OK I have done these in the TM, but cannot find where I wrote what I did, so....
I used the EDC (I think) recipe for the crepes...
This is the filling...
1 medium onion - diced
3 rasher bacon - diced
30g butter
4 medium zucchini - grated
1t dijon mustard
2t wholegrain mustard
200ml sour cream
4T cornflour
salt and ground black pepper
To make the filling, fry bacon and onion in the butter in a medium saucepan.
Add mustards and zucchini, cook stirring, until warm.
Add combined sour cream and cornflour. Stir until mixture thickens. Season with salt and pepper.
Refrigerate.
(Make crepes)
Place 1.5T of mix at one end of the crepe. Roll up to form a parcel. Repeat with remaining crepes and filling.
Place parcels in a single layer on an ovenproof platter. Freeze at this point if desired. Bake uncovered 30min to warm through.
Serve topped with hollandaise sauce and black pepper.
Makes enough filling for 35 crepes.
