Moo's Cheese-Mushroom Crepe Filling

1 cup cottage cheese (or 8 oz. cream cheese)
salt and pepper to taste
1 egg
1/4 lb. fresh mushrooms, minced
1 T scallions or shallots, minced
1 T butter
1/2 T olive oil

Mash cheese in a bowl with salt and pepper. Sometimes I add a little chili powder for an extra zip. Beat in the egg. Saute mushrooms and scallions in butter and olive oil for 5 minutes. Stir sauted vegetables into the cheese mixture. Put some of the mixture down the center of each crepe, roll. Bake in 350 degree oven for about 25 minutes. Serve with a white cheese sauce topping.

Moo's Basic Crepe Recipe

3 eggs
1 cup sifted flour
1 1/2 cup milk
3 T melted butter
1/2 tsp. salt
1 tsp. grated lemon rind

Beat eggs slightly and stir in flour, salt and lemon rind. Mix in the milk and butter. Batter should be as thin as cream.

Heat a little non-stick skillet (6" or 8" dia.) and spray with Pam. Pour about 2 tablespoons of batter into a hot skillet. Tip skillet back and forth until there is a thin, even layer of batter covering the bottom of the pan. Cover over a brisk heat until crepe is golden brown. Flip and lightly brown the second side. Makes about 20-24 crepes

Moo's Imperial Avocado Crab Crepes

Start with your favorite plain crepe recipe, then try Moo's palate pleasing filling and curry sauce.




Filling
4 ripe avocados
2 cups crab meat
1 T scallions, minced
1 T coriander, minced

Curry sauce
1 T lime juice
1 T brandy
1 T Dijon mustard
1 tsp. curry powder
1 egg white. slightly beaten

Garnish with avocado, mandarin sections, lime slices

Prepare filling by mashing avocados until smooth. Add crab meat, scallions, and coriander. Mix thoroughly. Prepare curry sauce by mixing together lime juice, brandy, mustard, curry and egg white. Mix all ingredients until creamy smooth. Add salt and pepper to taste. Fill crepes and pour curry sauce over the top. Preheat oven to 350 degrees and cook for 12 minutes. Garnish with avocado slices, mandarin orange sections and lime slices.

Moo's Corn Crepes with Chili Butter

2 cups white cornmeal
1/2 t. baking soda
1 t. baking powder
3 T all-purpose flour
1 t. salt
3 T scallions, minced
1 cup buttermilk
1 large egg, lightly beaten
1 cup corn nibblets, pureed
1/2 cup olive oil
3 T melted butter

Filling
1 1/2 pounds of cooked shrimp
2 1/2 T chopped chilies
1/2 pound of shredded Jack cheese

Chili Butter
1 cup softened butter
1 1/2 T chilies
1/2 pound cooked shrimp

Sift dry ingredients, including salt into a large bowl. Stir in onion, buttermilk egg, oil and butter. Fold in pureed corn. Heat crepe pan and brush lightly with olive oil (or spray with olive oil Pam). Pour 1/4 cup of batter into hot crepe pan and swirl to cover evenly. Return to heat and cook until golden on both sides. Crepes may be kept in 200 degree oven.

Puree chili butter ingredients.

Toss shrimp, chopped chilies and cheese to make filling. Place a liberal amount of filling in crepes, roll and heat. When ready to serve, spread chili butter liberally on each crepe and serve with your favorite combination of toppings: guacamole, ranchero sauce, sour cream, chives and coriander.