INGREDIENTS
1 cup cottage cheese
2 teaspoons sugar
½ teaspoon ground cinnamon
Salt to taste
1 Florida grapefruit, peeled and sectioned, cut sections in small pieces, drain
6 slices bacon, cooked, coarsely crumbled
1 tablespoon butter or margarine
PREPARATION
In small bowl blend cottage cheese, sugar, cinnamon and salt. Fold in grapefruit sections and bacon. Place small amount of filling in center of each crepe; roll crepes. Place butter in a shallow baking dish; place dish in pre-heated 325F oven until butter melts, about 3 minutes. Remove dish from oven; arrange crepes in a single layer, seam-side down. Return to oven until crepes are heated through, about 15 minutes.
Yield: Filling for 18 (six-inch crepes).
*To accompany brunch crepes.
Brunch Crepes with Grapefruit Maple Sauce
Crepes:
1 cup milk
¾ cup water
3 egg yolks
1 ½ cups sifted flour
5 tablespoons butter or margarine, melted
¼ teaspoon salt
2 tablespoons chopped chives
Vegetable oil for frying
In container of electric blender or food processor combine all ingredients except chives and oil; blend 1 minute, or until smooth. Stir in chives. Refrigerate 2 hours or overnight. Lightly brush a 6 or 7 inch crepe pan or skillet with oil. Place over moderately-high heat until a drop of water bounces on the surface. Remove skillet from heat; pour 3 tablespoons batter into center of skillet. Tilt skillet to spread batter evenly; return to heat. Cook 1 minute, or until bottom is lightly browned. Slide spatula under crepe; turn to brown other side. Turn crepe out onto waxed paper. Repeat above steps with remaining batter. Yield: 18 (six-inch crepes).