Chef Anne Mooney - Orlando, FL
Adapted by A Restaurant Directory dot Com
July 2009

Yield: 32 wedges.

You can fold or wrap a crepe around almost anything, as long as the filling is “spreadable.” Plan to use three to four tablespoons of filling for a six-inch crepe.

Here are some filling recipes to get you started. Once you get the hang of it, you can go crazy inventing your own. Don’t forget about your leftovers. Served with a green salad, diced leftover m with a few herbs and a little cheese sauce rolled into a crepe and baked for a few minutes makes a fabulous last-minute supper.

Stacked Apricot, Pistachio and Goat Cheese Hors D´Oeuvre Crepes

Ingredients:

• 12 Basic savory crepes
  (view recipe for Basic savory crepes)
• 3/4 cup ricotta cheese
• 3/4 cup fresh white goat cheese at room temperature
• 1/4 pound fresh mushrooms, sliced
• 2 teaspoons brandy or cognac
• 1/2 cup dried apricots, finely chopped
• 1/2 cup pistachios, shelled and chopped

Method:

In a bowl, mash together the ricotta and goat cheeses. Add the brandy and mix well. Mix in the chopped apricots and pistachios. Spread two crepes with the cheese mixture. Place one on top of the other so that you have alternating crepe/cheese/crepe/cheese layers, then top with a fifth crepe, face-side up. Gently press crepes together. Wrap with plastic wrap and refrigerate at least 30 minutes or until you are ready to serve them. When they are firm, slice each stack into eight wedges and serve.