Crepes Buffet Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 stick cinnamon

1/2 pound bacon, chopped

1 shallot, chopped

4 tablespoons melted butter

Salt and freshly ground black pepper

6 eggs, beaten

1 teaspoon salt

1 tablespoon extra-virgin olive oil, 1 turn of the pan

1 pound thick sliced baked ham from deli counter, chopped

2 cups shredded sharp cheddar, 8-ounce brick

2 jiggers Kirsch or Amaretto liquer

2 boxes chopped frozen spinach, defrosted and drained

1 rounded tablespoon cornstarch

12 ounces cooked lump crabmeat, available fresh in plastic tubs at fish counter

2 tablespoons all-purpose flour

1 1/2 cups whole milk

1/4 to 1/3 cup heavy cream, eyeball it

1/3 cup confectioners' sugar, plus additional for dusting

1 orange, zested

1 1/2 cups milk

Freshly grated nutmeg, to your taste

3 tablespoons warm water

1 pound mushrooms, cleaned and sliced

1/4 teaspoon cayenne pepper, 2 pinches

3 tablespoons butter, melted

1 cup all-purpose flour

3 cups broccoli florets, available pre-washed in produce section

2 (16 ounce) cans pitted black cherries

1/4 cup brandy, optional, use additional milk if you omit it

2 tablespoons butter

1/2 cup grated Parmigiano-Reggiano

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