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    CREPE ROLL APPETIZERS     

   Ingredients :
  Crepes:
3 eggs
1 cup milk
1 cup flour
teaspoon salt
1 tablespoon melted butter
Extra melted butter for cooking crepes

Filling:
3 cups cream cheese
cup parsley, finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh tarragon, finely chopped
cup red pepper, blanched, chopped and blended or cup canned red pepper drained
cup spinach, blanched, finely chopped
cup bacon, fried and crumbled

   Preparation:
Crepes:
Blend all ingredients and force through a strainer. Chill for an hour. If possible use a large teflon square skillet to make the crepes, if not use a large round one. Brush melted butter on skillet and pour just enough butter to coat the bottom of the skillet. Cook pancake at medium heat, for 2 minutes approximately, or until edges begin to get golden. Turn crepe with a metal spatula and cook until golden (1 minute more, approximately). Remove crepe from pan and repeat procedure with the rest of the batter.

Filling:
Melt cream cheese in a pan and divide in 3 equal amounts. Combine first amount with the red pepper. The second with spinach, bacon and parsley (separating 1 tablespoon of parsley for later use). Combine last amount with remaining parsley, thyme and tarragon. Season each of the fillings with salt and pepper. Chill mixtures 1 hour. Mixtures must be thick.Spread crepes with red pepper cream cheese. Roll crepes, trim ends and wrap in aluminum foil tightly. Repeat same procedure with the other fillings. Chill for 3 to 4 hours. Before serving, remove from the refrigerator, unwrap and cut in slices. Arrange on a serving dish alternating colors. Cream cheese rolls can be kept in the freezer.

Yields: 3 rolls per filling and approximately 15 to 18 per roll
       
       
 
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