Make Appetizer Crepes

Make Appetizer Crepes
ANNE MOONEY: Hi. I'm Chef Anne Mooney and also the regular food columnist for Simply The Best Magazine out of Delray Beach, Florida. Today, I'm here on behalf of Expert Village and we're going to talk about some crepes that I made a little while ago, and that I've pulled out of the freezer to create an appetizer that's going to wow my last-minute, drop-in, cocktail guests. These crepes are going to be stacked and then I'll cut them into wedges, but before I do, I'll put a filling in between each crepe, and the filling consists of things that I had on hand anyway. I used an eight-ounce container of goat cheese, four ounces of ricotta cheese to sort of calm down the goat cheese, and some chopped apricots and chopped pistachios. I used about a cup of pistachios and probably a cup of apricots, too. You can do this to your taste, whatever you think would be good. So here's the filling; that's what it looks like. And I have these crepes that thawed in about 20 minutes, and what I'll do is simply spread the filling on the crepes and I will keep going simply until I've used all of the filling. I just keep adding crepes. Usually, these things are terrific if they're about four or five crepes high. So I'll do this one and then one more to use up the last of that filling. And then we'll end up with one on top. Kind of mash it down so that it evens out the fillings. And then, I'll cut these things into wedges like so. You can sort of tell that--about eight wedges for a seven-inch crepe will do it, so that people can pick them up without--and still be able to eat them easily. And so there you are.