Crepes st tropez
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | tablespoon | Vegetable Oil |
| ½ | large | White Onion, Cut In Half And; thinly sliced |
| 6 | ounces | Small Button Mushrooms, Stems Removed; and cut in half |
| 2 | tablespoons | 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 | ||
| 4 | tablespoons | Anchoves (Optional); finely chopped |
| 4 | Cloves Garlic; minced | |
| 4 | teaspoons | Crushed Pepper |
| 4 | teaspoons | Tomato Puree |
| 4 | teaspoons | Sugar |
| 12 | tablespoons | Olive Oil |
| 4 | tablespoons | White Wine Vinegar |
Directions
CREPES
DRESSING
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@...>