CREPE FLORENTINE!

CREPE FLORENTINE!!

FOR CREPES

Eggs 2nos

Flour 60gms

Milk 50ml

Salt to taste

Nutmeg a pinch

PREPARATION:

Slightly beat eggs. Mix in flour, stirring continuously until thick. Thin out the mixture by mixing in milk. Add salt & nutmeg. Strain the mixture. Pour a ladle on a non-stick pan. Put over medium fire. Turn out & heat for 20 seconds. Remove. Repeat.

STUFFING

French beans 30gms

Carrots 60gms

Fresh mushrooms 30gms

Capsicum 30gms

Cabbage 50gms

Onions 30gms

Celery 20gms

Dried mixed herbs 2gms

Salt to taste

Crushed peppercorns 4nos

Tobasco  8 to 10 drops

Béchamel 30ml

Yellow butter 40gms

Tomato concasse 15gms

PREPARATION:

String  beans. Peel carrots. Slice mushrooms. Julienne the remaining vegetables. Heat 20gms butter over medium fire. Sweat mushrooms for 1 minute. Add in remaining vegetables, salt. Stir for about 5 to 7 minutes. Add in the remaining ingredients. Mix well. Remove from fire. Cool the mixture. Put ¼ of the vegetable on a crepe in the centre. Fold like a pancake.

Heat remaining butter. Place pancake & shallow fry, turning occasionally until crepes are crisp & golden brown. Pour saffron sauce over. Serve with glazed carrots & turnips.

SAFFRON SAUCE

Bechamel sauce 75ml

Saffron ¼ gm

Salt to taste

Fresh cream 30ml

Lukewarm milk 20ml

Processed cheese 50gms

PREPARATION:

Soak saffron in milk. Heat béchamel, add in saffron, salt. Stir. Add in cream. Bring to boil. Add cheese, stir. When cheese melts, remove. Pour over crepes.