29 September 2009

Crepes with Mareguez sausages, red pepper and goat cheese

Crepes are surprisingly easy to make if you have a 10" non stick crepe pan. Allow for a couple of less than satisfactory crepes in the beginning. After making 1 or 2 you should get the hang of it.

For crepes - from America's Test Kitchen family cookbook

Makes 4 crepes

1/2 cup whole milk - I used low fat milk
1/2 cup all-purpose flour
1 large egg
3 tbsps water
1 1/2 tbsps unsalted butter, melted
1/4 tsp salt
  1. Blend all the ingredients. Cover and refridgerate for 2 hours.
  2. Stir the mixture if it has seperated.
  3. Smooth some butter on a 10" pan over medium heat.
  4. Spoon about 1/4 cup of the batter on the pan and tilt it quickly to cover the base and spread it.
  5. Flip the crepe when light brown on one side - about 30 seconds. Cook for another 30 seconds on the other side.

For the filling - V improvised this on the fly

Serves 3

3 marguez lamb sausages - V substituted one with Andouille sausage, chopped into bite size pieces. Sausages were spiced with fennel, cumin and red chilli.
1 onion, sliced
1 red pepper sliced into strips
1/2 green pepper sliced into strips
1/4 cup chopped dried figs
2 tsp dried pomegranate seeds (anar-dana)
1/4 cup toasted pine nuts
3 cloves of garlic, minced
1 tsp crushed red pepper
1/4 cup crumbled goat cheese

  1. Heat 3 tbsp of olive oil and fry the the sausages until brown. Drain some oil to leave about 1 tbsp. Add garlic, onions, green, red pepper, salt and cook until onions are dark brown.
  2. Add figs, pomegranate seeds and 1 tbsp of water. Cook for another 5 mins, until most of the water has been absorbed.
  3. Garnish with crumbled goat cheese and toasted pine nuts.

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