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“Great flavor and looks so lovely on the plate. You can easily make these vegan by altering a few ingredients - instead of the crepe use a tortilla, sub the cheddar with soya cheese, use Soy milk insted of Moo milk etc.”
READY IN:
1hr
YIELD:
12 Crepes
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter (1/4 cup) in a saucepan, add bread crumbs, stir and cook until light brown Stir in the parsley, salt, pepper, wine, eggs carrots& cauliflower.
  2. Fill the crepes, fold over and place side by side in a baking dish.
  3. NB You may prepare them up to this point and 20 minutes before serveing place them in a 350F for 15-20 minutes Serve with the cheese sauce SAUCE:
  4. Melt 2 tbsp butter in a saucepan over low heat.
  5. Stir in the flour to make a roux, add salt& pepper continue cooking& stirring until it is bubbly Remove from heat stir in the milk, slowly, mixing well.
  6. Return to heat and bring to a boil.
  7. Add cheese, mustard& worcestershire sauce.
  8. When cheese is melted and the sauce is smooth serve over the hot crepes.

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