*  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
  
 
 
                    - - - - - - - - - - - - - - - - - -