← All recipes

California Goat Cheese Crepes With Sweet Oni

California Goat Cheese Crepes With Sweet Oni is built on Flour All Purpose, Milk, Butter Lightly Salted, Cheese Goat California, and Oil Olive. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1 cup
• 2 tbsp
• 8 oz
• 2 tbsp
• 1 1/2 tbsp
• 1 cup

Method (preview)

1. 1

   Sift the flour into a mixing bowl; add egg, egg yolk and a little of the milk and stir to the consistency of smooth paste.

2. 2

   Gradually add remaining milk and mix until smooth.

3. 3

   Add salt and pepper, and 1 tablespoon of parsley and chives.

4. 4

   Heat 2 tablespoons of butter until the butter foams and turns a very light brown color.

5. 5

   Whisk this into the batter.

6. 6

   Let the mixture stand for at least 2 hours.

7. 7

   Brush a 7 ″ non-stick skillet with a thin film of olive oil and place over medium heat.

8. 8

   When hot, add about 3 tablespoons of batter and swirl to coat the pan.

9. 9

   Cook until lightly golden, about 1 minute; then flip and cook the second side for about 30 seconds.

10. 10

    Continue with remaining batter, stacking crepes between sheets of waxed paper.

11. 11

    Stir in the basil, 2 tablespoons of parsley, olives, and pepper.

12. 12

    In a heavy saucepan, heat the vegetable oil over medium heat, then add onion and meat.

13. 13

    Cook uncovered, shaking the pan and stirring occasionally, until the meat and the onion are browned (about 20 minutes.)

14. 14

    Add the vermouth, stirring, to the meat and onions.

15. 15

    Then add the stock and bring the mixture to a boil.

16. 16

    Allow the mixture to boil gently, skimming the surface often until sauce has reduced to a light syrupy consistency (about 30 minutes or longer.)

17. 17

    Remove the saucepan from the heat and swirl in 2 tablespoons of butter, bit by bit.

18. 18

    Strain the resulting sauce and season with a little bit salt and pepper.

19. 19

    Use a narrow spatula or butter knife to spread 1 side of each crepe evenly with about 2 tablespoons filling.

20. 20

    Fold each crepe into quarters, pressing neatly.

21. 21

    Blanch cucumber slices in boiling salted water for 1 minute then drain well.

22. 22

    Arrange the stuffed crepes in a shallow baking pan, brushing lightly with olive oil and place them in the oven until heated through (about 5 minutes.) Arrange 2 crepes, overlapping slightly, on each of 4 heated serving plates.

23. 23

    Arrange 3 cucumber slices in a fan pattern next to the crepes and garnish with finely slivered olives.

24. 24

    Warm the sauce. Spoon some sauce around the crepes, and serve.

25. 25

    Written by Richard Sax, Photographs by Nancy

26. 26

    The Knapp Press, Los Angeles, 1985

27. 27

    Chef: Larry Forgione, An American Place Restaurant, New York