Buy Posters and Prints at AllPosters.com
Lunch
Claude Monet

La Belle Cuisine - More Main Dish Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Crêpes Hortobagyi

"Cooking is at once one of the simplest and most gratifying of the arts,
but to cook well one must love and respect food."
- Craig Claiborne

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Keyword Title Author

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!

Don't forget the candlelight!

Crêpes Hortobagyi
Bon Appétit Archives

Filling:

3/4 cup soybean oil
1 medium onion, finely chopped
1 medium green pepper, finely chopped
2 ripe small tomatoes, cut into eighths
3/4 teaspoon mild Hungarian paprika
2 1/2 pounds well-trimmed veal, cut into 2-inch cubes
Salt and white pepper
1/4 cup water
1/2 cup sour cream
2 tablespoons butter
1 pound mushrooms, finely chopped
Crêpes:
2 cups flour
4 eggs
1/4 cup soybean oil
2 cups milk
2 tablespoons cornstarch dissolved in 1/4 cup cold water

2 cups (1 pint) sour cream

For filling,  heat oil in a large skillet. Add onion and sauté until golden. Stir in green pepper and tomato. Cover and cook until pepper is limp, about 5 to 10 minutes. Blend in 3/4 teaspoon paprika. Add veal, salt, and pepper and cook, stirring with a wooden spoon every 3 to 4 minutes, until veal is opaque. Stir in 1/4 cup water. Reduce heat to medium. Cover and cook until fork tender, adding more water if necessary, about 25 minutes. Remove from heat. Drain veal well, reserving liquid. Let stand until cool.

Put meat and vegetables through coarse blade of grinder (or mince). Transfer to a large bowl. Add [1/2 cup] sour cream with salt, pepper, and paprika to taste. Blend well.

Melt butter in another large skillet. Add mushrooms and sauté until lightly golden. Drain well; set aside.

For crêpes, combine flour, eggs, oil and salt in a medium bowl and blend well. Add milk and beat until smooth. Heat a 6 1/2-inch crêpe pan or skillet (preferably non-stick) over medium heat. Add small amount of batter to pan, swirling to coat evenly. Cook until bottom of crêpe is lightly colored. Turn and cook other side until set. Repeat with remaining batter.

To assemble:  Preheat oven to 300° F. Grease baking dish. Divide meat mixture evenly among crêpes and roll up. Place seam side down in prepared dish. Bring reserved veal liquid to boil in medium saucepan over medium heat. Stir in dissolved cornstarch, reduce heat, and simmer 5 minutes, stirring constantly. Whisk some of sauce into 2 cups sour cream and whisk into remaining sauce. Add reserved mushrooms. Taste and adjust seasoning. Spoon sauce lightly over crêpes. Cover with foil and bake until crêpes are heated through, about 15 minutes. Pass any remaining sauce separately.

Makes 20 crêpes

Click for Index - Main Dish Recipe Archives