 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
I have had this on a card as long as I can remember, one the first recipes I ever clipped and saved. Elegant yet fairly simple party food, without a lot of exotic ingredients (not that there's anything wrong with a lot of exotic ingredients...) Ingredients:
72 inches crepes |
1/2 cup mayonnaise |
1 tablespoon dijon mustard |
12 hard-boiled eggs, shelled and finely chopped |
1 cup shredded old cheddar cheese |
1/4 cup sliced scallion |
1 leaf lettuce, 12 leaves |
Directions:
1. In a large bowl, stir together mayonnaise and mustard. Gently fold in eggs, cheese and scallions until just mixed. For each cornucopia, place crepe; best-looking side down, or board or plate and fold in half to form a semicircle.
2. Place lettuce leaf on crepe. Bring corners of crepe together and overlap, forming a cone shape. Secure with decorative cocktail picks or toothpicks. repeat process with remaining crepes. Use a small spoon or spatula to fill each cornucopia with egg-salad mizture.
|
|