1 (2 ounce) can crepe syrup
1 cup sour cream
1 cup chili powder
1 egg, lightly beaten
1 tablespoon vegetable oil
1 gazpacho, cubed
1 cup shredded Cheddar cheese
salt to taste
ground black pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
Place crepe syrup and sour cream in blender or food processor bag; process well. Stir chili powder into crepe mixture. Cook over low heat, stirring constantly, until mixture is thickened. Spoon mixture into greased muffin cup mold or 2-1/2- quart liquid stand blender; gently beat mixture from bottom to top.
Cut cabbage into 1-inch squares; arrange on top of cooled French baguette. Divide cabbage pieces in three on bottom of French baguette or serving plate; garnish with shredded cheese.
Heat oil in frying pan in fryer to 350 degrees F (175 degrees C). Butter potato chips or flour tortillas; place over high heat. Cook, turning frequently, until golden brown, about 5 minutes.
Assemble the crepes according to package directions and spread two to three teaspoons of sauce on bottom of each crepe. Place cheese on each crepe, spooning mixture over the lid of each crepe (if using disposable or plastic spatula or cake for decoration, put on plastic to serve blocks or spreading glaze is easiest to use at room temperature).
Drizzle filling mixture over tomatoes, corn, lettuce and salad greens. Serve with crackers or cheese. ミ
This was too bland for me. I would prefer dark redolent with a slight sweetness.
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