18 buckwheat crepes, up to 20
6 lb yellow onions
2 tbsp olive oil
2 tbsp butter
1 tsp salt, more to taste
1 black pepper
1 1/2 lb tart green apples, about 4, use pippins or g
3 tbsp calvados
8 oz sharp cheddar cheese, grated
A Recipe for
Buckwheat Crepes With Onions Apples & Che
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
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This Recipe for Buckwheat Crepes With Onions Apples & Che is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Buckwheat Crepes With Onions Apples & Che from the recipe cookbook of Recipes-to-go (Fruit)
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
He who does not mind his belly will hardly will hardly mind anything else. |
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I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
Prepare the Buckwheat Crepes and set aside.
Peel the onions, cut them in half lengthwise, and then slice them
thickly. Heat a tablespoon of olive oil and a tablespoon of butter in
each of two large non-stick pans, and divide the onions between them.
Sprinkle about 1/2 teaspoon of salt over each batch and cook the
onions on medium heat, stirring occasionally, until they are golden
brown. This will take about 45 minutes. Add black pepper to taste.
Meanwhile, peel the apples, cut into wedges, and slice the wedges
crosswise. When the onions are lightly browned and much reduced in
volume, consolidate them into one pan. Add the Calvados to the onions
and stir quickly to deglaze the pan. Add the sliced apples, and a
touch more salt if needed. Continue cooking, stirring often, until
the liquid is entirely gone, the onions are a deep caramel color, and
the apples are tender.
Spoon 2 to 3 rounded tablespoons of the onion mixture across the
center of a crepe, then sprinkle about 1/2 ounce of grated cheese
over it. Roll the crepe loosely over the folling and place it seam
side down on a buttered baking sheet. Continue filling and rolling
crepes until all the onions and cheese are used up. You should have
at least 16-18 filled crepes. Reserve any leftover crepes for another
use.
Cover the crepes loosely with a piece of aluminum foil, and bake them
in a 350 degree oven for 10-15 minutes, or until they are hot through
and the cheese is completely melted. If you have filled the crepes
earlier and kept them in the refrigerator for a while, adjust the
oven time upward by at least 5 minutes.
Serve the crepes at once, with a green salad, and Cranberry-Jalapeno
Sauce.
Source: "The New Vegetarian Epicure" by Anna Thomas
Serves: 8
Buckwheat Crepes With Onions Apples & Che Recipe brought to you by Recipes To-Go