Friday 25 July
We had half a can of crab claw
meat from Trader Joe's, and still a bunch of mushrooms in the fridge. How to combine them? Pasta would have been boring, and there was
no time to do crab ravioli with a mushroom sauce. Inspiration came: gâteau de crêpes.
We were out of cream, and even
sour cream, so we sauteed the sliced mushrooms, made a roux, and used milk to
make a sort of bechamel around them, with crab added afterwards. That made up the savory filling between each crêpe.
The crêpe recipe was from the Joy of Cooking, with some tiny thyme
leaves thrown in, but it was quite thin, so we didn't like it as much as the
old Moosewood recipe. Still, the first crêpe
went on the bottom, so no one would see it.
And the last one was showered with Swiss cheese.
The whole thing went into the
combi oven to cook at 350º, and it came out a treat.
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