Crepes a la Sauce Camembert

The crepe batter needs to be refrigerated for at least 30 minutes before cooking the crepes. As the batter chills, the flour expands and absorbs the liquid, which helps produce tender crepes. You can cook the crepes in advance and fill them just before serving.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Crepes a la Sauce Camembert
Review 1 for Crepes a la Sauce Camembert
5 out of 5
5 out of 5
bellemaman29
,Western suburbs of Chicago
,IL
September 1, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? Yes
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Excellent and rich
September 1, 2014
These are outstanding; only thing that makes them difficult is if you want the crepes to be fresh when serving (my personal preference). We made with Brie instead of Camembert, and used 1/2 lb of white mushrooms combined with 1/4 lb of cremini mushrooms, but otherwise followed exactly. Absolutely fantastic and would happily make again!
Pros: Appearance, Adaptable, Will Make Again