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Seasoned Egg and Potato Crepes w/ Bearnaise Sauce

From THE TUDOR ROSE BED & BREAKFAST & CHALETS
Crepes:
1 cup sifted all-purpose flour
1 1/2 cups milk
2 eggs
1 tablespoon salad oil

In bowl, combine all ingredients and 1/4 teaspoon salt; beat till smooth. Lightly grease a 6-inch skillet or crepe pan; heat. Remove from heat; spoon in about 2 tablespoons batter. Spread batter evenly. Return to heat; brown on one side for one minute then turn over and cook the other side till lightly browned. Grease pan lightly for each crepe. Makes about 12 crepes.

**Shortcut: These crepes can be frozen for later use. In the B&B, I like to take a few short cuts when I can to save time. I usually make my crepes the day before and layer parchment paper or waxed papaer between the cooled crepes, wrap in plastic and refrigerate. I warm them in the microwave till slightly warm then fill.


Filling:
8 eggs
salt and pepper to taste
1/8 tsp. Mrs. Dash garlic and herb seasoning
1/2 tsp. parsley flakes
1/4 cup milk
1 1/2 to 2 cups diced cooked potatoes

Beat all ingredients together with wire whisk till well blended. Add diced cooked potatoes. Cook over medium heat in skillet till desired doneness. Spoon mixture onto crepes then fold sides of crepes to make a roll, seamside down. Makes 4 servings of 2 crepes each.


Bearnaise sauce:
2 shallots, very finely chopped
1 tsp. tarragon
2 tbsp. wine vinegar
1 tsp. chopped parsley
3 egg yolks
3/4 lb. unsalted butter, clarified
salt and freshly ground pepper

Place shallots, tarragon, vinegar and parsley in stainless steel bowl. Place bowl on stove top over low heat. Cook until vinegar evaporates. Remove from heat and let cool. Add egg yolks and mix well with whisk. Place bowl over saucepan containing hot water. Add clarified butter, drop by drop, mixing constantly with whisk. When sauce begins to thicken, continue to add butter but in a thin stream. Mix constantly with whisk. Season sauce well and serve.

**Shortcut: For a short cut, a package of Knoll's Bearnaise Sauce works just as well. This also can be made the day before and refrigerated. If it is too thick the next day, you can add a little bit of water to thin as you warm it.

Presentation:
For this dish I use an orange slice which is then cut with a cookie cutter to remove the rind. On top of that I place a fanned 1/2 strawberry both of which are set on the rim of the dish. Sprinkle parsley flakes all over the plate before putting on the fruit and crepes. Top with Bearnaise sauce spooned over the crepes and all over the plate for decor. Serve with cherry filled crepes on the side. Enjoy!!

Cherry Filled Crepes

4 Crepes
1 can Cherry Pie Filling

Warm cherry pie filling in microwave. Warm crepes in microwave. Spoon cherry pie filling into center of crepes; fold sides of crepes over top. Spoon extra cherry pie filling on top of crepes allowing it to drizzle onto plate. Serves 4.