CREPES
1/2 tbsp Vegetable Oil
1/2 large White Onion, Cut In Half And, thinly sliced
6 oz Small Button Mushrooms, Stems Removed, and cut in half
2 tbsp Margarine
1 Clove Garlic
Salt And Pepper To Taste
1 Yellow Pepper, julienned then
; chopped
1 Red Pepper, julienned then
; chopped
1 Green Pepper, julienned then
; chopped
DRESSING
4 tbsp Anchoves (Optional), finely chopped
4 Cloves Garlic, minced
4 tsp Crushed Pepper
4 tsp Tomato Puree
4 tsp Sugar
12 tbsp Olive Oil
4 tbsp White Wine Vinegar
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Heat the oil in a frying pan and add the onion slices. Saute gently until softened. Don't let them get too soft. Add the mushrooms, butter or margarine, and garlic, season with salt and pepper. Add the peppers and saute further. Make the dressing Place a couple of tablespoons full of the filling onto an unrolled crepe. Spoon a couple of tablespoons full of the dressing over it; then roll the crepe and place on serving dish. Put two or three crepes on the plate and pour a tablespoon or two of the dressing over the center of the crepes.
Recipe By : Little Mom
Posted to FOODWINE Digest 29 Sep 96
Date: Sun, 29 Sep 1996 22:34:01 -0400
From: Eileen & Bob Holze <beck4@ASAN.COM>
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