Buckwheat crepes with onions, apples, and cheese
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Buckwheat crepes with onions, apples, and cheese
  Buckwheat    Crepes    Cheese    Vegetarian  
Last updated 6/12/2012 1:11:13 AM. Recipe ID 38662. Report a problem with this recipe.
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      Title: Buckwheat crepes with onions, apples, and cheese
 Categories: Vegetarian
      Yield: 8 Servings
     18    Buckwheat crepes; up to 20
      6 lb Yellow onions
      2 tb Olive oil
      2 tb Butter
      1 ts Salt; more to taste
           Black pepper
  1 1/2 lb Tart green apples; about 4,
           -use pippins or Granny Smith
      3 tb Calvados
      8 oz Sharp cheddar cheese; grated
  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
  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

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Recipe ID 38662 (Apr 03, 2005)

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