wineshark: Wineshark Home Cooking - 34. Rolled Picardy Crepes

2015年8月14日星期五

Ingredients (for 4):

First we prepare the crepe batter:

Procedures:

1. Sift the flour and salt into a mixing bowl, crack the eggs one by one into the mixture and whisk briskly with a little of the milk.

2. Incorporate the remaining milk, beating energetically until the batter is smooth and fluid.

3. Strain through a fine-mesh sieve. Melt the butter until it browns to a hazelnut colour.

4. Mix it into the batter with the snipped chives and chill for about 30 minutes.

5. Heat a pan over heat. Drizzle a little oil in and cook the crepes one by one, turning them when they begin to brown at the edges.

Then we prepare the mushroom duxelles:

Ingredients:

Procedures:

1. Chop the button mushrooms, the shallots, and the onion.

2. Melt the butter and sweat the chopped shallot and onion.

3. Add the button mushrooms and cook, lid off, until all the liquid has evaporated. Season with salt and pepper and add the chopped parsley.

4. Finely dice the ham.

5. Use the butter and flour to make a white roux.

6. Add half of the milk and the grated nutmeg. Bring the mixture to boil over high heat, whisking constantly.

7. Pour in the remaining milk, bring to the boil again, and season.

8. Transfer to a bowl and cover with plastic wrap flush with the surface. This will prevent a skin from forming.

9. Place the mushroom preparation, the diced ham, and a little of the bechamel sauce in a mixing bowl and combine. Adjust the seasoning.

10. Spread the crepes out and butter them with the remaining butter. Fill them with the mushroom and ham mixture and roll up.

11. Arrange them in a shallow ovenproof dish. Pour over the bechamel sauce and scatter the grated cheese on top.

12. Bake for 15-20 minutes in a preheated oven at 220 degree Celsius.

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