Crepes by Martha Holmberg

Author:Martha Holmberg
Language: eng
Format: mobi, pdf
ISBN: 9781452112848
Publisher: Chronicle Books LLC
Published: 2014-07-21T06:30:22+00:00

Position a rack in the center of the oven and preheat to 425°F/220°C/gas 7. Butter the bottom of a 7-x-11-in/17-x-28-cm baking dish.

Lay the crêpes presentation-side down on a clean work surface. Spoon an equal amount of filling onto the bottom third of each crêpe. To fold the crêpes, pull the bottom edge of each crêpe up and over the filling, then roll it up a half turn. Tuck in each side, and finish rolling up from the bottom. Arrange the crêpes seam-side down in a single layer in the prepared baking dish. They should be snugged in tightly together. Spread a scant 1 tsp of the reserved crème fraîche over the top of each crêpe, and then sprinkle them with the Parmigiano and a dash of paprika. Bake until the topping is golden and bubbling a bit, about 15 minutes. Serve right away.

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