Cheese Crepe

Name: Cheese Crepe
Yield: 15
Ingredients: 5 eggs; 1/2 cup (scant) of water; 1/2 cup (scant) of milk; 5 tablespoons of wheat flour; 1 tablespoon of oil; 1 pinch of salt; Filling; 500 g of creamy cheese, type Catupiry; Sauce; 1 cup of milk; 1 cup of cream of milk; 1/4 cup (scant) of chicken broth; 1 tablespoon of grated Parmesan cheese

1
5 eggs
2
1/2 cup (scant) of water
3
1/2 cup (scant) of milk
4
5 tablespoons of wheat flour
5
1 tablespoon of oil
6
1 pinch of salt
7
Filling
8
500 g of creamy cheese, type Catupiry
9
Sauce
10
1 cup of milk
11
1 cup of cream of milk
12
1/4 cup (scant) of chicken broth
13
1 tablespoon of grated Parmesan cheese

Ingredients

1
5 eggs
2
1/2 cup (scant) of water
3
1/2 cup (scant) of milk
4
5 tablespoons of wheat flour
5
1 tablespoon of oil
6
1 pinch of salt
7
Filling
8
500 g of creamy cheese, type Catupiry
9
Sauce
10
1 cup of milk
11
1 cup of cream of milk
12
1/4 cup (scant) of chicken broth
13
1 tablespoon of grated Parmesan cheese

Directions

1
Combine all ingredients in a blender and blend for 7 minutes
2
Pour half of the batter into a small, non-stick skillet coated with butter or cooking spray
3
Tilt the skillet to spread the batter evenly and cook until lightly browned on both sides
4
Repeat until all the batter is used up
5
Filling
6
Mash the creamy cheese with a fork and spread over half of each crepe
7
Fold the crepes in half, then fold again, forming a fan shape
8
Arrange them on a plate and reserve
9
Sauce
10
Combine all ingredients and bring to a boil
11
Remove from heat and pour over the crepes
12
Place in oven to melt and serve.