Serves: 2
Total Calories: 379
Heat oven to 350° F. In a small bowl combine eggs, mayonnaise, green onion, mustard, salt, and hot pepper sauce to taste.* Fill 4 crepes, fold, and place seam side down in greased 8 x 8-inch baking dish. Brush tops with melted butter. Bake for 20 minutes or until heated through. Spoon 1 tablespoon cheese on each crepe and place under broiler a minute or two until cheese is melted.
* Egg salad can be chilled at this point and used as sandwich filling if you prefer.
This Hot Egg Salad Crepes recipe is from the Never Say Leftovers Cookbook. Download this Cookbook today.
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