Title: Crepes Farcies "Tomi Ungerer"
Categories: Entree Lunch Chef Blank
Yield: 4 Servings

200	g	Flour
4		Eggs
350	ml	Milk
350	ml	Beer
		Salt and pepper
		The filling:
200	g	Meat and vegetables that
		Have been cooked in a
		Casserole, chopped
		Finely
3		Eggs, beaten
		Chervil, chopped
100	ml	Thick cream
1	tb	Goose fat or butter
		Garnish:
		Chopped chervil

To make crepes: make crepes in the traditional manner. Allow to cool. (You will make approximately 18 crepes.) Mix filling ingredients together well except for the goose fat or butter. Spread a layer over each crepe. (Any unused crepes can be frozen for later use.) Roll the pancakes tightly, place on a flat tray and place in the refrigerator for a few hours. To serve: slice the filled crepes into small rounds. Melt the goose fat or butter in a frying pan and quickly fry the stuffed crepe rounds. Remove from pan and serve immediately on a green salad or with a light butter sauce. Bon Appetit-Exec.Chef Magnus Johansson

Source: Vogue Winter'88 The crepes:

previous

next