CrŠpes … la pip‚rade
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CrŠpes … la pip‚rade
Last updated 6/12/2012 12:57:17 AM. Recipe ID 19757. Report a problem with this recipe.
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      Title: CrŠpes … la pip‚rade
 Categories: Main dish, Cheese/eggs, Brunch
      Yield: 3 Servings
MMMMM-----------------FOR 9-10 CM (4 IN) CRŠPES----------------------
     40 g  Flour
      1    Egg
    1/4 ts Salt
      1 ts Vegetable oil
     50 ml Milk

MMMMM----------------------PIP‚RADE MIXTURE---------------------------
    175 g  Onions; finely sliced
      2 tb Vegetable oil
    175 g  Green pepper
           -- de-seeded and sliced
      2    Ripe tomatoes
           -- skinned and chopped
      2    Garlic cloves; crushed
      1 tb Parsley, chopped
      1 tb Fresh basil leaves, chopped
     50 g  GruyŠre cheese
           -- diced very small
           Salt and pepper
  These little crŠpes are made with a French country recipe for onions,
  peppers and tomatoes cooked with garlic, basil and parsley. The
  pip‚rade mixture is folded into the pancake batter and the crŠpes are
  cooked until golden. Lovely with a tossed green salad.
  Blend the ingredients for the crŠpe batter together and allow to rest
  for an hour.
  Cook the onions gently in the oil for about 10 minutes, covered,
  stirring occasionally until soft and sweet. Add the sliced peppers
  and cook for a further 5 minutes. Add the chopped tomatoes and garlic
  and cover the pan for several minutes, until the mixture is well
  reduced. Continue to cook over a slightly raised heat for 5 minutes,
  adding the herbs and stirring the mixture thoroughly. Season to
  taste. Add the cheese to the pip‚rade mixture and stir into the crŠpe
  batter. Fry in a hot pan with a little oil, as for ordinary crŠpes,
  turning so that they cook until golden on both sides.

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Recipe ID 19757 (Apr 03, 2005)

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