Use and Care Manual

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 crepes
4 bananas, medium-ripe
lemon juice
4 tbsp. (60 ml) butter
1/2 cup (125 ml) dark brown sugar
1/2 tsp. (3 ml) cinnamon
1/4 tsp. (1.5 ml) nutmeg
1/3 cup (85 ml) dry red wine
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 crepes (about 16)
2 cups (500 ml) dairy sour cream
3 tbsp. (45 ml) sugar
2 tbsp. (30 ml) orange liqueur (Cointreau or Grand Marnier), optional
2 cups (500 ml) sweetened sliced strawberries
2 tbsp. (30 ml) butter or margarine
Confectioners’ sugar
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
cha ng dish over direct high  ame. Heat crepe rolls, turning carefully to heat
evenly. Add remaining strawberries: heat. Sprinkle with confectioners’ sugar.
To  ame, use 1/4 cup (60 ml) orange- avoured liqueur and follow the directions
in the “How to Flame Crepes” section on page 4.
Mincemeat with Rum Sauce
8 crepes
2 cups (500 ml) prepared mincemeat
1/4 cup (60 ml) butter or margarine
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