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CRAIG'S CHILES RELLENOS Crepes: 6 eggs 4 Tbsp. flour 2 Tbsp. lemon juice 2 Tbsp. milk pinch of salt Filling And Batter: 2 (7 oz.) cans whole green chiles 3/4 lb. Monterey Jack cheese, cut into 1/2 x 1/2 x 4-inch pieces 1/2 lb. Monterey Jack cheese, grated 2 eggs 1 c. milk salt and pepper to taste Crepes: Beat eggs well; add flour, lemon juice, milk and salt and beat lightly; cover and put into refrigerator for several hours, if possible. When ready to cook crepes, put crepe pan or small 8-inch frying pan over medium heat and melt dab of butter in pan. Spread butter over pan surface, then pour about 1/8 cup crepe mixture into pan and spread quickly over pan surface. Cook until crepe is slightly brown at the edges and it holds together and then flip crepe over; cook other side briefly and then remove. Repeat until crepe mixture is gone. Makes about 10 to 12 crepes. Filling and Batter: After crepes are finished, preheat oven to 375 degrees. Slit chiles lengthwise halfway down and insert cheese pieces into chiles. Wrap each cheese filled chile in a crepe and place in greased 9 x 9-inch baking dish. Quickly eat extra crepes, if any. Beat eggs, milk, salt and pepper togeth- er and pour over crepes; sprinkle grated cheese over egg mixture. Bake for 35 to 40 minutes. Serve with salsa, if desired. Feeds 4 to 5. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |