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STUFFED CREPES

Make the crpes the day before. Keep them in the refrigerator, wrapped in an aluminum foil. Blanch the green leaves in salted boiling water, only until softened. Drain thoroughly, shred or leave whole as you wish. Fry in 2 tablespoons of melted butter to evaporate the remaining water. Salt a little, pepper, add a pinch of nutmeg. Add 1/3 of the grated cheese. Put 1 tablespoon of the mixture over each crpe, roll the crpes then arrange them in an ovenproof dish. Moisten with 2 tablespoons of cream, sprinkle with the remaining cheese and top with a few tablespoons of butter. Gratin in a hot oven (350F) to brown slowly while heating the stuffing.
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12 crpes, 5 to 6 inches in diameter
1 lb cooked green leafy vegetables: Swiss chard leaves, spinach, etc.
1/3 cup butter
1/3 lb Gruyre cheese, grated
1/3 cup cream
3 hard-boiled eggs or 1/4 lb ham
salt, pepper, nutmeg
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25
mn
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25
mn
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We recommend you drink a Gamay de Touraine with this dish.
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Center
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Appetizers
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Gamay
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