Cr Pes La Pip Rade Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
FOR 9-10 CM (4 IN) CR
PES
40 gram: Flour,
1: Egg,
1/4 tsp: Salt,
1 tsp: Vegetable oil,
50 milliliter: Milk,
PIP
RADE MIXTURE
175 gram: Onions, finely sliced
2 tbsp: Vegetable oil,
175 gram: Green pepper, de-seeded and sliced
2: Ripe tomatoes, skinned and chopped
2: Garlic cloves, crushed
1 tbsp: Parsley, chopped
1 tbsp: Fresh basil leaves, chopped
50 gram: Gruy re cheese, diced very small
Salt and pepper,
Directions:
These little cr
pes 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 cr
pes are
cooked until golden. Lovely with a tossed green salad.
Blend the ingredients for the cr
pe 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 cr
pe
batter. Fry in a hot pan with a little oil, as for ordinary cr
pes,
turning so that they cook until golden on both sides.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Source from luhu.jp
pes 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 cr
pes are
cooked until golden. Lovely with a tossed green salad.
Blend the ingredients for the cr
pe 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 cr
pe
batter. Fry in a hot pan with a little oil, as for ordinary cr
pes,
turning so that they cook until golden on both sides.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Source from luhu.jp