Buckwheat Crepes With Onions Apples & Che Recipe
Recipe
Ingredients
18 buckwheat crepes, up to 20
6 lb yellow onions
2 tablespoon olive oil
2 tablespoon butter
1 teaspoon salt, more to taste
1 black pepper
1 1/2 lb tart green apples, about 4, use pippins or g
3 tablespoon calvados
8 oz sharp cheddar cheese, grated
Recipe
Preparation
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 Half a tsp. 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
use.
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
Sauce.
Source: "The New Vegetarian Epicure" by Anna Thomas
Servings:
8
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Food Tips of the Week
Losing weight
Drink more water. At times during a hectic day, you guess you are peckish but in truth you might only want a restorative glass of water or cranberry juice. The sensations of needing food and needing a drink are close, but one can result in a fat tummy and the alternative is ok.
Some lower carbohydrate diet guidlines:
* Dietary fiber is essential
Decreasing the carbs in your diet usually results in reduction in fiber also. Look at low carb recipes that are fiber-rich balance the equation.
* Use splenda as a substitute for sugar.
Recipes that call for sugar can be modified to make use of a good substitute like splenda. It has a different density so you will have to do a bit of trial and error and it might not work for every recipe, but it gives pretty good results for the most part.
Foods containing allyl sulfides
( includes garlic, leeks and welsh onion)
The onion and garlic family of foods is rich in allyl sulfides, a chemical which experts believe could be linked to a reduced risk of stomach and colon cancer.
Although there is precious little hard medical proof obtainable, allyl sulphides are also thought by nutritionalists to reduce the symptoms of colds, arteriosclerosis and fatigue.
Foods containing allyl sulfides are also low in calories, so should be included in your diet system.
Buckwheat Crepes With Onions Apples & Che Recipe - more haute cuisine from Recipes 4u
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