Salad burnet and cream cheese crepes

NZ Lifestyle Block - - Plants With A Purpose -

These make a tasty and un­usual hors d’oeu­vre. My hus­band, a cu­cum­ber junkie, thought they were de­li­cious wrapped around cu­cum­ber sticks.

IN­GRE­DI­ENTS

10-12 crepes 1 tbsp freshly-picked salad burnet leaves (stripped off stem) 6 sun-dried to­ma­toes 250g tub cream cheese salt to taste black pep­per

METHOD

Make the crepes and set aside to cool (these can be made the pre­vi­ous day and kept in the fridge un­til ready to as­sem­ble). Chop the salad burnet leaves and sun-dried to­ma­toes. Soften the cream cheese for 30-40 sec­onds in the mi­crowave to make it eas­ier to work. Mix the salad burnet and to­ma­toes into the cream cheese and sea­son gen­er­ously with freshly ground black pep­per and a shake or two of salt and mix well. Spread the mix­ture on each crepe, then roll. Re­frig­er­ate for 20 min­utes or un­til ready to serve, then cut the rolls into rings and en­joy.

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