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Crepes Farcies "tomi Ungerer"
200 ea Flour
4 ea Eggs
350 ea Milk
350 ea Beer
Salt and pepper
200 ea Meat and vegetables that have been cooked in a casserole, chopped finely
3 ea Eggs, beaten
100 ea Thick cream
1 T Goose fat or butter
To make crepes: make crepes in the traditional manner. Allow to cool. (You will make approximately 18 crepes.) Mix filling ingredients together well except for the goose fat or butter. Spread a layer over each crepe. (Any unused crepes can be frozen for later use.) Roll the pancakes tightly, place on a flat tray and place in the refrigerator for a few hours. To serve: slice the filled crepes into small rounds. Melt the goose fat or butter in a frying pan and quickly fry the stuffed crepe rounds. Remove from pan and serve immediately on a green salad or with a light butter sauce.
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