaining batter.
- Place 3 to 4 slices of pear and one teaspoon
of crumbled blue cheese on each crêpe. Shape each crêpe
into a triangle by folding it over twice. Set aside filled crêpes.
- Beat the remaining eggs.
- In a separate bowl, combine the corn flake
crumbs and Parmesan cheese.
- Carefully brush both sides of each triangle
with the beaten egg. Coat with Parmesan cheese mixture.
- Melt remaining butter in a large skillet
and fry carefully until golden brown on each side. Sprinkle with
additional blue cheese if desired, and serve warm.
Makes 12 crepes.
Batter Breakfasts Category Winner Deona
J. Tait of Bronxville, N.Y.
Recipe and photograph provided courtesy
of the American Dairy Association.
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