The Rural Voice, 2005-06, Page 411 cup (250 mL) milk
1 tbsp (15 mL) melted butter
vegetable oil
In medium bowl, with electric
mixer or whisk, beat together eggs
and salt. Gradually add flour
alternately with milk, beating until
smooth. Stir in melted butter.
Refrigerate batter for an hour. Batter
may thicken, but can be thinned with
a little milk.
Heat 8 -inch (20 cm) non-stick
skillet on medium-high heat until a
water droplet sizzles. Brush lightly
with oil
Stir batter; pour 3 tbsp (45 mL) into
skillet, rotating skillet as batter is
poured. Cook until bottom is slightly
browned, about 45 seconds. Flip
crepe over and cook about 20
seconds. Transfer to plate. Repeat
with remaining batter, adding
additional oil to skillet between
crepes, if necessary. Spoon 2 to 3
tbsp (30 mL to 45 mL) of desired
filling down the centre of each crepe
or spread over crepe. Fold or roll up
crepe. Garnish with desired topping.
Variations: Herbed Crepes -
Follow basic recipe. adding 2 tbsp
(30 mL) finely chopped fresh herbs
(any combination of parsley. chives.
tarragon. chervil) to batter.
Try adding pesto, chopped sundried
tomatoes. tomato sauce, chili sauce.
soya sauce or grated cheese to batter.
Fillings and Toppings: seafood
and dill. Hollandaise sauce:
mushrooms and thyme. grated
Gruyere cheese: asparagus rolled in
sliced ham, curry sauce; chicken and
tarragon. cream sauce; pesto and
ricotta cheese, parmesan cheese and
pine nuts: Oriental vegetables and
ginger, plum sauce.
DEVILLED EGGS WITH
CRAB MEAT
6 hard -cooked eggs, peeled
1/4 cup (50 mL) mayonnaise or
salad dressing
2 tbsp (30 mL) finely chopped
celery
2 tsp (10 mL) finely chopped parsley
1/8 tsp (0.5 mL) each oregano and
onion powder
few drops worcestershire sauce
salt and pepper to taste
1 can (6oz/170g) salad crab meat.
drained
garnish (slice of radish, sprigs of
fresh dill or slice of stuffed olive)
Cut eggs in half lengthwise.
Remove yolks. With fork, mash
yolks; add mayonnaise, celery, mus-
tard, parsley, oregano, onion powder.
worcestershire sauce, salt and pepper.
Add crab meat and mix well.
Refill whites with yolk mixture and
garnish as desired. Serve immediately
or store covered in refrigerator. Use
within 3 days.
EGG, LEEK AND CHEESE
TORTA
2 tbsp (30 mL) olive oil
6 leeks. dark green leaves removed
1/2 tsp (2 mL) dried thyme
salt and pepper, to taste
8-12 thin slices bread, crusts
removed
2 cups (500 mL) grated cheddar
cheese
8 oz (250 g) Brie cheese. coarsely
chopped
1 tbsp (15 mL) Dijon mustard
I tsp (5 mL) hot pepper sauce
6 eggs. beaten
3 cups (750 mL) half and half
cream or milk
Heat oil in skillet over medium
heat. Slice leeks and add to skillet.
Saute for 5 minutes or until beginning
to soften. Add thyme. salt and
pepper. Remove from heat.
Butter 13x9 -inch (3.5 LI baking
dish. Cover bottom of dish with laver
of bread slices. cutting to tit if
necessary. Top with halt of the leeks
and half of the cheeses. Repeat lavers
once.
Whisk together mustard and hot
pepper sauce in large howl. Whisk in
eggs and cream. Season with salt and
pepper. Pour over bread layers. Cover
and let sit for I hour or overnight in
refrigerator.
Preheat oven to 350°F (180.0. Bake
for 40 minutes or until puffed and set.
Let cool slightly before sen ing.
*If using a glass baking dish.
reduce temperature to 325 F 1160 (
Make this dish up 10 one das ahead
of time. Remove from refrigerator
and let stand at room temperature lin
one hour before baking.
Variations: Substitute egetahles
such as mushrooms. unions or
spinach for leeks.
HEARTY OMELETTE LOAF
I unsliccd crusty round loaf (about
8-inch/20 cni diameter)
8 eggs
1/2 cup (125 mL) water
salt and pepper to taste
cooking spray
2 tbsp (30 inL) Tight cream
Caesar dressing
3 each thin slices deli roast ht:;_,
salami and chicken
3 slices Gruyere cheese
2 small tomatoes, sliced
1 jar (6 1/2 oz/170 ml.) marinate,.
artichoke hearts, drained and
sliced
salad greens to taste
Cut loaf in half horizontal
hollow out top and bottom. leas In2
1/2 -inch (1 cm) shell. Sale remoted
bread for another use. Beat eggs with
water: season w ith salt and pepper
Spray an 8 -inch (21) er I non-t5.k
skillet with cooking .pra\. Pour In
half of egg mixture and cook user
medium heat. As mixture sets at the
edges. with spatula. gently' lift cooked
portion to allow uncooked eye 1„
flow underneath. ('ook until hittoin
is set and top is almost .et. Slide un,
plate: let cool completely Repeal
procedure with remaining
mixture. Brush inside hononi ants 11.h
of bread with Caesar dressing. L,nei
bottom of loaf w ith one omelette and
half of sliced roast heel (iruscre
cheese. tomato. salami. artichokes.
salad greens and chl.ken Repeat
layersssith remaining Inglellents
Replace hread top. 55 hip 1!.htls in
plastic w rap Retrigcrate .11 est one
hour helore \IiLing Into wets_,,
PI('kl.I IL) E(,CS %11111
FRESH HERB`;
12 hard -cooked eggs. peeled
1,2 medium union. Ihinl5 .Thoth
2 sprigs of Iresh the Inc ut I 2 (sp
12 niL; dried
2 sprigs tit fresh niarµa,n or
tsp 1 2 Int. r dried
2 sprigs t 1 pai'sle�
2 garlic .lutes
1 tsp (5 ml 1 pcpper.orns
3 cups ( 750 inL i while wine
Inesgar
1 Ihsp (15 nil.) hones
Place eggs. union. Ih\ me.
marjoram. eggs.
_.iIII, and
peppercorns in one large ,'1 (t,
medium jars with tight 1Iltin; lid -
Stir together t in;,_ar and hone\
over eggs. ('oser and reirIgcr.uc
least 4 dans helore srl,in_
Refrigerate up to 2 months
- Omani, Et' 1'' die
JUNE 2005