FOR CREPES: Blend ingredients in a blender or food processor for 5 seconds. Scrape down sides and blend the batter for 20 seconds longer. Cover and let stand at least 30 minutes. Heat 8-inch nonstick skillet over medium heat. Brush with melted butter. Stir batter. Pour about 3 Tbsp batter into pana nd quickly tip pan to coat bottom. Cook until bottom is slightly browned, about 45 seconds. Turn crepe with spatula and cook about 20 seconds longer. Transfer to a plate. Repeat with remaining batter, brushing pan with a little melted butter before cooking each crepe. Makes 10 to 12 crepes. Select 8 crepes. FOR FILLING: Reserve 1/2 cup Havarti cheese. Combine remaining ingredients together. Place 1/2 cup cheese filling on each crepe and roll up. Place seam-side down in a greased 13x9-inch baking dish. Pour tomato sauce on top. Sprinkle with reserved Havarti cheese. Bake in a 375F oven, 20 to 25 minutes or until heated through. TIP: Double the crepe recipe if desired and make ahead. Separate crepes with pieces of wax paper and wrap in plastic wrap. Keep refrigerated for up to 3 days or wrap in foil and freeze. Crepes may be stuffed and rolled a day ahead. Top with sauce just before baking. Submitted by Kathleen Pickell Posted to MM-Recipes Digest V3 #274 Date: Sun, 6 Oct 1996 15:59:01 -0600 From: firstname.lastname@example.org (S.Pickell)
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|Serving Size: 1 Serving (1150g)|
|Recipe Makes: 4|
|Calories from Fat: 242 (36%)|
|Amt Per Serving||% DV|
|Total Fat 26.9g||36 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 862.1mg||265 %|
|Sodium 4236.6mg||146 %|
|Potassium 2802mg||74 %|
|Total Carbohydrate 61.3g||18 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 48.8g|
|Protein 54.5g||78 %|
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Calories per serving: 676
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