Salton CM1613 Instruction Booklet page 13

1/8 tsp. (pinch)
2
1/4 cup (60 ml)
2 tbsp. (30 ml)
1 tsp. (5 ml)
16 oz. (500 ml)
Preheat oven to 350°F (190°C). Mix all ingredients except tomato sauce. Place
heaping tablespoon of mixture down center of each crepe, brown side down.
lling and place each, seam side down, in at 13" x 9" (33 x 23
cm) casserole. Cover center of the row of crepes with tomato sauce. Top with
additional parmesan cheese if desired. Bake for 25-30 minutes or until hot and
bubbling. Serve two or three crepes per portion.
Seafood Crepes with Shrimp Sauce
8-10
2 tbsp. (30 ml)
1/2 cup (125 ml)
3/4 cup (180 ml)
1 cup (250 ml)
1/2 cup (120 ml)
2 tbsp. (30 ml)
1 tsp. (5 ml)
1 tsp. (5 ml)
Sauce
10 oz. (294 g) can
1 tsp. (5 ml)
1/2 can
Preheat oven to 350°F (190 °C). In a small skillet, sauté onions and celery in
butter until tender-crisp. Combine remaining ingredients in a bowl; add celery
each crepe, brown side down, and roll. Place in a buttered 9" x 11" (23 x 27 cm)
baking dish; cover with aluminum foil. Bake 15 - 20 minutes or until hot. Serve
with hot sauce.
To make sauce, combine ingredients in a saucepan and heat, stirring until
smooth and hot.
Mexican Enchiladas
12
1 lb. (454 g)
1/2 cup (120 ml)
10
1 tsp. (5 ml)
1 clove
pepper
eggs
grated parmesan cheese
butter or margarine
oregano (optional)
Italian-style tomato sauce
crepes
butter or margarine
green onions or scallions, thinly sliced
celery, thinly sliced
cooked tiny shrimp (6 ounces, 170 g)
mayonnaise
pimento, diced
curry powder
lemon juice
condensed cream of shrimp soup
lemon juice
milk or half-and-half
cornmeal crepes
ground beef
green or yellow onions, chopped
pitted ripe olives, sliced
salt
garlic, minced
aked (6 ounces, 170 g)
lling across the center of
13