recipes comes from a web site which to me must
rank as one of the sites having the finest recipes
on the internet. It is the web site of Peter Hertzmann
and is called à
about? This is best described in Peter's own words:
obsessive. All my life, when something interested
me, I became obsessed with it. I learned all I
could about it. I lived it! .
. . Ive been obsessive about food as long
as I can remember. I
am now obsessive with French cookery - its preparation,
materials, history, politics, and culture".
learn more why not visit the à
web site - <click
more on crêpes have a look at the article
written by Peter Hertzmann <click
1 tablespoon olive oil
10 (about) medium common mushrooms, trimmed,
peeled, thinly sliced
1 tablespoon minced parsley
2 small cloves garlic, degermed and minced
salt and freshly ground black pepper, to taste
2 crêpes (10" diameter)*
2 slices bacon, diced, lightly cooked
60 grams grated gruyére
oven to 170 °F
butter and oil in a small sauté pan over
medium heat. Add mushrooms and cook until they
are cooked and the water extruded has evaporated.
Add parsley and garlic and cook a bit more.
Season with salt and pepper and remove from
heat. Keep warm.
a nonstick crêpe pan, prepare a 10"
diameter crêpe. After flipping the crêpe
from the first side to the second, add half
the mushroom mixture, bacon, and cheese to one
half of the cooking crêpe. When the second
side is cooked, fold the unfilled half over
the other half to form a semi-circle. Set aside
in the oven to keep warm. Prepare one more crêpe
in the same manner.
grams all-purpose flour
40 grams buckwheat flour
1 pinch fine salt
1 egg, beaten
100 milliliters Normandy-style cider
30+ milliliters water
1/2 tablespoon oil
flours and salt. Add egg and mix with a wooden
spoon. Slowly add cider and water, mix until
smooth. Incorporate oil. Set batter aside for
an hour before using.
crêpes according to main recipe.
Clémentine Perrin-Chattard, Les Meilleures
Crêpes et Galettes, 1996, page 18.
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web site - click