To make crepes, beat eggs and milk-add flour and salt slowly and beat. Combine ricotta and creme cheese, egg, cinnamon and lemon rind, mix until smooth. Place 2 T of cheese mixture on each crepe and roll place crepes into pan, cover with foil when ready to serve, warm in oven on low setting. Serve with Chambord sauce and sour creme or could also use cherry or blueberry pie filling as sauce Recipe by: Lakeshore Bed & Breakfast, Grand Haven, Michigan Posted to MC-Recipe Digest by SuzyWert@aol.com on Feb 12, 1998
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|Serving Size: 1 Serving (5177g)|
|Recipe Makes: 1|
|Calories from Fat: 12272 (83%)|
|Amt Per Serving||% DV|
|Total Fat 1363.6g||1818 %|
|Saturated Fat 750g||3750 %|
|Monounsaturated Fat 355.1g|
|Polyunsanturated Fat 65g|
|Cholesterol 7529.7mg||2317 %|
|Sodium 13393.1mg||462 %|
|Potassium 7038mg||185 %|
|Total Carbohydrate 309.7g||91 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 302.7g|
|Protein 388.4g||555 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 14852
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