Basil Brunch Crepes



Contestant: Amy Bruning -Student Second Place Serves: 8

(Crepes)

½ cup white flour 1 tablespoon oil

½ cup wheat flour 2 eggs

1 ½ cups milk ¼ teaspoon salt

1 tablespoon oil 1 teaspoon dried basil



(Crepe filling)

8 eggs ½ cup milk

¼ teaspoon oregano ½ teaspoon salt

¼ teaspoon pepper 2 small tomatoes, diced

½ cup dried beef, chopped

1 cup broccoli, chopped and partially cooked



(Cheese sauce)

2 tablespoons margarine

2 tablespoons flour

½ teaspoon salt

1 cup milk

1 cup shredded American cheese



To make crepes: combine all ingredients using a whisk. On medium heat,

heat a lightly greased 6-inch skillet. Remove from heat and add 2 ½

tablespoons of batter. Lift and tilt skillet to spread batter. Return

to heat; brown on one side. Invert pan on cooling rack to remove

crepe. Repeat with remaining batter to make 16 crepes.



To make filling: scramble eggs; add milk, oregano, salt, and pepper.

Mix well. Cook on medium heat until just starting to set - about 5

minutes. Add dried beef and broccoli. Continue cooking until eggs are

set, add tomatoes. Remove from heat.



To make cheese sauce: melt margarine over medium heat. Remove from

heat; stir in flour and salt. Gradually whisk in milk; stir until

smooth. Return to heat for 5 to 6 minutes, until thickened, stirring

continuously. Add cheese, allow to melt.



To assemble: lightly grease a 9 x 13 inch pan. Preheat oven to 300ºF.

Place 1/3 cup of crepe filling in a strip down center of crepe. Roll

up, place in pan, seam side down. Continue until all crepes and

filling are used. Pour cheese sauce over top. Bake for 15 minutes,

until heated through.