GATEAU OF CREPES

GATEAU OF CREPES

For the Crepe Batter:

1 cup flour (Wondra)

2/3 cup milk

2/3 cup water

3 large eggs

¼ teaspoon salt

3 tablespoons unsalted butter, melted

Extra butter for crepe pan

Vegetables and Cheese for Filling:

1 pound carrots

6 to 8 tablespoons unsalted butter

Sea salt and freshly ground black pepper

½ teaspoon fresh dill

1 pound fresh mushrooms

4 tablespoons shallots

1 head of fresh broccoli (18 to 20 ounces) cut into small trees

2 cups coarsely grated Swiss cheese

Custard Mixture for Filling:

1 cup cream cheese

6 large eggs

1 cup heavy cream

Sea salt and freshly ground black pepper

A pinch of nutmeg, to taste

1. The Crepes:  Scoop dry measure cup into flour container until cup is overflowing; sweep off excess with the straight edge of a knife, and pour flour into a pitcher or bowl.  Blend the milk and water into the flour, beating with a flat whisk until smooth (Wondra will make this easy), then beat in eggs, salt and butter.  Let rest for 10 minutes (an hour or two if using regular flour) so that the flour granules can absorb the liquid – making a tender crepe.

2. The Crepes – To cook the crepes, heat frying pan or pans until drops of water sizzle on the surface. Brush surface of crepe pan with a little butter (only for first crepe), and pour 2 to 3 tablespoons of batter into the center of the pan, turning the pan in all directions to to spread batter over the bottom surface.  If you pour too much, pour excess back into bowl. Cook for 30 seconds or so, until you see, when you lift an edge, and see that it is nicely browned.  Turn and cook for 10 to 15 seconds more – this second side never cooks evenly and is kept as the non-public or bottom side of the crepe.  Arrange crepes as they are made on a cake rack to dry.  When dry (not brittle), stack together and wrap in foil, if not using immediately.  Tonight we will use parchment paper between crepes.
3.  Preparing the vegetables:  Trim and peel carrots, and cut into julienne matchsticks.
4. Sauté carrots in 1-1/2 tablespoons butter in large skillet, swirling and tossing frequently until carrots are nicely tender and being careful not to brown them.  Season well with salt and pepper; set aside in a bowl.
5. Trim and brush the mushrooms and cut into a fine mince (we will cut food processor); a handful at a time, put on paper towel and place another towel on top and press to remove any extra liquid.  Sauté in same skillet in 1-1/2 tablespoons of butter with the shallots, until mushroom pieces begin to separate from each other.  Season with salt and pepper and set aside in a separate bowl.
6. Blanch broccoli in boiling water until al dente – about 2-3 minutes. Drain  well and place on paper towels so all remaining water can be absorbed and then combine with carrots
7. After vegetables have finished cooking and slightly cooled, combine all together. Take a crepe and put a layer of vegetables in center of crepe and then sprinkle with Swiss cheese and roll up tightly.  Place in a 13 x 9-inch baking dish (you may need several) seam side down.  Put in a pre-heated 350 degree oven for 5 minutes or until thoroughly heated through.  Serve immediately while still hot!