Well I have been trying to use up some butt I did on Mothers Day. I was out of Food Saver rolls and just bagged it up in Zip's. Just trying to make space for a mother load here real soon.
So tonight I decided to use a recipe that I have used alot even though it's for chicken............
I have made alot of different crepes, being that of both sweet and savory, my favorite being savory. So just replaced the chicken with pork in this recipe.
You start out with a thin batter sorta the consistancy of heavy cream. ( most cook books have a crepe recipe in them. They really are nothing more than a thin pancake. Once the batter is made, it needs to rest for a bit so the flour absorbs as much liquid as possible.
This recipe calls for a filling/sauce and requires medium chopped veggie's consisting of Carrot's, Onions, Celery, Garlic and Mushrooms.
I have been trying to use as much of this curry gift box I got as a gift so that's why I chose this recipe.
You start making the crepe's in a medium hot, lightly oiled non stick pan. Just pour about a 1/4 cup in the middle and swirl the pan around to coat with an even thin batter.
It only takes maby a minute on each side to just lightly brown them, and lay them out on a bakeing sheet overlapping. The last one was a whole lot bigger than the first LOL..
Now prepare the sauce/filling
Just melt some real butter or heat oil and just sweat the veggies till aldente.
You then just add a couple Tbls. of flour stir around a bit and add about 3/4 cup cold milk, it thickens up pretty nice.
Add about 3/4 of the pan to the pulled pork and stir.
Just spoon about 1/3 cup on the edge of a crepe and roll up tightly and lay into a lightly sprayed dish and bake low, these only need to be warmed up.
[I did give a light sprinkle of sharp chedder to these...
About 15 minutes @ 325.
Plated.
Ok, to be honest they were alittle bland, but this made it mo better.
All in all I give it a thumbs up. Like I said one of my favorite savory crepe's are with using a good ground beef, onions, garlic, shrooms and you make a cheese( parm) sauce to go over them. You can stuff em with anything. Even for dessert I had one big one left so put a huge scoop of double brownie ice cream in it and rolled tight, cut in half a we had dessert.
So tonight I decided to use a recipe that I have used alot even though it's for chicken............
I have made alot of different crepes, being that of both sweet and savory, my favorite being savory. So just replaced the chicken with pork in this recipe.
You start out with a thin batter sorta the consistancy of heavy cream. ( most cook books have a crepe recipe in them. They really are nothing more than a thin pancake. Once the batter is made, it needs to rest for a bit so the flour absorbs as much liquid as possible.
This recipe calls for a filling/sauce and requires medium chopped veggie's consisting of Carrot's, Onions, Celery, Garlic and Mushrooms.
I have been trying to use as much of this curry gift box I got as a gift so that's why I chose this recipe.
You start making the crepe's in a medium hot, lightly oiled non stick pan. Just pour about a 1/4 cup in the middle and swirl the pan around to coat with an even thin batter.
It only takes maby a minute on each side to just lightly brown them, and lay them out on a bakeing sheet overlapping. The last one was a whole lot bigger than the first LOL..
Now prepare the sauce/filling
Just melt some real butter or heat oil and just sweat the veggies till aldente.
You then just add a couple Tbls. of flour stir around a bit and add about 3/4 cup cold milk, it thickens up pretty nice.
Add about 3/4 of the pan to the pulled pork and stir.
Just spoon about 1/3 cup on the edge of a crepe and roll up tightly and lay into a lightly sprayed dish and bake low, these only need to be warmed up.
[I did give a light sprinkle of sharp chedder to these...
About 15 minutes @ 325.
Plated.
Ok, to be honest they were alittle bland, but this made it mo better.
All in all I give it a thumbs up. Like I said one of my favorite savory crepe's are with using a good ground beef, onions, garlic, shrooms and you make a cheese( parm) sauce to go over them. You can stuff em with anything. Even for dessert I had one big one left so put a huge scoop of double brownie ice cream in it and rolled tight, cut in half a we had dessert.
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