I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Monday, January 18, 2016

Crabmeat Crepes

Make Basic Crepes  (or use store bought crepes)

Filling:

1/2 cup chopped green pepper
2 Tbsp. butter
4 Tbsp. flour
1 cup Half 'n Half cream
1 egg yolk, beaten
1 pound crab meat, picked over to remove any shells
1 cup sour cream
2 Tbsp. grated Parmesan or Romano cheese
Salt and pepper to taste
Hollandaise sauce (optional)

Saute green pepper in butter.  Add flour and then Half 'n Half, stirring constantly; cook until thick.  Add a little of the hot mixture to the egg yolk; then stir back into the mixture in the saucepan.  When quite thick, add crab meat, sour cream, and cheese.  Season to taste and heat to serving temperature.  Spoon  some of the mixture onto each crepe and roll up.  Place rolled crepes on plate and top  with hollandaise sauce, if desired, or a light white sauce (See sauce for Thomas Thomas Jefferson's Crepes, using milk instead of cream and omitting mushrooms and marmalade.)
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