Cauliflower Mornay Crepes
Oh so good! I made these when my kids were little. Believe it or not they loved them. Again compliments of Crepe Cookery, 1976.
- Ready In:
- 1 small cauliflower, broken into flowerets (approximately 2 cups)
- 3 tablespoons butter
- 3 tablespoons flour
- 1⁄2 cup light cream
- 1⁄2 cup milk
- 1⁄2 teaspoon salt
- 8 cooked crepes
- 1⁄2 cup soft breadcrumbs
- 1 tablespoon melted butter
- 1⁄4 cup grated parmesan cheese
- Preheat oven to 350 degrees.
- Steam cauliflower until tender; drain thoroughly.
- Melt 2 Tbsp.
- butter; stir in flour until smooth.
- Add cream, milk and salt to roux and cook over low heat, stirring until thickened.
- Combine the cauliflower with cream sauce.
- Fill crepes; fold in half and place in shallow baking pan.
- Melt remaining tablespoon of butter and mix with bread crumbs and cheese.
- Sprinkle over crepes.
- Cook in oven about 15 to 20 minutes.
MY PRIVATE NOTES
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Well, I *wanted* to like these, but they really just did not do it for us. I used Basic Whole Wheat French Crepes #102058 and got 9 crepes, rather than 8 (I guess my cauliflower was a little bit big). I love cauliflower, but we just found this very bland and "white" tasting. I really feel like these needed something to give them a bit of oomph. I added a little bit of thyme and pepper with the salt, but they didn't really even show through. I think these would benefit from the addition of some onion or garlic or spices or something, but as it is it was just plain to the point of being unpalatable. We ate them but it is not something I would repeat. Sorry, Paula.