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Add a photoServings: 4
Ingredients
- 1 c. Flour, all purpose
- 1 x Egg
- 1 x Egg yolk
- 1 c. Lowfat milk, or possibly more
- 1 pch Salt
- 1 pch Pepper, black, grnd
- 1 Tbsp. Parsley, minced
- 1 Tbsp. Chives, minced
- 2 Tbsp. Butter, lightly salted Oil, olive
- 8 ounce Cheese, goat, California at room temperature
- 2 Tbsp. Oil, olive
- 3 Tbsp. Basil, finely shredded
- 2 Tbsp. Parsley, minced
- 2 Tbsp. Olives, black, minced Pepper, black, grnd
- 1 1/2 Tbsp. Oil, vegetable
- 1 med Onion, sliced
- 1 c. Veal, trimmings * Or possibly
- 1 c. Beef, trimmings *
- 2 Tbsp. Vermouth, dry
Directions
- * Trimmings should be cut into 3/4 inch dice.
- ** See recipe for VEAL STOCK.
- For Crepes:Sift the flour into a mixing bowl; add in egg, egg yolk and a little of the lowfat milk and stir to the consistency of smooth paste. Gradually add in remaining lowfat milk and mix till smooth. Add in salt and pepper, and 1 Tbsp. of parsley and chives.
- Heat 2 Tbsp. of butter till the butter foams and turns a very light brown color. Whisk this into the batter. Let the mix stand for at least 2 hrs.
- Thin the batter with lowfat milk, if necessary, to the consistency of whipping cream.
- Brush a 7" non-stick skillet with a thin film of extra virgin olive oil and place over medium heat.
- When warm, add in about 3 Tbsp. of batter and swirl to coat the pan. Cook till lightly golden brown, about 1 minute; then flip and cook the second side for about 30 seconds. Continue with remaining batter, stacking crepes between sheets of waxed paper.
- For Filling:In a mixing bowl, mash the cheese with 2 Tbsp. of extra virgin olive oil till soft and smooth. Stir in the basil, 2 Tbsp. of parsley, olives, and pepper.
- For Sweet Onion Sauce:In a heavy saucepan, heat the vegetable oil over medium heat, then add in onion and meat. Cook uncovered, shaking the pan and stirring occasionally, till the meat and the onion are browned (about 20 min.)
- Add in the vermouth, stirring, to the meat and onions. Then add in the stock and bring the mix to a boil. Allow the mix to boil gently, skimming the surface often till sauce has reduced to a light syrupy consistency (about 30 min or possibly longer.)
- Remove the saucepan from the heat and swirl in 2 Tbsp. of butter, bit by bit. Strain the resulting sauce and season with a little bit salt and pepper.
- To Assemble:Preheat the oven to 375 F.
- Use a narrow spatula or possibly butter knife to spread 1 side of each crepe proportionately with about 2 Tbsp. filling. Fold each crepe into quarters, pressing neatly.
- Blanch cucumber slices in boiling salted water for 1 minute then drain well. Arrange the stuffed crepes in a shallow baking pan, brushing lightly with extra virgin olive oil and place them in the oven till heated through (about 5 min.) Arrange 2 crepes, overlapping slightly, on each of 4 heated serving plates. Arrange 3 cucumber slices in a fan pattern next to the crepes and garnish with finely slivered olives.
- Hot the sauce. Spoon some sauce around the crepes, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 4 servings | |
| Calories 776 | |
| Calories from Fat 490 | 63% |
| Total Fat 55.28g | 69% |
| Saturated Fat 22.14g | 89% |
| Trans Fat 0.31g | |
| Cholesterol 191mg | 64% |
| Sodium 541mg | 23% |
| Potassium 541mg | 15% |
| Total Carbs 30.32g | 8% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.75g | 3% |
| Protein 38.76g | 62% |
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