California Goat Cheese Crepes With Sweet Oni

* Exported from MasterCook *

CALIFORNIA GOAT CHEESE CREPES WITH SWEET ONI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Masterchefs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CREPES-----
1 c Flour, all purpose
1 Egg
1 Egg yolk
1 c Milk, or more
1 pn Salt
1 pn Pepper, black, ground
1 tb Parsley, chopped
1 tb Chives, chopped
2 tb Butter, lightly salted
Oil, olive
-----FILLING-----
8 oz Cheese, goat, California
-- at room temperature
2 tb Oil, olive
3 tb Basil, finely shredded
2 tb Parsley, chopped
2 tb Olives, black, chopped
Pepper, black, ground
-----SWEET ONION SAUCE-----
1 1/2 tb Oil, vegetable
1 md Onion, sliced
1 c Veal, trimmings * OR
1 c Beef, trimmings *
2 tb Vermouth, dry
2 c Stock, veal **

* Trimmings should be cut into 3/4 inch dice.
** See recipe for VEAL STOCK.

For Crepes:
ÿÿÿÿ

Sift the flour into a mixing bowl; add egg, egg
yolk and a little of the milk and stir to the
consistency of smooth paste. Gradually add remaining
milk and mix until smooth. Add salt and pepper, and 1
tablespoon of parsley and chives.

Heat 2 tablespoons of butter until the butter
foams and turns a very light brown color. Whisk this
into the batter. Let the mixture stand for at least 2
hours.

Thin the batter with milk, if necessary, to the
consistency of whipping cream.

Brush a 7" non-stick skillet with a thin film of
olive oil and place over medium heat.

When hot, add about 3 tablespoons of batter and
swirl to coat the pan. Cook until lightly golden,
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:
ÿÿÿÿ

In a mixing bowl, mash the cheese with 2
tablespoons of olive oil until soft and smooth. Stir
in the basil, 2 tablespoons of parsley, olives, and
pepper.

For Sweet Onion Sauce:
ÿÿÿÿÿÿÿ
In a heavy saucepan, heat the vegetable oil over
medium heat, then add onion and meat. Cook uncovered,
shaking the pan and stirring occasionally, until the
meat and the onion are browned (about 20 minutes.)

Add the vermouth, stirring, to the meat and
onions. Then add the stock and bring the mixture to a
boil. Allow the mixture to boil gently, skimming the
surface often until sauce has reduced to a light
syrupy consistency (about 30 minutes or longer.)

Remove the saucepan from the heat and swirl in 2
tablespoons of butter, bit by bit. Strain the
resulting sauce and season with a little bit salt and
pepper.

To Assemble:
ÿÿÿÿ

Preheat the oven to 375 F.

Use a narrow spatula or butter knife to spread 1
side of each crepe evenly with about 2 tablespoons
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
olive oil and place them in the oven until heated
through (about 5 minutes.) 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.

Warm the sauce. Spoon some sauce around the
crepes, and serve.
Source: New York's Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Larry Forgione, An American Place
Restaurant, New York



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