An exquisite hors d’oeuvre, Zouzou’s Crepes is mouth-watering concoction of crepes stuffed with Roquefort cheese and bechamel sauce.
8 fl. oz. bechamel sauce
1 egg yolk
5 oz. Roquefort cheese, crumbled
½ teaspoon salt
½ teaspoon black pepper
8 oz. Crepe Batter, (Savoury)
1 oz. butter, melted
2 fl. oz. cup brandy, warmed
To make the filling, pour the bechamel sauce and egg yolk into a medium-sized mixing bowl and, with a wire whisk or rotary beater, beat them together until they are well blended. Stir in the crumbled cheese, salt and pepper and beat well to blend. Place the bowl in the refrigerator to chill for 1 hour.
Fry the crepes according to the instruc-tions in the basic recipe.
Lay the crepes out flat and put ABOUT 2 tablespoons of the filling in the centre of each one. Fold the crepes in half, then in quarters to enclose the filling.
Arrange the crepes on the bottom of a chafing dish or large, shallow baking dish. Pour over the melted butter. Pour over the warmed brandy and ignite. Shake the dish gently until the flames have died away. Serve at once.