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.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 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

Directions

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

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