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Pear, Beet Jelly Crepe

 Ingredients:

Crepe Batter:

4 eggs

1 1/3 cup milk

2 tbsp. butter

1 cup flour

1/2 salt

goat cheese

beet jelly

greens 

Cook in skillet on medium high, lightly oil pan, 1/4 cup of batter per crepe.

Filling:

Fill crepe with goat cheese. Take a tablespoon of beet jelly, 1 teaspoon of black pepper, salt to taste, 1 tablespoon of olive oil mix and top add greens.

ENJOY!

Exotic Jelly made in
Niagara on the Lake
Contact Karen

 

exoticjelly @ cogeco .ca

or

905 328-6976

Have a jelly good day!