1
cup self-rising flour
4
egg
1/2
cup milk
1/2 cup + 1 tablespoon
water
2
tablespoons butter, melted
2
pears cored and cut into thin slices
1/4
cup blue cheese, crumbled
1/2
cup cornflake crumbs
1/3
cup Parmesan cheese, grated
4
tablespoons butter
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Blend flour, two of the eggs, milk, water and melted butter in a blender until smooth. Refrigerate at least 30 minutes. Heat a lightly buttered 6-8 inch crêpe pan over medium heat. Pour or spoon 3-4 tablespoons of batter in pan and spread out to form a round crêpe. Brown lightly on each side. Watch closely to avoid overcooking. Set aside. Repeat with remaining batter.
Place 3-4 slices of pear and one teaspoon of crumbled blue cheese on each crêpe. Shape each crêpe into a triangle by folding it over twice. Set aside filled crêpes.
Beat the remaining eggs. In a separate bowl, combine the cornflake crumbs and Parmesan cheese. Carefully brush both sides of each triangle with the beaten egg. Coat with Parmesan cheese mixture. Melt remaining butter in a large skillet and fry carefully until golden brown on each side. Sprinkle with additional blue cheese if desired, and serve warm.
Batter Breakfasts Category Winner
Deona J. Tait
Bronxville, N.Y.
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