Use and Care Manual
Swiss-Salami
Crepes
Sliced Swiss cheese
Sliced salami (or boiled ham)
Cut cheese and salami into thin 1/4” (6 mm) julienne strips about 3” (7.5 cm)
long or less. Arrange 4-5 strips of each down the center (brown side) of each
crepe. Fold crepe over lling. Heat 1/4” (6 mm) oil in skillet over medium heat,
until hot but not smoking. Fry a few at a time, rst seam side down, then turn.
Watch carefully as they will brown and crisp quickly. Drain on paper towels and
serve hot.
Tacos
1 batch cornmeal crepes (about 16)
1 lb. (454 g ground beef
2 small onions, chopped ne
1 envelope Taco Seasoning Mix
3/4 -1 cup(250 ml) water (see lling recipe on package for amount)
In a large skillet, brown and cook beef and onions until meat is crumbly and
onions tender. Drain excess fat. Add seasoning mix and water, simmer 15-20
minutes. Spoon a heaping tablespoons or two of hot lling across the center
of each crepe; brown side down. Roll crepes over lling and keep warm in a
low oven. Serve topped with a little hot or mild bottled Taco Sauce. Optional
toppings: shredded lettuce, shredded sharp cheese, chopped fresh tomatoes.
Blinis
1 batch buckwheat crepes, warm (about 16)
1 4oz. (112 ml) jar, red caviar
2 cups (500 ml) sour cream
3 hard cooked eggs, chopped nely
1 onion (large) chopped nely
Use freshly made crepes or warm those from the freezer or refrigerator in a low
oven. Combine caviar and sour cream and place in serving bowl. Place eggs
and onion in serving bowls. Let guests spoon a little of each onto a crepe, fold
and enjoy.
Blintzes
1 batch crepes (about 16)
2 cups (500 ml) small-curd cottage cheese
1 egg, well beaten
1 tbsp. (15 ml) sugar
1 tsp. (5 ml) grated lemon rind
Combine cheese, egg, sugar and rind. Place a spoonful of mixture in the center
of each crepe, brown side up. Fold the crepe sides over the lling to make a
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