Query for Recipe: Pork-filled crepes from the Time-Life The Good Cook series
 

My wife seems to not have the book anymore. If someone has
it, she would be grateful to get a copy.

TIA

--

"If you are neutral in situations of injustice,
you have chosen the side of the oppressor " --
Desmond Tutu

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Query for Recipe: Pork-filled crepes from the Time-Life The GoodCook series
 

On 11/5/2015 7:14 PM, Michel Boucher wrote:
> My wife seems to not have the book anymore. If someone has
> it, she would be grateful to get a copy.
>

Michel, can you tell me which volume in the series the recipe was
found in? I looked in the Pork book and found ham crepes, but no pork
crepes.

Query for Recipe: Pork-filled crepes from the Time-Life The Good Cook series
 

Moe DeLoughan > wrote in
:

> On 11/5/2015 7:14 PM, Michel Boucher wrote:
>> My wife seems to not have the book anymore. If someone has
>> it, she would be grateful to get a copy.
>>
>
> Michel, can you tell me which volume in the series the recipe
> was found in? I looked in the Pork book and found ham crepes,
> but no pork crepes.

My wife says that is probably it, ham, shallots, vermouth (?).

She is not entrirely sure but she believes that is the right
recipe.

Thanks for taking the time :-)

--

"If you are neutral in situations of injustice,
you have chosen the side of the oppressor " --
Desmond Tutu

---
This email has been checked for viruses by Avast antivirus software.
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Query for Recipe: Pork-filled crepes from the Time-Life The GoodCook series
 

On 11/12/2015 10:03 AM, Michel Boucher wrote:
> Moe DeLoughan > wrote in
> :
>
>> On 11/5/2015 7:14 PM, Michel Boucher wrote:
>>> My wife seems to not have the book anymore. If someone has
>>> it, she would be grateful to get a copy.
>>>
>>
>> Michel, can you tell me which volume in the series the recipe
>> was found in? I looked in the Pork book and found ham crepes,
>> but no pork crepes.
>
> My wife says that is probably it, ham, shallots, vermouth (?).
>
> She is not entrirely sure but she believes that is the right
> recipe.
>
> Thanks for taking the time :-)
>

Crepe and Ham Rolls (Crepes Rondinerie)
To serve 4 to 6

8 to 12 slices cooked smoked ham
3 or 4 shallots, thinly sliced
4 tbsp butter 60 ml.
1/2 cup dry white vermouth 125 ml.
2/3 cup heavy cream 150 ml.
1/4 cup grated Parmesan cheese 50 ml.

Crepe batter
1/2 cup flour 125 ml.
salt
3 eggs
about 3/4 cup (about 1/4 liter) milk or water
3 tbsp melted butter 45 ml.

To make the crepes, place the flour in a bowl with a pinch of
salt. Add the eggs and then the liquid, whisking from the
center outward until the mixture is smooth. The batter
should be thin enough to lightly coat the back of a spoon. Add
the butter last.

Lightly grease a crepe pan or small frying pan, heat over medium heat
and swirl a small ladleful of batter around to cover the bottom of the
pan. When the batter is set, turn the crepe and cook the other side.
Remove to a warmed plate. Make eight to 12 crepes in this way, enough
for two crepes per person.

Gently saute the shallots in half of the butter until soft.
Add the vermouth, bring to a boil, reduce the heat and cook
for a few minutes until the mixture is thick. Lay a ham slice
on each crepe, brush the ham with the shallot mixture, add a
dollop of cream and a sprinkle of cheese. Roll up the ham in
the crepes and put the rolls in a buttered gratin dish.
Sprinkle the rolled crepes with the grated Parmesan and
dot with the remaining butter. Put in a preheated 400° F.
[200° C.] oven for 15 minutes before serving.

ARIANE C ASTAING
HARPER'S AND QUEEN MAGAZINE