Cr pes La Pip rade

Ingredients

FOR 910 CM (4 IN) CRŠPES 40 g flour 1 egg 1/4 tsp salt 1 tsp vegetable oil 50 ml milk PIP‚RADE MIXTURE 175 g onions, finely sliced 2 tbsp vegetable oil 175 g 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 g gruyšre cheese - diced very small 1 salt and pepper	Advertisements

Preparation
 
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

 

 
Servings:
3

 

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