Crpes la piprade
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 40 | grams | Flour |
| 1 | Egg | |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Vegetable oil |
| 50 | millilitres | Milk |
| 175 | grams | Onions; finely sliced |
| 2 | tablespoons | Vegetable oil |
| 175 | grams | Green pepper de-seeded and sliced |
| 2 | Ripe tomatoes skinned and chopped | |
| 2 | Garlic cloves; crushed | |
| 1 | tablespoon | Parsley, chopped |
| 1 | tablespoon | Fresh basil leaves, chopped |
| 50 | grams | Gruyre cheese diced very small |
| Salt and pepper | ||
Directions
FOR 9-10 CM (4 IN) CRŠPES
PIP‚RADE MIXTURE
These little crŠpes are made with a French country recipe for onions, peppers and tomatoes cooked with garlic, basil and parsley. The pip‚rade mixture is folded into the pancake batter and the crŠpes are cooked until golden. Lovely with a tossed green salad.
Blend the ingredients for the crŠpe batter together and allow to rest for an hour.
Cook the onions gently in the oil for about 10 minutes, covered, stirring occasionally until soft and sweet. Add the sliced peppers and cook for a further 5 minutes. Add the chopped tomatoes and garlic and cover the pan for several minutes, until the mixture is well reduced. Continue to cook over a slightly raised heat for 5 minutes, adding the herbs and stirring the mixture thoroughly. Season to taste. Add the cheese to the pip‚rade mixture and stir into the crŠpe batter. Fry in a hot pan with a little oil, as for ordinary crŠpes, turning so that they cook until golden on both sides.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias