ETHNIC DAY--French--Crepes

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* Exported from MasterCook *

 

French Buckwheat Crepes with Mushrooms and Herbs

 

Recipe By : the California Culinary Academy

Serving Size : 8 Preparation Time :1:10

Categories : Breakfast & Brunch

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup buckwheat flour

1 cup whole-wheat pastry flour

3 egg whites -- lightly beaten

1 whole egg

1 1/2 cups nonfat milk

1/2 teaspoon salt

2 teaspoons safflower oil

4 cups sliced mushrooms

1/2 cup minced green onions

1 cup asparagus tips

1 teaspoon nutmeg

1/2 teaspoon dried thyme

1/4 cup applejack or Calvados brandy

1 teaspoon safflower oil -- to coat baking dish

1/2 cup grated low-fat jack or mozzarella

 

1. In a blender puree flours, egg whites, whole egg, milk, and salt until the

consistency of heavy cream. In a crepe pan or skillet over medium-high heat,

heat 1/2 teaspoon oil until a drop of water sizzles on surface of pan. Ladle 1/4

cup batter onto pan. Cook crepe until lightly browned (30 to 60 seconds on each

side). Set cooked crepes on a plate, and continue until all batter is used.

 

2. Preheat broiler. In a skillet over medium-high heat, warm remaining oil and

saute mushrooms and green onions for 5 minutes, stirring frequently. Add

asparagus, nutmeg, thyme, and applejack. Cook for 2 minutes, stirring

frequently.

 

3. Lightly oil a baking dish. Spoon about 2 tablespoons filling into center of

each crepe. Roll and lay, seam side down, in baking dish. Stack them if you run

out of room. Sprinkle grated cheese over top and broil until lightly browned and

bubbling .

 

 

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NOTES : The aroma of sauteing mushrooms, seasonings, and wine is hard to resist.

The applejack, a sweet apple brandy, melds well with the cheese and asparagus. A

crepe pan should be used for this recipe, but if you do not have one, a large

heavy skillet will do. Crepes are quick to make; if you are in a hurry prepare

the crepes ahead of time. They keep for 10 days in the refrigerator or up to

three months frozen (simply stack between sheets of waxed paper and cover

tightly in plastic wrap). Make the filling ahead of time, too, and assemble the

crepes for last-minute baking.

Nutr. Assoc. : 0 1646 0 0 4938 0 0 0 2665 0 0 0 2067 0 921

 

* Exported from MasterCook *

 

Wild Rice Crepes

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----CREPES-----

2 tb Egg replacer (or arrowroot)

1 1/2 c Water

1 c Soy milk

1 t Salt

4 tb Oil

2 c Flour

1/2 Garbanzo flour

-----STUFFING-----

3/4 c Wild rice, uncooked

2 3/4 c Stock

1/4 md Onion -- minced

2 sm Stalks celery -- sliced thin

2 tb Unrefined corn oil

3/4 md Onion -- chopped coarse

1/4 lb Button mushrooms

- sliced thick

6 Shiitake

- fresh or reconstitued,

- quartered or eighthed

1/2 Oyster mushrooms

-OR- chanrerelles mushrooms

-If using oysters, separate

-them into small clumps,

-if using chanterelles,

-halve them

1 lg Tomato -- chopped

1/2 ts Powdered sage

1 pn Powdered thyme

1 tb Shoyu

Salt and pepper -- to taste

-----NUTTY ALMOND SAUCE-----

3 tb Unrefined corn oil

-OR- soy margarine

4 tb Unbleached flour

2 1/2 c Soy milk -- heated

1/2 c Almonds

1/4 md Onion -- separated into

leaves

4 Cloves

White pepper -- to taste

3 ds Freshly grated nutmeg

Salt -- to taste

 

FOR CREPES: Blend the egg replacer w/1/2C water until smooth. Add

remaining ingredients and blend one minute at high speed.

 

Heat a crepe pan or non stick 8 " skillet over low heat, brush the bottom

lightly w/oil (I use unrefined corn oil). When pan is heated, take it

off the burner, let cool about three seconds and pour 3-4T batter into

it. Swirl the pan so the bottom is coated w/a thin layer of batter. Put

the pan back on the burner and cook until lightly browned. Flip the

crepe and cook until that side is lightly browned as well. Repeat

w/remaining batter. This makes about a dozen crepes. Note that you

will inevitably screw up the first crepe or two, but it will become

fairly routine after that. Don't worry about it, I still do that after

all these years.

 

FOR STUFFING: Saute the onion in a little dry white wine for a minute or

two, then add wild rice and stock, cover tightly, bring to a boil, turn

heat to low and cook about an hour, until all liquid is absorbed.

 

While the rice cooks, saute celery in oil until slightly tender, add

onions and all mushrooms, and saute until all vegs are medium tender.

Add cooked rice, tomato and seasoning and cook another ten minutes or

so. Fill crepes w/the mixture, roll them over it and heat in a

preheated oven at 350 for about ten minutes.

 

Serve w/Nutty Almond Sauce and garnish w/parsley and a twisted

orange slice.

 

FOR NUTTY ALMOND SAUCE: Toast almonds until golden, then pulverize.

(Don't overgrind or you'll get almond butter.)

 

Heat oil a few minutes in a heavy bottomed skillet, then stir in flour

and cook 2-3 minutes on low, until fragrant. Stir in soy milk and

continue to stir until it begins to thicken, then stir in seasonings.

Cover and cook 10 more minutes, but stir often to prevent scorching.

Stir in almonds and cook another 4-5 minutes.

 

Serve w/a simple spinach salad w/mustard vinaigrette and French bread,

along

w/a chilled white wine.

 

From _The_Now_and_Zen_Epicure_ by Miyoko Nishimoto, Summerville, TN,

The Book Publishing Co, 1991.

 

mad4 (Bill Maddex)

 

 

 

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