Blue cheese, raisin and walnut crepes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Water |
| ½ | cup | Dry white wine |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Grated lemon zest |
| ⅛ | teaspoon | Each ground cinnamon and cloves |
| ⅔ | cup | Golden raisins |
| ⅔ | cup | Sweet port |
| Large pinch freshly ground black pepper | ||
| ¼ | cup | Dry red wine |
| 2 | teaspoons | Cornstarch |
| 4 | ounces | Creamy blue cheese such as Blue Castello, Campazola, etc. cut in eight slices |
| ½ | cup | Toasted walnuts |
| Powdered sugar and mint sprigs | ||
Directions
GARNISH
In a saucepan combine the water, wine, 1 tablespoon sugar, zest, cinnamon and cloves and bring to a boil. Add the raisins and let them steep off the heat for 15 minutes or so or until they are very plump. While raisins are steeping, combine the port, remaining 1 tablespoon sugar, pepper, red wine and cornstarch and stir until cornstarch is dissolved. Pour into a small non-reactive saucepan and whisk over moderately heat until sauce thickens, about 3 minutes. To serve: Divide cheese,walnuts and a tablespoon or two of raisins with syrup in the center of each crepe. Fold crepes to enclose filling and spoon a tablespoon or 2 of warm port sauce around (save any extra port sauce for another use). Garnish with a dusting of powdered sugar and mint sprigs.
Yield: 8 crepe
Recipe By :COOKING RIGHT SHOW CR#9668 Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 08:01:04 -0500 From: Meg Antczak <meginny@...>