Name: Gruyére crêpe parcels
Yield: 16 servings
Cuisine: Baking
Ingredients: 190.00 ml flour cake; salt pinch; 3.00 eggs extra-large; 125.00 ml water; 125.00 ml milk; 125.00 ml butter unsalted; 125.00 ml flour cake; 500.00 ml milk scalded; salt and freshly ground black pepper to taste; 500.00 g gruyère cheese grated; 2.00 onions small, chopped; 2.00 garlic cloves, chopped; 45.00 ml butter unsalted; 10.00 tomatoes large, peeled, seeded and chopped; 2.00 ml dried thyme; 2.00 bay leaves; 65.00 ml fresh parsley chopped; salt and freshly ground black pepper; sugar

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Ingredients (19)

CRÈPES

190.00 ml	flour — cake
	salt — pinch
3.00	eggs — extra-large
125.00 ml	water
125.00 ml	milk

FILLING

125.00 ml	butter — unsalted
125.00 ml	flour — cake
500.00 ml	milk — scalded
	salt and freshly ground black pepper — to taste
500.00 g	gruyère cheese — grated

SAUCE

2.00	onions — small, chopped
2.00	garlic — cloves, chopped
45.00 ml	butter — unsalted
10.00	tomatoes — large, peeled, seeded and chopped
2.00 ml	dried thyme
2.00	bay leaves
65.00 ml	fresh parsley — chopped
	salt and freshly ground black pepper
	sugar

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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).