Ardenne-Style Filled Crêpes; Saint-Brieuc Crêpes - Lagrange 129013 Mode D'emploi

THE STONE OF THE ISLANDS
Ingredients: 400g of monk fish, 400g of sole, 2 limes, 4 kiwis,
1/2 liqueur glass of rum.
Mix the slices of fish in a salad bowl with the fruit cut into cubes.
Add the lemon juice and the rum. Let macerate for 30 minutes.
Cook in small portions.
THE NIÇOISE STONE
Ingredients: 1kg of veal filet cut into thin slices, 2 zucchini, 2 eggplants,
1/2 pepper, 2 tomatoes, 2 minced onions, salt, pepper and paprika,
3 tablespoons of olive oil.
Mix the veal slices in a mixing bowl with the olive oil and vegetables.
Add salt, pepper and paprika and stir. Cook in small portions.
RECIPES FOR CRÊPES
SAINT-BRIEUC CRÊPES
Ingredients for about fifteen crêpes: 125g of flour, 3 eggs, 60g of
butter, 1 1/4 glasses of milk, 2 small coffee spoons of orange blossom,
2 small coffee spoons of rum, 1 pinch of fine salt.
THE REAL "CRÊPES SUZETTE" RECIPE
Ingredients: 250g of flour, 6 whole eggs, 100g of butter, 1/2 liter of
milk, vanilla sugar, cognac or rum.
While the dough is resting, prepare in a warm terrine 150g of butter
and beat it and soften it with a wooden spoon, adding 125g of caster
sugar, the juice and grated peel of 2 mandarin oranges and a glass of
Curaçao. Make the crêpes. Just before serving, put a layer of mandarin
orange flavored butter on each crêpe, then fold in 4, then in 8.
ARDENNE-STYLE FILLED CRÊPES
Ingredients: 15 crêpes, 500g of minced Ardennes ham, 250g of wild
mushrooms or chanterelles, 2 shallots, 1 clove of garlic, 1 spring of
wild thyme, 4 tablespoons of cream or Béchamel sauce, fresh ground
pepper, grated gruyere, bread crumbs, butter.
Make 15 crêpes. Fill them well with the well-cooked hash of Ardennes
ham (about 500 grams), chosen from shank-end ham.
Mix this with 250 g of wild mushrooms or chanterelles depending on the
season, finely chopped, and cooked rapidly in butter on 2 chopped shallots.
Add one clove of ground garlic and a sprig of fresh wild thyme and
thicken with cream or Béchamel sauce (4 tablespoons), as you would
do for a mushroom purée. Season the mixture with fresh ground pepper.
It should be quite thick.
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