Salton CM1613 Instruction Booklet page 15

ricotta, 1/3 of cheese slices, 1/3 of grated parmesan and 1 cup (250 ml) of
sauce. Repeat. Top with remaining crepes, sauce, mozzarella and parmesan.
Bake for 30 minutes or until bubbling hot. Let stand 10 minutes before serving;
cut in squares.
Dessert Crepes
Bananas in Wine Sauce
8
4
4 tbsp. (60 ml)
1/2 cup (125 ml)
1/2 tsp. (3 ml)
1/4 tsp. (1.5 ml)
1/3 cup (85 ml)
Preheat over to 375°F (190°C). Peel and cut bananas in half, lengthwise.
Sprinkle and toss with a little lemon juice to keep from darkening. Combine
remain ingredients in a saucepan, bring to a boil. Simmer, stirring 10-15 minutes
until syrupy. Roll half of a banana in each crepe, brown side down. Place
seam side down in a buttered 9" x 9" (22.5 x 22.5) baking pan. Pour syrup over
crepes. Bake 10-15 minutes until bananas are soft. Serve hot.
Sour Cream and Strawberries
1 batch
2 cups (500 ml)
3 tbsp. (45 ml)
2 tbsp. (30 ml)
2 cups (500 ml)
2 tbsp. (30 ml)
Combine sour cream, sugar and orange liqueur, if desired. Spread crepes with
an equal amount of the sour cream mixture and a few sliced berries; roll up.
Arrange rolls in shallow casserole, cover and store in refrigerator until serving
time. To heat, melt butter or margarine in crepes suzette or blazer pan of
evenly. Add remaining strawberries: heat. Sprinkle with confectioners' sugar.
in the "How to Flame Crepes" section on page 4.
Mincemeat with Rum Sauce
8 crepes
2 cups (500 ml)
1/4 cup (60 ml)
crepes
bananas, medium-ripe
lemon juice
butter
dark brown sugar
cinnamon
nutmeg
dry red wine
crepes (about 16)
dairy sour cream
sugar
orange liqueur (Cointreau or Grand Marnier), optional
sweetened sliced strawberries
butter or margarine
Confectioners' sugar
ame. Heat crepe rolls, turning carefully to heat
avoured liqueur and follow the directions
prepared mincemeat
butter or margarine
15