Presents

"From Sandi's Recipe File"

Recipe Source: Eating Light from Better Homes and Gardens Soups & Sandwiches Recipe File

Cheese and Egg-Salad Crepewiches Amount Ingredient 3 3 hard-cooked eggs, chopped 2 tablespoons finely chopped celery 2 tablespoons finely chopped sweet pickle 1 green onion, thinly sliced 1 tablespoon chopped pimento 2 tablespoons mayonnaise or salad dressing 2 tablespoons shredded cheddar or American cheese 1 1/2 teaspoons Dijon-style mustard Dash salt 10 Basic Crepes Lettuce leaves

Preparation Tips:

1. For filling, combine hard-cooked eggs, celery, sweet pickle, green onion, and pimiento. Stir together mayonnaise, shredded cheese, mustard, and salt; toss with egg mixture. Cover; chill.
2. Meanwhile, prepare Basic Crepes. To assemble crepewiches fold 1 crepe in half, forming a semicircle. (Put the unbrowned side of the crepe on the inside.) Place a lettuce on crepe; positioning lettuce so it extends beyond rounded edge of crepe.
3. Bring the corners of the crepe together and overlap, forming a cone; secure with a toothpick. Fill folded crepe with about 2 slightly rounded tablespoons of the filling. Repeat with the remaining 9 crepes and filling. Makes 5 servings.

Click here for an easy to print out shopping list.

Recipe of the Week

Home

Recipe File

Affiliate Programs

Web Rings

Cookbook Library

D & P Home