Ingredients Jump to Instructions ↓

  1. --crepeS--

  2. 1 cup flour, all purpose

  3. 1 each egg

  4. 1 each egg yolk

  5. 1 cup milk, or more

  6. 1 pn salt

  7. 1 pn pepper, black, ground

  8. 1 tablespoon parsley, chopped

  9. 1 tablespoon chives, chopped

  10. 2 tablespoon butter, lightly salted

  11. 1 Oil, olive

  12. --FILLING--

  13. 8 oz Cheese, goat, California at room temperature

  14. 2 tablespoon Oil, olive

  15. 3 tablespoon Basil, finely shredded

  16. 2 tablespoon Parsley, chopped

  17. 2 tablespoon olives, black, chopped

  18. 1 Pepper, black, ground

  19. --SWEET onion SAUCE--

  20. 1 1/2 tablespoon Oil, vegetable

  21. 1 md onion, sliced

  22. 1 cup Veal, trimmings OR beef trimmings

  23. 1 cup beef, trimmings

  24. 2 tablespoon Vermouth, dry

  25. 2 cup stock, veal or beef stock

  26. 1 tablespoon of parsley and chives. Heat

  27. 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

  28. 2 hours. Thin the batter with milk, if necessary, to the consistency of whipping cream. Brush a

  29. 7 inch non-stick skillet or crepe pan 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. To make the filling: In a mixing bowl, mash the cheese with

  30. 2 tablespoons of olive oil until soft and smooth. Stir in the basil,

  31. 2 tablespoons of parsley, olives, and pepper. To make the Sweet onion Sauce: 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

  32. 2 tablespoons of butter, bit by bit. Strain the resulting sauce and season with little bit salt and pepper. To assemble: Preheat the oven to

  33. 375 F. Use a narrow spatula or butter knife to spread

  34. 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

  35. 2 crepes, overlapping slightly, on each of

  36. 4 heated serving plates. Arrange

  37. 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.


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