Wednesday, January 5, 2011

Goat Cheese and Roasted Pepper Crepes with a Bechamel Sauce

After I finished this recipe, I found myself wishing I'd made twice as much. The recipe that follows makes four crepes, but you may want to adjust based on how hungry you are. Making crepes from scratch is a time consuming process. Make this on a night you're feeling ambitious. It's worth it!

This recipe has three parts--the batter, the filling, and the sauce. Joy of Cooking, one of my favorite resources for basic recipes, inspired the batter and sauce recipes. The filling is my own. I replaced the butter called for in the Joy of Cooking with extra virgin olive oil for a unique flavor and reduced saturated fat.

Olive Oil Crepes
Makes 4 large crepes
1/2 cup flour
1/2 cup milk
1/4 cup lukewarm water
2 eggs
2 tablespoons extra virgin olive oil, plus more for making crepes
1/4 teaspoon salt

1. Combine in a bowl and mix until smooth. Cover with plastic wrap and let stand for 30 minutes at room temperature.
2. Add about a teaspoon of olive oil to a medium non stick pan. (It's next to impossible to make crepes in a pan that isn't non stick.) Heat over medium heat.
3. Add 1/4 of batter to pan. Quickly tilt pan so that batter coats bottom of pan. Cook until crepe bubbles and bottom is slightly browned.
4. With a large plastic turner, flip crepe over and cook on other side for about 2 minutes more.

5. Repeat with remaining 3 crepes. Keep crepes warm in oven heated to 250 degrees.

Bechamel Sauce
2 tablespoons olive oil
2 tablespoons flour
1 cup milk
Sprinkle of Nutmeg
1/2 teaspoon Worcestershire sauce
2 thick slices of onion
2 bay leaves

1. Add olive oil to small sauce pan. Whisk in flour until well blended.
2. Remove from the heat and whisk in milk.
3. Return to heat and bring to a simmer. Add nutmeg, Worcestershire sauce, onion, and bay leaves. Whisk frequently.
4. Remove bay leaves and onion before serving.

Crepe Filling
1/2 cup cottage cheese
1 ounce goat cheese
1/2 a white onion, diced
2 roasted red and yellow peppers, diced
1 teaspoon olive oil
Salt and pepper

1. Heat olive oil in large pan over medium heat.
2. Add onion and cook until onion is translucent, about 5 minutes.

3. Add red and yellow peppers, cottage cheese, goat cheese, salt, and pepper. Cook over low heat until warm.
To make crepes: place 1/4 of filling in each crepe. Roll up. Top with bechamel sauce.

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