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Ingredients:
1 cup milk
1 egg
1/2 cup plus 1 Tbs. all-purpose flour
1/2 teaspoon canola oil
1 teaspoon freshly ground pepper, plus more, to taste
1/2 teaspoon salt, plus more, to taste
8 teaspoons unsalted butter
4 plum tomatoes, thinly sliced
1 log (4 ounces) of goat cheese (chèvre), crumbled
Instructions:
In a blender, combine the milk, egg, flour, oil, the 1 teaspoon pepper and the 1-1/2 teaspoons salt, and blend until smooth. Refrigerate for 2 to 8 hours.
In a crepe pan over medium heat, melt 1 teaspoon of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 tablespoons of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat to make 8 crepes.
Position a rack 6 inches from the broiler and preheat. Line a baking sheet with parchment paper.
On a clean work surface, lay a crepe flat. Put one-eighth of the tomato slices on the crepe and top with one-eighth of the cheese and sprinkle with scallions. Season with salt and pepper. Fold the crepe into quarters and transfer to the prepared baking sheet. Repeat with the remaining crepes and filling. Broil until the crepes are golden brown, 3 to 5 minutes. Garnish with scallions. Serves 4.
Comments:
Serve with carmelized onions, red potatoes, and turkey sausage.
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Copyright © 1999 - 2004 Lanier Publishing International
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