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Suggest a better descriptionTO MAKE FILLING; COMBINE BUTTER AND ONIONS IN 4 CU. GLASS. M.W. ON HIGH FOR 2 MIN. UNTIL SOFT. ADD WINE AND M.W. ON HIGH UNTIL LIQUID REDUCED BY HALF, 3-4 MIN. STIR IN REMAINING FILLING INGR. AND SET ASIDE. TO MAKE SAUCE; MELT BUTTER IN MED. SAFE BOWL. STIR IN FLOUR AND SLOWLY WISK IN CREAM OR MILK. M.W. ON MED. STIRRING OCCASIONALLY, UNTIL SAUCE HAS THICKENED, 4-6 MINUTES, ADD CHEESE AND SEASONINGS AND STIR UNTIL CHEESE MELTS. STIR HALF THE SAUCE INTO FILLING MIXTURE. TASTE AND ADJUST SEASONING TO TASTE. FILL CREPES WITH FILLINT AND LAY SEAM SIDE DOWN IN LIGHTLY BUTTERED CASSEROLE. SPOON REMAINING SAUCE OVER ROLLED CREPES AND SPRINKLE WITH PAPRIKA. M.W. ON HIGH 6-8 MIN. UNTIL BUBBLY. SPRINKLE WITH REMAINING CHEESE AND BROIL TO BROWN. Posted to MM-Recipes Digest V4 #305 by valerie@nbnet.nb.ca (valerie) on Nov 25, 1997
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 276 | ||
Calories from Fat: 200 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.2g | 30 % | |
Saturated Fat 13.8g | 69 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 141.9mg | 44 % | |
Sodium 232.3mg | 8 % | |
Potassium 158mg | 4 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 6.2g | ||
Protein 12.5g | 18 % | |
Powered by: USDA Nutrition Database 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: 276
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