Ingredients:
1 Lbs. Ground beef
1 t. Fresh basil, chopped
2 T. Onion, diced
1 Egg
Salt
Fresh ground black pepper
2 C. Tomato sauce
Crêpes
1 C. Mozzarella, grated
Procedure:
Combine the beef, basil, onion, egg and seasonings to taste
Form about 1 ounce balls from the meat mixture and bake in a preheat
350°F oven until cooked and drain
Pour half the sauce over top of the meatballs and place a few them on
each crépe, that is inside a boat style dish
Roll the crêpe and top with the sauce and cheese
Bake in a 350°F preheated oven for about 15 minutes, or until
golden brown and heated through
Serve and garnish
Notes:
Other herbs or spices can be added to the ground beef
Other chesses, or a combonations of, can be used
Garnish with sprigs, or chopped fresh herbs, etc.
Can be served with a side dish, such as salad, garlic bread, rice,
vegetable, pasta, tortilla chips, etc.
Ingredients:
2 T. Olive oil
12 oz. Chicken breast, boneless, skinless
1 Green pepper, julienne
1 Red pepper, julienne
1/2 Purple onion, sliced
1 to 2 Jalapeño chiles, seeded, diced
2 Tomatoes, chopped
2 T. Fresh coriander, chopped
Juice of a lime
Salt
Crêpes
Procedure:
Chop the chichen into bite size pieces
In a large skillet heat the oil on med-high heat
Add the chicken and sauté for a couple of mins.
Add the peppers, onion and jalapeño, then sauté until
just befor the chicken is cooked
Add the tomatoes, coriander and lime, continue cooking until the
chicken is done, season to taste
Spoon some of the chicken mixture onto a crêpe and roll to seal
Serve and garnish
Notes:
This dish is simular to a Enchiladas, minus the soft flour Tortilla
bread, with the crêpe in place of it
Serve garnished with sour cream, salsa, guacamole and fresh coriander
Can be served with a side dish, such as salad, rice, vegetable,
tacos, etc.
Ingredients:
2 T. Olive oil
1/2 Red pepper, sliced
1/2 Green pepper, sliced
1/2 Purple onion, sliced
1/2 Lbs. Mushrooms, quartered
1/2 Broccolli, florettes
1/2 Zucchini, sliced
1 Carrot, julienned
1 Stalk celery, sliced
2 Tomatoes, chopped
2 T. Coriander, chopped
Crêpes
Procedure:
In a large hot skillet add the oil and sauté all the vegetables
except the tomato, until they are tender
Add the tomato and coriander and cook until they are hot
Place some of the cooked veg on a crêpe, then roll it to form a
stuffed crêpe
Serve and garnish
Notes:
Any type of herb can be used
Any type of meat can be added to this dish
Can be served with a side dish, such as salad, rice, vegetable, etc.
Garnish with chopped herbs, coriander sprigs, etc.
Ingredients:
Crêpes
6 oz. Boneless, skinless chicken breast
2 T. Olive oil
1/2 Onion, diced
1 Stalk celery, diced
1/2 C. Water chestnuts, sliced
1 C. Chicken stock
2 T. Cornstarch, mixed with 2 T. Water (white wash)
1 t. Curry powder
Cumin
2 C. Fresh bean sprouts
Procedure:
Prepare the crepes as directed on the recipe
Cube the chicken into bit size pieces, about half inch squares
Notes:
Can be served with a side dish, such as salad, rice, vegetable, etc.
Ingredients:
1 oz. Clarified butter
1 Leek onion, (white part only) washed, sliced
2 oz. Dry white wine
Juice of 1/2 lemon
2 C. Heavy cream
1 Lbs. Fresh lobster meat, cooked, chopped
1 T. Cornstarch and water mixture (1 part to 2)
Crêpes
Procedure:
In a large skillet briefly sauté the leek
Add the wine and lemon juice, reduce by cooking until about 1/2 the
liquid has evaporated
Add the cream, bring to a boil and simmer until the sauce starts to
reduce and is slightly thickened
Stir in the cornstartch mixture for desired thickness and simmer for a
minute or two
Add the lobster, reheat and remove from heat
place a crêpe on the serving plate and spoon some of the lobster
mixture onto the center. Fold the cr&rcirc;pe, top with another small
spoon of the sauce
Serve and garnish
Notes:
The lobster can be replaced by other seafoods, such as Salmon, shell
fish, shrimp, halibut, etc., or any combo.
Be sure not to over cook the seafood
Can be served with a side dish, such as salad, rice, vegetables, etc.
Garnish with lemon, fresh dill, paprika, chopped parsley, etc.