EGG SALAD CREPES

Egg Salad Crepes image

Number Of Ingredients 9

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8 eggs hard-cooked, chopped
1/2 cup mayonnaise
3 tablespoons Dijon style mustard
2 tablespoons green onions finely chopped
1/2 teaspoon dill weed dried weed (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
8 basic crepes
4 ounces Swiss cheese shredded (about 1 cup)

Steps:

1. In a medium bowl, combine eggs, mayonnaise, mustard, green onions, dill weed, salt and pepper.2. Spoon about 1/3 cup of the filling down center of each crepe. Fold two opposite edges of crepe over center. Place crepes seam-side down, in a 13 x 9 x 2-inch baking dish. Cover and refrigerate up to 12 hours.3. Bake crepes, covered, in a preheated 350° oven for 20 minutes. Uncover. Sprinkle with cheese. Place 6 inches from heat source and broil for 2 to 3 minutes or until cheese melts and is bubbly.

Nutrition Facts : Nutritional Facts Serves