Crepes With Creamed Cauliflower
From singasongof6pans 12 years agoIngredients
- Make the creamed cauliflower first and set aside on a burner. You'll probably need to warm it right before serving. shopping list
- Crepes: shopping list
- 1/2 cup all-purpose flour (I use half soy and half whole wheat) shopping list
- 1 egg shopping list
- 1/4 cup half and half shopping list
- 1/4 cup water shopping list
- 1/8 teaspoon salt shopping list
- 1 Tablespoon butter, melted shopping list
- Creamed Cauliflower: shopping list
- 2/3 medium head fresh cauliflower shopping list
- salt and pepper to taste shopping list
- about 1 Tablespoon of butter shopping list
- about 1 Tablespoon of flour shopping list
- about 3/4 cup of milk shopping list
- Other seasonings to taste (I like garlic and a little rosemary) shopping list
How to make it
- Crepes:
- In a bowl, whisk the flour and egg then gradually add the half and half and water, stirring well. Add the salt and butter and beat until smooth.
- Heat a lightly oiled frying pan over medium high heat. Pour about 1/4 cup of the batter into the pan then tilt the pan in a circular fashion so the batter coats the surface well. Try to keep it even but remember that even ugly crepes are delicious. ;)
- Cook the crepe until the bottom is a light brown color, about two minutes. When brown, turn and brown the other side. Serve hot.
- Creamed Cauliflower:
- Boil the cauliflower until tender in lightly salted water. When it's done, mash all or some of it if desired, put into a serving bowl or pan, and set aside.
- In another pan, melt butter over medium heat then add flour and stir constantly until well blended and smooth with no lumps.
- Slowly add the milk and continue to stir constantly until the mixture thickens.
- Season as desired then pour over cooked cauliflower. Mix well.
- When the crepes are ready, put desired amount of creamed cauliflower on a crepe, fold and eat.
- Absolutely marvelous served with a tossed salad and steamed carrots.
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