U-snooze U-loose Crepes

A batch of 24 crepes (see my recipe "French Crepes") provides 3-4 days of different breakfasts and lunches for two every week. Make crepes in advance, keep them covered with plastic wrap in a refrigerator, and quickly serve an endless variety of foods. You can make a quick, attractive, and filling appetizer for unexpected (or expected) friends. Serve it in individual ramekins or a large baking dish — easy-to-grab bite-size rolls will be gone! Thus the name. This recipe/cooking idea was a result of an accidental experiment. After making another dish, I ended up with about four tablespoons of leftover raw ground meat. The oven was hot, and the crepes were calling to be used. A perfect no-fuss hot appetizer was born!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven 400F. Seasoned ground meat and mix it with 1 tbsp of bbq sauce.

Step 2

Thinly spread 2 tbsp on each crepe, roll, cut to 6 pieces, and placed them vertically into a ramekin or baking dish. To be fancy, arrange all the ends in the center.

Step 3

Bake for 15 minutes and broiled for 1 minute to crips the tops. Serve hot ot warm.

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