Credit: Tina Evans; Styling: Mary Lyn Hill

Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • Position knife blade in food processor bowl; add flour and next 5 ingredients. Process until smooth. Cover batter, and refrigerate at least 2 hours.

  • Coat an 8-inch nonstick skillet with cooking spray; place over medium heat until hot.

  • Pour 1/3 cup batter into pan; quickly tilt pan in all directions so batter covers bottom of pan. Cook 1 minute or until crêpe can be shaken loose from pan. Turn crêpe over, and cook about 30 seconds. Place crêpe on a towel to cool. Repeat procedure with remaining batter.

  • Spoon about 1/2 cup Crêpe Filling on half of each crêpe; roll up, and place seam side down, in a lightly greased 13- x 9- x 2-inch baking dish. Sprinkle crêpes evenly with Cheddar cheese.

  • Bake at 300° for 5 minutes or until cheese melts. Garnish, if desired.


The Taylor House Restaurant, Marshall, TX.