Jarlsberg Crepe Horns

Serves:

Ingredients:

1 Parsley crepes or
1 Egg
1/4 ts Salt
1/4 ts Baking powder
2 tb Chopped fresh parsley
1 c Milk
3/4 c All-purpose flour*
--------- PARSLEY CREPES ---------
(6 ounces)
Or aged swiss cheese
1 1/2 c Finely shredded jarlsberg
Butter, softened
About 2 tablespoons margari
10 To 12 Six-inch crepes
Margarine or butter

Method:

*if using self-rising flour omit Baking powder and salt.
Prepare Parsley Crepes or any other favorite crepe recipe.
Prepare Parsley Crepes.
Heat oven to 350 degrees.
Cut each crepe in half.
Spread with margarine.
Fold each crepe half, margarine side out, to form funnel.
Fill each funnel with about 1 tablespoon cheese.
Place seam side down on ungreased cookie sheet.
Bake 10 to 12 minutes or until hot.
20 TO 24 APPETIZERS: 90 CALORIES PER APPETIZER.
PARSLEY CREPES Mix all ingredients except margarine.
Beat with hand beater until smooth.
For each crepe, heat 1 to 2 teaspoons margarine in 7-inch crepe pan over medium-low heat until bubbly.
Measure 2 tablespoons batter into small cup and pour into pan.
Immediately rotate pan until thin film of batter covers bottom.
Cook until light brown.
Run narrow spatula around edge to loosen.
Turn and cook other side until light brown.
Stack crepes, placing waxed paper between each.
Keep crepes covered to prevent them from drying out.
10 TO 12 CREPES.