Bran Crepes With Welsh Rarebit Filling Recipes

WELSH RAREBIT

Steps:

• Melt the butter in a medium saucepan over medium-high heat, then whisk in the flour. Whisk in the Dijon and season with some salt and pepper. Cook for 3 minutes, whisking continually.
• Whisk in the Worcestershire, then the cream and beer; whisk out any lumps. Bring the mixture to a boil and cook out the alcohol, about 1 minute. Stir in the Cheddar and let melt. Keep stirring over medium-high heat until thickened, 4 to 5 minutes. Serve over the pumpernickel toast.

TRADITIONAL WELSH RAREBIT

Steps:

• Melt butter in a saucepan oven low heat. Add flour and whisk for 2 to 3 minutes, being careful not to brown the flour. Whisk in Worcestershire sauce, mustard, salt, and pepper until very smooth. Whisk in beer. Pour in heavy cream and whisk until smooth. Add Cheddar cheese gradually, stirring constantly, until melted and smooth, about 5 minutes.
• Remove cheese sauce from the heat and let cool, about 5 minutes. Whisk in egg yolks.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toast bread slices on 1 side. Arrange on a baking sheet with the untoasted side facing up. Spoon cheese sauce over the untoasted side.
• Place under the preheated broil until bubbling and golden, 2 to 3 minutes.

REAL WELSH RAREBIT

Steps:

• Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

WELSH RAREBIT

Steps:

• Preheat oven to 325 degrees F.
• Slice bread into 1/2-inch thick slices, butter each slice, sprinkle with Parmesan and place on a baking sheet. Bake until golden brown.
• Whisk cream, dry mustard, Worcestershire sauce, and cayenne pepper together in a saucepan. Heat over medium-low heat, stirring constantly and gradually adding Cheddar. Heat until flavors are integrated, cheese is melted, and mixture is thickened. Serve as a fondue in which to dip bread crisps.

WELSH RAREBIT

Steps:

• Melt the butter in the saucepan and add the mustard, salt and pepper, ale or beer and bring to a simmer. Add the cheese and the minute it has melted remove the saucepan from the heat. Pour over the toast and serve as is or place under the broiler to brown. Serve immediately with a glass of red wine or beer.

WELSH RAREBIT

Steps:

• Grate cheese.
• Beat the egg.
• put milk and mustard in a small saucepan heat slowly stirring all the time.
• Mix the cornflour together with a small amount of extra milk and add to the hot, not boiling saucepan and stir.
• Add grated cheese continue stirring on low heat until it boils and thickens.
• Add beaten egg slowly while stirring.
• Allow to cool.
• For Welsh Rarebit, toast bread on one side, and spread liberal amount of the welsh rarebit in the untoasted side.
• Grill and serve immediately.
• Or over vegetables, pour the hot sauce over the vegetables and serve immediately.

WELSH RAREBIT BURGERS

Steps:

• Shape beef into 6 patties, 1/2 inch thick.
• Season patties with salt and pepper if desired.
• Cook patties in skillet until browned; drain off excess fat.
• Add to skillet, soup, water, Worcestershire sauce and mustard.
• Heat to a boil; cover and cook over low heat 5 minutes or until done.
• Serve on muffins with sauce.

CHEESY WELSH RAREBIT

Steps:

• Preheat a broiler.
• Place the bread slices on a baking sheet.
• Place under the broiler and toast, turning once, until golden brown on both sides, 30-40 seconds on each side.
• Remove from the broiler.
• In a small saucepan over medium heat, combine the cheddar and the dark ale.
• When the cheese melts, add the butter, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and the cayenne, and whisk together until smoothly melted and combined, 1-2 minutes.
• Cut each piece of toast in half, diagonally, and arrange around the edges on a flameproof platter.
• Pour the cheese mixture over the toasts so they are covered completely.
• Place the platter under the broiler and broil until the cheese bubbles and starts to scorch in places, about 2 minutes.
• Remove from the broiler and serve piping hot.

WELSH RAREBIT BREAD

Steps:

• select loaf size on bread machine.
• add ingredients to the machine according to the manufacturer's directions.
• select the basic white bread cycle.
• note: I used the "dough" cycle only, put dough in regular bread pan and baked at 350 degrees in oven for 30-35 minutes. (Used 2 tsp of veg oil, garlic flavored worcestershire and garlic salt in place of plain worcestershire and plain salt.).

WELSH RAREBIT II

Steps:

• In a saucepan over low heat, stir the cheese and milk 10 minutes, or until smooth. Stir in the mustard, soy sauce and white pepper.
• In a small bowl, mix the egg and 3/4 cup of the hot mixture.
• Combine the egg mixture with the remaining hot mixture. Continue cooking over low heat, stirring constantly, for approximately 10 minutes, until the mixture thickens and boils.