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Servings: 12 CrÍpes
Prep Time: 40 mins
Cook Time: 10 mins

 
 
 

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

 

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 crÍpe pan over medium heat. Pour or spoon 3-4 tablespoons of batter in pan and spread out to form a round crÍpe. 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 crÍpe. Shape each crÍpe into a triangle by folding it over twice. Set aside filled crÍpes.

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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