Recipes by Type
Romantic RecipesAppetizers Breakfast Brunch Lunch Dinner Dessert Cheese Eggs Fruits Meat Nuts Pasta Rice Seafood Vegetables Wild Game Baked Goods Beverages Breads Cakes Condiments Cookies & Candies Hot & Spicy Jellies & Jams Main Dish Salad & Dressings Sauces & Gravies Side Dishes Slow Cooker Soups & Stews Stuffing Cultural Foods Holiday Quick & Easy Special Diets Vegetarian Not Listed |
 |
Crepes L'auberge Description: Always popular in France, crepes are making a comeback here in the states, and I'm always quite surprised at how well they are received. We played around in our kitchen recently (which isn't a bad place to be what with our inspirational vineyard views! Ingredients: Ingredients for crepe batter: 6 eggs 2cups half and half 1 cup flour 1 stick melted butter Fresh herbs such as sage, thyme, oregano, sage, parsley, basil Salt, pepper, garlic and onion powder to taste Ingredients for Crepe Filling: 2 tablespoons extra virgin olive oil 1 large onion, sliced lengthwise 1.5 cups chicken broth 2 chopped apples or pears 1 teaspoon fresh thyme 1 lb. high quality sliced ham such as Applewood or Boar's Head , sliced thin 1 lb. Havarti, cheddar, Monterey Jack cheese, shredded Directions: Savory Crepe Batter (makes 16-18 crepes) Blend the first six ingredients in blender or food processor. Place the batter in the refrigerator for at least an hour so that it has time to rest before cooking. To make the crepes, heat crepe pan until it starts to smoke. For a regular size crepe pan, a quarter cup of batter should be the correct amount and when you pour it into the pan, you should hear it sizzle. You'll need to coat the entire pan with the batter, and cook until the crepe colors. Then flip it over to cook the other side. Each crepe should take about 1 to 1.5 minutes to cook thoroughly. Add onions to olive oil and cook in skillet at medium high heat until the onions begin to stick to the pan and they turn the color of ale. Once they begin to stick, add chicken broth 1/2 cup at a time. Continue to cook mixture, and allow the onions plenty of time to absorb the liquid. You'll need to let the onions cook for about an hour or so. Then add the chopped apples or pears to the mixture and cook for another 15 minutes, continuing to add liquid until such time as the fruit has softened in texture, but not so much that they turn to mush (otherwise known as applesauce!) To construct the crepes: lay the crepe out flat. Place a slice of ham. Spread a layer of the carmelized onions on top and then sprinkle about 1/8 cup shredded cheese on top. Then roll the crepe into desired shape. Place in a baking dish, and cover with aluminum foil. You can prepare and refrigerate for up to several days. Preheat oven to 325 degrees. Warm the crepes in the over for about a half hour and then serve. Keep covered in foil until 5 minutes before serving. Serving size is two crepes.  Recipe Summary: Yield: 8 Prep Time: 1.5 hours Cook Time: 30 minutes Comments: | |
|