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Caramelized Onion, Corn and Brie-stuffed Crêpes https://www.metro.ca/userfiles/image/recipes/crepes-oignons-mais-coulis-tomate-brie-6863.jpg PT25M PT35M PT1H30M
In a bowl, combine dry ingredients. In another bowl, beat eggs and milk together and gradually add dry ingredients, whisking vigorously until smooth and the consistency of cream. Stir in butter. Pour into a large measuring cup. Cover and let rest 30 minutes. Stir batter before using. Preheat a lightly oiled 10-in. (25-cm) pan over medium heat. Pour 1/3 cup (80 mL) batter into the pan, tilting the pan to cover the whole bottom with batter. Cook until bottom is golden brown, about 90 secondes. Flip and cook 40 seconds. Repeat process to make more crêpes. Oil pan as required between crêpes. Filling: in a large skillet over medium-low heat, melt butter and oil and brown onions 5 - 10 minutes, stirring often. Add honey and balsamic vinegar. Cover and cook 5 minutes or so over low heat to caramelize onions. Stir in corn, tomato coulis and spinach. Preheat oven to 350°F (180°C). Spoon some onion mixture onto each crêpe and add a slice of brie. Roll crêpes up, enclosing filling. In a buttered baking dish, place crêpes in a single layer. Cover and warm 15 minutes.
5
crêpe batter 1/2 cup (125 mL) organic whole-wheat flour 1/2 cup (125 mL) all-purpose flour 1/2 tsp. (2 mL) Salt 2 eggs 1/4 cups (60 mL) 2% milk 2 Tbsp. (30 mL) butter, melted
Caramelized Onion, Corn and Brie-stuffed Crêpes

Caramelized Onion, Corn and Brie-stuffed Crêpes

Rate this recipe
0 Vote
5
crêpes
0:25
Preparation
0:35
COOKING
1:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • crêpe batter
  • 1/2 cup
    (125 mL)
    organic whole-wheat flour
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    Robin Hood or Five Roses Flour

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    $8.77 ea.

    10 kg, SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    all-purpose flour
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    Robin Hood or Five Roses Flour

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    10 kg, SELECTED VARIETIES

  • 1/2 tsp.
    (2 mL)
    Salt
  • 2
    eggs
  • 1/4 cups
    (60 mL)
    2% milk
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    LACTANTIA PURFILTRE MILK

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    4 L, 1%, 2% OR SKIM OR LACTOSE FREE MILK 2 L SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    butter, melted
  • 10
    pearl onions, halved
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    YELLOW ONIONS

    YELLOW ONIONS

    $2.99 ea.

    5 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE

  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
  • 1 Tbsp.
    (15 mL)
    butter, melted
  • 1 Tbsp.
    (15 mL)
    liquid honey
  • 2 tsp.
    (10 mL)
    balsamic vinegar
  • 1/4 cup
    (60 mL)
    frozen organic corn kernels
  • 3/4 cup
    (190 mL)
    organic tomato coulis
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    $3.99 ea.

    454 g, GOURMET MEDLEY TOMATOES 341 g, ANGEL SWEET TOMATOES 283 g, ONE SWEET CHERRY TOMATOES 541 ml PRODUCT OF MEXICO

    Seedless Cucumbers

    Seedless Cucumbers

    $0.99 ea. or/lb

    Extra Large Beefsteak Tomatoes PRODUCT OF MEXICO, 99¢/lb, 2.18/kg


  • few leaves organic baby spinach
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    ATTITUDE SALADS

    ATTITUDE SALADS

    $3.49 ea.

    128 - 142 g PRODUCT OF U.S.A. SELECTED VARIETIES

    SPINACH

    SPINACH

    $2.49 ea.

    284 g PRODUCT OF U.S.A.

  • 12
    organic brie cheese
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    L'Extra Brie or Castello Traditional Blue Cheese

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    L'EXTRA BRIE OR CASTELLO TRADITIONAL BLUE CHEESE

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    DOFINO HAVARTI CHEESE, L'EXTRA CAMEMBERT, NOTRE-DAME BRIE OR ANCO SWISS

    DOFINO HAVARTI CHEESE, L'EXTRA CAMEMBERT, NOTRE-DAME BRIE OR ANCO SWISS

    2 for $10.00

    170 - 200 G, SELECTED VARIETIES

Imprimer ma sélection

Preparation

In a bowl, combine dry ingredients. In another bowl, beat eggs and milk together and gradually add dry ingredients, whisking vigorously until smooth and the consistency of cream. Stir in butter. Pour into a large measuring cup. Cover and let rest 30 minutes. Stir batter before using.

Preheat a lightly oiled 10-in. (25-cm) pan over medium heat. Pour 1/3 cup (80 mL) batter into the pan, tilting the pan to cover the whole bottom with batter.

Cook until bottom is golden brown, about 90 secondes. Flip and cook 40 seconds. Repeat process to make more crêpes. Oil pan as required between crêpes.

Filling: in a large skillet over medium-low heat, melt butter and oil and brown onions 5 - 10 minutes, stirring often. Add honey and balsamic vinegar. Cover and cook 5 minutes or so over low heat to caramelize onions.

Stir in corn, tomato coulis and spinach.

Preheat oven to 350°F (180°C).

Spoon some onion mixture onto each crêpe and add a slice of brie.

Roll crêpes up, enclosing filling. In a buttered baking dish, place crêpes in a single layer. Cover and warm 15 minutes.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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