Cauliflower Mornay Crepes

"Oh so good! I made these when my kids were little. Believe it or not they loved them. Again compliments of Crepe Cookery, 1976."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:
40mins
Ingredients:
10
Serves:
4
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ingredients

  • 1 small cauliflower, broken into flowerets (approximately 2 cups)
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 12 cup light cream
  • 12 cup milk
  • 12 teaspoon salt
  • 8 cooked crepes
  • 12 cup soft breadcrumbs
  • 1 tablespoon melted butter
  • 14 cup grated parmesan cheese
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directions

  • Preheat oven to 350 degrees.
  • Steam cauliflower until tender; drain thoroughly.
  • Melt 2 Tbsp.
  • butter; stir in flour until smooth.
  • Add cream, milk and salt to roux and cook over low heat, stirring until thickened.
  • Combine the cauliflower with cream sauce.
  • Fill crepes; fold in half and place in shallow baking pan.
  • Melt remaining tablespoon of butter and mix with bread crumbs and cheese.
  • Sprinkle over crepes.
  • Cook in oven about 15 to 20 minutes.

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Reviews

  1. How can you store unused cauliflower crepes? Can they be frozen?
     
  2. These are good, I added cayenne and Parmesan cheese to the roux and used recipoe#124163 for the crepes. I just drizzled some melted butter and then sprinkled Parmesan cheese and garlic powder over the crepes before baking, delicious! thanks Paula!...Kitten:)
     
  3. Well, I *wanted* to like these, but they really just did not do it for us. I used Basic Whole Wheat French Crepes #102058 and got 9 crepes, rather than 8 (I guess my cauliflower was a little bit big). I love cauliflower, but we just found this very bland and "white" tasting. I really feel like these needed something to give them a bit of oomph. I added a little bit of thyme and pepper with the salt, but they didn't really even show through. I think these would benefit from the addition of some onion or garlic or spices or something, but as it is it was just plain to the point of being unpalatable. We ate them but it is not something I would repeat. Sorry, Paula.
     
  4. This was great. I cheated and used store bought crepes.Used fresh ground nutmeg in the sauce skipped the salt and followed everything else. Delish! --
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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