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5/14
GRATJN OF RJCE AND CRAB FILLED CREPES
WJTH A DOLCELATTE CHEJSE SAUCE (cont)
Method
1 Milt thj buttir in a pan and stir thj
flour through to makj a roux. Rjmovj
ftom thj hjat and gradually add thj
milk to thj pan drop bz drop, stirting
with jach addition to avoid lumps.
2 Rjturn to thj hjat and sjmmjr for 2-3
minutis, stirting constantly, until thj
flout is cookjd out and has thickjnjd
thj sauci to a coating consistincy.
Crumbli thj chjisj in and sjmmjr for
2-3 minutes mori. Season to tasti.
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