Baked Vegetable Stuffed Crepes with Parmesan & Gru

Description

BAKED VEGETABLE STUFFED CREPES WITH PARMESAN & GRU

YIELD 20 SMALL CREPES

INGREDIENTS:

1 ½ CUPS MILK

2 TBSPN VEG OIL

3 EGGS

1 ½ CUPS AP FLOUR

LARGE PINCH SALT

2 TBSPN COLD WATER

INSTRUCTIONS:

IN A MEDIUM SIZED BOWL BEAT EGGS WITH MILK AND OIL, GRADUALLY ADD DRY INGREDIENTS AND BEAT UNTIL SMOOTH, STRAIN BATTER AND REST 20 MINUTES. BEFORE USE, STIR IN 2 TBSPN OF COLD WATER.

CHEESE SAUCE

INGREDIENTS:

6 TBSPN BUTTER

6 TBSPN FLOUR

3 CUPS MILK WARMED

½ CUP WHITE WINE

3 EGG YOLKS

1 CUP CREAM 1

½ CUP OF GRATED PARMESAN AND GRUYERE MIXED

1 PINCH CAYENNE PEPPER

SALT AND PEPPER

INSTRUCTIONS:

MELT BUTTER, ADD FLOUR TO FORM A ROUX, SLOWLY ADD MILK A LITTLE AT A TIME AND BEAT WITH A WHISK UNTIL NICE AND SMOOTH. ADD WHITE WINE AND GENTLY SIMMER FOR ABOUT 6-7 MINUTES. REMOVE FROM HEAT. MIX YOLKS AND CREAM TOGETHER AND SLOWLY BEAT INTO SAUCE. ADD CHEESE, CAYENNE AND SALT AND PEPPER TO TASTE.

VEGETABLES

INGREDIENTS:

1 CUP BROCCOLI

½ CUP CARROTS

½ CUP DICED ONION

½ CUP DICED RED PEPPER

1 CLOVE MINCED GARLIC

1 TBSPN CHOPPED PARSLEY

1 TBSPN CHOPPED FRESH THYME

SALT AND PEPPER

INSTRUCTIONS:

CUT UP BROCCOLI INTO FLORETS AND BLANCH IN BOILING SALTED WATER FOR ABOUT 1 MINUTE, SHOCK IN ICED WATER OR RINSE UNDER COLD WATER. GENTLY SQUEEZE ACCESS WATER OUT AND ROUGHLY CHOP, SET ASIDE.

HEAT UP SAUTE PAN ADD ABOUT 1 TABLESPOON OF OIL AND SLOWLY COOK YOUR DICED CARROT, ONION, RED PEPPER AND GARLIC, DO NOT BROWN VEGETABLES. COOL AND DRAIN VEGETABLES AND ADD TO BROCCOLI AND MIX IN THE THYME, PARSLEY, SALT AND PEPPER TO TASTE.

TAKE ABOUT HALF OF THE SAUCE AND MIX INTO VEGETABLES AND PLACE INTO REFRIGERATOR.

START MAKING THE CREPES USING A SMALL NON STICK SAUTE PAN, MAKING SURE THEY ARE NOT TOO THICK. TAKE VEGETABLE FILLING AND PLACE IN THE MIDDLE OF THE CREPE, FOLD IN SIDES AND ROLL, PLACE STUFFED CREPES INTO A GLASS BAKING DISH, SPOON THE REST OF THE SAUCE OVER THE CREPES AND BAKE AT 365F FOR ABOUT 15 MINUTES OR UNTIL SAUCE IS HOT AND BUBBLING. REMOVE FROM OVEN AND LET SIT FOR 3-4 MINUTES BEFORE SERVING. SPRINKLE WITH A LITTLE MORE CHEESE IF DESIRED. SERVE AND ENJOY.

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REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

LIABILITY

The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.