CAULIFLOWER MORNAY CREPES
Oh so good! I made these when my kids were little. Believe it or not they loved them. Again compliments of Crepe Cookery, 1976.
Provided by PaulaG
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Steam cauliflower until tender; drain thoroughly.
- Melt 2 Tbsp.
- butter; stir in flour until smooth.
- Add cream, milk and salt to roux and cook over low heat, stirring until thickened.
- Combine the cauliflower with cream sauce.
- Fill crepes; fold in half and place in shallow baking pan.
- Melt remaining tablespoon of butter and mix with bread crumbs and cheese.
- Sprinkle over crepes.
- Cook in oven about 15 to 20 minutes.
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Latricia Hill
[email protected]I'm not a very experienced cook, but these crepes turned out great! I'm definitely going to make them again.
suyonsa Khadka
[email protected]These crepes were a bit too heavy for my taste. I think I'll try a lighter filling next time.
mf n
[email protected]I added some chopped ham and mushrooms to the filling, and it was delicious! This recipe is very versatile.
B B
[email protected]These crepes were a hit with my kids! They loved the cheesy filling and the crispy edges.
Bibi Khadija
[email protected]I'm not a fan of cauliflower, but these crepes were surprisingly good! The cauliflower was well-hidden in the filling, and the crepes were cooked perfectly.
Cierra Dunham
[email protected]These crepes were delicious, but they were a bit difficult to flip. I think I'll use a smaller pan next time.
Halime Molla
[email protected]These crepes were a bit too time-consuming to make for a weeknight meal. I'll save them for a special occasion.
Sangam Waiba
[email protected]I loved the crispy edges of the crepes. They were the perfect contrast to the creamy filling.
Lenah Jepkirui
[email protected]These crepes were a bit too rich for my taste. I think I'll try a lighter filling next time.
Baba Jee
[email protected]I'm allergic to eggs, so I used a flax egg replacer in the crepes. They turned out just as well as the traditional crepes.
Mudassar Watto
[email protected]These crepes were a perfect way to use up some leftover cauliflower. They were so good, I ate them all in one sitting!
Zee Mvubu
[email protected]The cauliflower mornay filling was a bit bland for my taste. I added some chopped sun-dried tomatoes and artichoke hearts to give it more flavor.
Ibrahim Bare
[email protected]These crepes were easy to make and so delicious! I'll definitely be making them again.
Abubakar Hanif
[email protected]I'm not sure what I did wrong, but my crepes turned out dry and rubbery. I'll have to try this recipe again.
Sucta Suman
[email protected]These crepes were a hit at my dinner party! Everyone loved the combination of flavors and textures.
Junaid Butt
[email protected]The crepes were a little too thick for my taste, but the filling was delicious. I'll try making them again with a thinner batter next time.
Nompilo Mpilo Ndlovu
[email protected]I substituted almond flour for the all-purpose flour in the crepes, and they turned out great! This recipe is a keeper.
don japhet
[email protected]These crepes were a bit more time-consuming to make than I expected, but they were definitely worth the effort. The end result was a delicious and elegant dish.
Patrick Sthebe
[email protected]I'm not a huge fan of cauliflower, but these crepes were delicious! The cauliflower was well-hidden in the filling, and the crepes were perfectly cooked.
Lindsey Williams
[email protected]These cauliflower mornay crepes were a delightful surprise! The crepes were tender and flavorful, and the filling was rich and creamy. I especially appreciated the hint of nutmeg in the mornay sauce.