Gruyére crêpe parcels

Recipe from: 11/20/1991 12:00:00 AM
Ingredients 22
Servings 16
Time

Ingredients

  • CRÈPES
  • 190
    ml
    cake flour
  • pinch salt
  • 3
    extra-large eggs
  • 125
    ml
    water
  • 125
    ml
    milk
  • FILLING
  • 125
    ml
    unsalted butter
  • 125
    ml
    cake flour
  • 500
    ml
    scalded milk
  • salt and milled black pepper to taste
  • 500
    g
    Gruyère cheese, grated
  • SAUCE
  • 2
    small onions, chopped
  • 2
    cloves garlic, chopped
  • 45
    ml
    unsalted butter
  • 10
    large ripe tomatoes, peeled, seeded and chopped
  • 2
    ml
    dried thyme
  • 2
    bay leaves
  • 65
    ml
    chopped fresh parsley
  • salt and milled black pepper
  • sugar
 

Method

 
CRÈPES: Sift flour and salt into a bowl. Beat eggs and liquids together and gradually add to flour mixture, beating well until smooth. Strain batter into a jug and refrigerate for at least 1 hour. Stir mixture and if it seems too thick, add cold water until it is the consistency of thin cream. FILLING: Melt butter over moderate low heat. Stir in flour and cook, stirring, for 3 minutes to make a roux. Remove pan from heat and add milk in a stream, whisking constantly. Cook over moderate heat, stirring every 5 minutes. Add salt and pepper to taste. Transfer to a bowl. Chill, covered with waxed paper, for 1 hour. Add Gruyère cheese. Spoon about 65 ml (1/4 cup) cheese filling down centre of each crêpe. Fold into squares. Tuck sides in firmly so filling can't escape. (Crepes may be frozen at this stage, but are not as nice once prepared.) SAUCE: Gently sauté onions and garlic in butter for 4 minutes. Stir in tomatoes, thyme, bay leaves, parsley, salt and pepper to taste. Simmer, covered, for 10 minutes, then uncovered for 15 minutes. Add a little sugar, blend and serve in a sauce boat. TOTAL KILOJOULE COUNT: 19 415 kJ (4 640 Cal). A portion: 1 215 kJ (290 Cal).
 

Read more on: dairy  |  shallow-fry
 

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