Make Pinwheel Crepes

Make Pinwheel Crepes
ANNE MOONEY: Hi. I'm Chef Anne Mooney, also the 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 appetizer crepes. I've just had people drop in at the very last minute, and in order to give them something to munch on while they'd sip their wine, I've pulled a package of crepes out of the freezer. It's taken about 10 minutes for them to thaw out, and I'm going to make a vegetarian, colorful, wonderful rolled crepe that everybody can munch on and it's going to take me less than 10 minutes. What I have here is stuff that I found in the refrigerator. I have some ricotta cheese. It was an eight ounce carton. I have some dehydrated scallions that I found in the pantry which are terrific. They will rehydrate in that cheese, and maybe we'll have a little salt and pepper. It's always good. So mix that up and you can see here how simple this is. Now I also had a bottle of roasted red peppers. So we'll put some roasted red peppers in here also for color, 'cause they'll make everything taste good and it'll look pretty. So we'll spread cheese evenly on the crepe. We'll put our red peppers on there to make it look nice. It's nice if you tear 'em in strips and they tear pretty easily. This has some nice charred skin on it, too. These guys, these are good. And then I also had some alfalfa sprouts on hand. So we'll take some of those, put them in the middle, then what we'll do is roll this crepe around all these lovely veggies and what you'll want to do is kinda massage it a little bit to even out the filling, and cut them on the diagonal, and there you have a beautiful pinwheel hors d'oeuvres in about five minutes. If you like this one, check out my other cooking tips on Expert Village.