Crpes La Piprade Recipe
Yield: 3 servingsYield: 3 servings
Recipe by luhu.jp
Ingredients:
FOR 910 CM (4 IN) CRPES
40 gm: flour,
1: egg,
1/4 teaspoon: salt,
1 teaspoon: vegetable oil,
50 ml: milk,
PIPRADE MIXTURE
175 gm: onions, finely sliced
2 tablespoon: vegetable oil,
175 gm: 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 gm: gruyre cheese - diced very small,
1: salt and pepper,
Directions:
These little crpes are made with a French country recipe for onions,
peppers and tomatoes cooked with garlic, basil and parsley. The
piprade mixture is folded into the pancake batter and the crpes are
cooked until golden. Lovely with a tossed green salad.
Blend the ingredients for the crpe 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 piprade mixture and stir into the crpe
batter. Fry in a hot pan with a little oil, as for ordinary crpes,
turning so that they cook until golden on both sides.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Yield: 3 servings
Source from luhu.jp
peppers and tomatoes cooked with garlic, basil and parsley. The
piprade mixture is folded into the pancake batter and the crpes are
cooked until golden. Lovely with a tossed green salad.
Blend the ingredients for the crpe 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 piprade mixture and stir into the crpe
batter. Fry in a hot pan with a little oil, as for ordinary crpes,
turning so that they cook until golden on both sides.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Yield: 3 servings
Source from luhu.jp