I saw this on our PBS station a couple
of weeks ago. On Saturdays they do all these
cooking shows at the station with local
people coming in and making one of their
favorite recipes. I missed the beginning of
this segment so I never heard them say the name
of the dish.

This lady made crepes and then filled them with
a shredded cheese (maybe Romano) and some other
stuff (maybe some chopped meat like ham or something)
and rolled up each crepe into a very tight tube so
that they were about 6-8 inches long and about 1
inch or less in diameter. Then she put about 6
of these rolls into a large soup bowl and ladled
some hot chicken (?) broth over them. I thought
this was a pretty strange dish. I'm really dying
to know what it's called.

TIA,
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Kate Connally" > wrote in message
...
> I saw this on our PBS station a couple
> of weeks ago. On Saturdays they do all these
> cooking shows at the station with local
> people coming in and making one of their
> favorite recipes. I missed the beginning of
> this segment so I never heard them say the name
> of the dish.
>
> This lady made crepes and then filled them with
> a shredded cheese (maybe Romano) and some other
> stuff (maybe some chopped meat like ham or something)
> and rolled up each crepe into a very tight tube so
> that they were about 6-8 inches long and about 1
> inch or less in diameter. Then she put about 6
> of these rolls into a large soup bowl and ladled
> some hot chicken (?) broth over them. I thought
> this was a pretty strange dish. I'm really dying
> to know what it's called.
>
> TIA,
> Kate
>

Go to the PBS website and find the show that you saw. Most have the recipes
available to download.
H

"Kate Connally" > wrote in message
...
>I saw this on our PBS station a couple
> of weeks ago. On Saturdays they do all these
> cooking shows at the station with local
> people coming in and making one of their
> favorite recipes. I missed the beginning of
> this segment so I never heard them say the name
> of the dish.
>
> This lady made crepes and then filled them with
> a shredded cheese (maybe Romano) and some other
> stuff (maybe some chopped meat like ham or something)
> and rolled up each crepe into a very tight tube so
> that they were about 6-8 inches long and about 1
> inch or less in diameter. Then she put about 6
> of these rolls into a large soup bowl and ladled
> some hot chicken (?) broth over them. I thought
> this was a pretty strange dish. I'm really dying
> to know what it's called.

We have something similar here and we just call it stuffed pancakes. Rather
than the broth we would use something like a mushroom sauce and stuff them
with mushrooms too. Cheese sauce would be good on the recipe you mention. I
usually fold my crepes into four

Ophelia
Scotland

On 2005-03-25, Kate Connally > wrote:

> some hot chicken (?) broth over them. I thought
> this was a pretty strange dish. I'm really dying
> to know what it's called.

Crepe Soupzette?

nb

notbob wrote:
> On 2005-03-25, Kate Connally > wrote:
>
>
>>some hot chicken (?) broth over them. I thought
>>this was a pretty strange dish. I'm really dying
>>to know what it's called.
>
>
> Crepe Soupzette?
>
> nb


Great name!

Jim Lahue

On Fri, 25 Mar 2005 11:25:24 -0600, notbob > wrote:

>On 2005-03-25, Kate Connally > wrote:
>
>> some hot chicken (?) broth over them. I thought
>> this was a pretty strange dish. I'm really dying
>> to know what it's called.
>
>Crepe Soupzette?
>
>nb

ROFL!

Sue(tm)
Lead me not into temptation... I can find it myself!

Kate Connally wrote:
> I saw this on our PBS station a couple
> of weeks ago.
> This lady made crepes and then filled them with
> a shredded cheese (maybe Romano) and some other
> stuff (maybe some chopped meat like ham or something)
> and rolled up each crepe into a very tight tube so
> that they were about 6-8 inches long and about 1
> inch or less in diameter. Then she put about 6
> of these rolls into a large soup bowl and ladled
> some hot chicken (?) broth over them. I thought
> this was a pretty strange dish. I'm really dying
> to know what it's called.

Hmm, Stuffed Crepe Zuppa
Cannelloni are sometimes made with crepes... served in broth this is
likely some regional Italian dish. Balducci's (now defunct) used to
sell a very similar dish mail order ("Veal Cannelloni"),crepes stuffed
with veal and cheese, in a veal stock... arrived frozen in two separate
containers... was part of a gift basket that I remember well, was
awful. It's no wonder Balducci's didn't survive the dot.com wars,
their products had great presentation but tasted terrible and were
outrageously priced.

Sheldon

Kate Connally wrote:
[snip]
> This lady made crepes and then filled them with
> a shredded cheese (maybe Romano) and some other
> stuff (maybe some chopped meat like ham or something)
> and rolled up each crepe into a very tight tube so
> that they were about 6-8 inches long and about 1
> inch or less in diameter. Then she put about 6
> of these rolls into a large soup bowl and ladled
> some hot chicken (?) broth over them. [snip]

On a side street in Zihuatanejo in a decidedly non-tourist restaurant
we once ordered that night's special, as indicated on an erasable sign.
The locals at the neighboring table smiled and indicated that was a
good choice. It turned out to be rolled corn tortillas containing a
spicy meat and onions mixture, placed on end in a bowl containing a
clear chicken broth, garnished with a bit of scallion and cilantro.
Its name: "tacos especiales." Certainly not what we expected, but
indeed it was tasty.

Side note: if you go to Zihuatanejo, don't look for this. Stick with
the fish, which is outstanding. -aem

On 25 Mar 2005 09:34:42 -0800, "Sheldon" > wrote:

>
>Kate Connally wrote:
>> I saw this on our PBS station a couple
>> of weeks ago.
>> This lady made crepes and then filled them with
>> a shredded cheese (maybe Romano) and some other
>> stuff (maybe some chopped meat like ham or something)
>> and rolled up each crepe into a very tight tube so
>> that they were about 6-8 inches long and about 1
>> inch or less in diameter. Then she put about 6
>> of these rolls into a large soup bowl and ladled
>> some hot chicken (?) broth over them. I thought
>> this was a pretty strange dish. I'm really dying
>> to know what it's called.
>
>Hmm, Stuffed Crepe Zuppa
>Cannelloni are sometimes made with crepes... served in broth this is
>likely some regional Italian dish. Balducci's (now defunct) used to
>sell a very similar dish mail order ("Veal Cannelloni"),crepes stuffed
>with veal and cheese, in a veal stock... arrived frozen in two separate
>containers... was part of a gift basket that I remember well, was
>awful. It's no wonder Balducci's didn't survive the dot.com wars,
>their products had great presentation but tasted terrible and were
>outrageously priced.
>
>Sheldon

When the Balduccis were still alive and ran the place, it was
wonderful. I lived 3 blocks from there and Balducci's and the
Jefferson Market were my main markets. The older generation either
died or were out of the day to day operations as the years went by and
by the late 80s the place sucked. They sold to an investment company
of some sort, IIRC, in the 90s, and it was all over but the name.

The 1970s were their golden years. My springtime was measured by their
shad roe, my summer by their wonderful array of fresh produce & herbs
(those fresh herbs were not always easy to find in those days), my
fall by the wonderful bakery items and my winter by all the holiday
goodies they stocked.

By 1980, or maybe a bit earlier, I was getting most of my delights
from the Union Square Greenmarket. Much cheaper than Balducci's. More
fun, too.

Boron

notbob wrote:
> On 2005-03-25, Kate Connally > wrote:
>
>
>>some hot chicken (?) broth over them. I thought
>>this was a pretty strange dish. I'm really dying
>>to know what it's called.
>
>
> Crepe Soupzette?
>
> nb
>
>

Thanks for the chuckle!


jim

Hairy wrote:
>
> "Kate Connally" > wrote in message
> ...
> > I saw this on our PBS station a couple
> > of weeks ago. On Saturdays they do all these
> > cooking shows at the station with local
> > people coming in and making one of their
> > favorite recipes. I missed the beginning of
> > this segment so I never heard them say the name
> > of the dish.
> >
> > This lady made crepes and then filled them with
> > a shredded cheese (maybe Romano) and some other
> > stuff (maybe some chopped meat like ham or something)
> > and rolled up each crepe into a very tight tube so
> > that they were about 6-8 inches long and about 1
> > inch or less in diameter. Then she put about 6
> > of these rolls into a large soup bowl and ladled
> > some hot chicken (?) broth over them. I thought
> > this was a pretty strange dish. I'm really dying
> > to know what it's called.
> >
> > TIA,
> > Kate
> >
>
> Go to the PBS website and find the show that you saw. Most have the recipes
> available to download.
> H

I tried that. It wasn't there.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Hairy wrote:
>
> "Kate Connally" > wrote in message
> ...
> > I saw this on our PBS station a couple
> > of weeks ago. On Saturdays they do all these
> > cooking shows at the station with local
> > people coming in and making one of their
> > favorite recipes. I missed the beginning of
> > this segment so I never heard them say the name
> > of the dish.
> >
> > This lady made crepes and then filled them with
> > a shredded cheese (maybe Romano) and some other
> > stuff (maybe some chopped meat like ham or something)
> > and rolled up each crepe into a very tight tube so
> > that they were about 6-8 inches long and about 1
> > inch or less in diameter. Then she put about 6
> > of these rolls into a large soup bowl and ladled
> > some hot chicken (?) broth over them. I thought
> > this was a pretty strange dish. I'm really dying
> > to know what it's called.
> >
> > TIA,
> > Kate
> >
>
> Go to the PBS website and find the show that you saw. Most have the recipes
> available to download.
> H

I tried that. It wasn't there.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

notbob wrote:
>
> On 2005-03-25, Kate Connally > wrote:
>
> > some hot chicken (?) broth over them. I thought
> > this was a pretty strange dish. I'm really dying
> > to know what it's called.
>
> Crepe Soupzette?
>
> nb

Ha! Ha! Very droll!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Mon, 28 Mar 2005 15:07:59 -0500, Kate Connally >
wrote:


>> "Kate Connally" > wrote in message
>> ...
>> > I saw this on our PBS station a couple
>> > of weeks ago. On Saturdays they do all these
>> > cooking shows at the station with local
>> > people coming in and making one of their
>> > favorite recipes. I missed the beginning of
>> > this segment so I never heard them say the name
>> > of the dish.
>> >
>> > This lady made crepes and then filled them with
>> > a shredded cheese (maybe Romano) and some other
>> > stuff (maybe some chopped meat like ham or something)
>> > and rolled up each crepe into a very tight tube so
>> > that they were about 6-8 inches long and about 1
>> > inch or less in diameter. Then she put about 6
>> > of these rolls into a large soup bowl and ladled
>> > some hot chicken (?) broth over them. I thought
>> > this was a pretty strange dish. I'm really dying
>> > to know what it's called.
>> >
>> > TIA,
>> > Kate
>> >
>>


CHICKEN AND MUSHROOM CREPES



2 tbsp. butter, melted
1 1/2 c. milk
3 eggs
2/3 c. flour
1/2 tsp. salt

CHICKEN FILLING:

1 c. chopped celery
3 tbsp. melted butter
3/4 lb. sliced mushrooms
1/4 c. flour
1 c. shredded Swiss cheese
1 c. milk
3 tbsp. sesame seeds
1/4 c. chopped onion
1/2 tsp. salt
1 1/4 c. chicken broth
1 egg
3 c. diced, cooked chicken
1/4 c. chopped bell pepper (optional)

Crepes: In bowl, whisk and beat melted butter and remaining crepe
ingredients until smooth. Cover; refrigerate at least 2 hours. Brush 7
inch crepe pan and 10 inch skillet with butter over medium heat; heat.
Pour scant 1/4 cup batter into crepe pan. Cook until underside is
browned. Invert into skillet; cook 30 seconds. Slip onto waxed paper.
Repeat. In 3 quart saucepan over medium heat in butter, cook
mushrooms, celery, onion, bell pepper, and sesame seeds and remove to
bowl. In same pan, melt 3 tablespoons butter; stir in flour and salt.
In bowl, mix broth, egg, and 1 cup milk; stir into flour mixture. Cook
until thickened. Stir in cheese.

Preheat oven to 325 degrees. Reserve 1/2 cup sauce. Add chicken
and all but 1/4 cup vegetables to remaining sauce; heat through. Spoon
1/3 cup filling onto a crepe; roll up. Place crepe in 13 x 9 inch
baking dish. Repeat. Stir 2 tablespoons milk and vegetables into
reserved sauce; pour over crepes. Bake 20 minutes. Top with parsley if
desired. Serves 6.

================================================== ======================


CHICKEN CREPES



3 eggs, beaten
2/3 c. flour
1/2 tsp. salt
1 c. milk

Beat until smooth and let set 30 minutes. Pour 1/4 cup in greased
skillet. Cook on 1 side. This recipe makes 8 crepe shells.
FILLING:

3/4 c. Miracle Whip
3 tbsp. flour
1/2 tsp. salt
Dash pepper
1 1/2 c. milk
1 c. or 4 oz. shredded Swiss cheese
2 c. chopped chicken
1 c. chopped celery
3/4 c. slivered almonds
2 tbsp. chopped pimento
2 tbsp. green onion

In saucepan combine Miracle Whip, flour and seasoning. Stir
constantly. After this forms paste, gradually add milk. Add cheese and
stir until melted. Add 1/2 cup almonds and remaining ingredients. Fill
crepes with 1/4 cup sauce and roll to close. Put into ungreased baking
dish 11 3/4 x 7 inch. Bake at 350 degrees for 20 minutes. Top with
remaining sauce and sprinkle almonds on. Bake 5 minutes more. Serve
immediately.



Rusty