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California Goat Cheese Crepes with Sweet Onion Sauce

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Herb and goat cheese stuffed crepes with a reduction sauce. Very sophisticated

 
  
. Prep
10 min.
Cook
60 min.
Ready In
70 min.
4 servings
Trans-fat Free
 
Metric measurements

Ingredients

Crepes
1cup flour, all-purpose
1large eggVideo
1large egg yolk
1cup milkVideo or more
1pinch salt *
1pinch black pepper ground*
1tablespoon parsley leaves chopped
1tablespoon chives chopped
2tablespoons butterVideo lightly salted
1x olive oilVideo *
Filling
8ounces goat (chevre) cheese Californian at room temperature
2tablespoons olive oil, extra-virginVideo
3tablespoons basilVideo finely shredded
2tablespoons parsley leaves chopped
2tablespoons olives black, chopped*
1x black pepper ground*
Sweet onion sauce
1 1/2tablespoon vegetable oil vegetable
1medium onion sliced
1cup veal trimmings OR beef trimmings*
2tablespoons vermouth dry*
2cups stockVideo veal or beef stock
* not incl. in nutrient facts

Directions

To make the crepes:

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

First published: last updated: 2014-12-16

 
 
 
 
5 stars - based on 2 ratings, best: 5, worst: 0, reviews: 1

Reviews


Reviewed: about 6 years ago

Outstanding flavors, perfect balance, very rich onion infused sauce perfect breakfast for a kind (and queen).

+10

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1 comment

Yum! Goat cheese is a wonderful addition to crepes.

Claire
, United States almost 4 years ago
 
 
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Nutrition Facts

Serving Size 337g (11.9 oz)
Amount per Serving
Calories 52858% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 155mg 52%
Sodium 466mg 19%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 6%
Sugars g
Protein 43g
Vitamin A 28% Vitamin C 11%
Calcium 19% Iron 19%
* based on a 2,000 calorie diet How is this calculated?