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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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  • 1/2 cup
    (125 mL)
    all-purpose flour
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    BOB'S RED MILL FLOUR

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    1.24 kg SELECTED VARIETIES

  • 1/2 tsp.
    (2 mL)
    Salt
  • 2
    eggs
  • 1/4 cups
    (60 mL)
    2% milk
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    SELECTED SIZES SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    butter, melted
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    SELECTED SIZES SELECTED VARIETIES

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    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

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  • 10
    pearl onions, halved
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  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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  • 1 Tbsp.
    (15 mL)
    butter, melted
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  • 1 Tbsp.
    (15 mL)
    liquid honey
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    1 L

  • 2 tsp.
    (10 mL)
    balsamic vinegar
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  • 1/4 cup
    (60 mL)
    frozen organic corn kernels
  • 3/4 cup
    (190 mL)
    organic tomato coulis
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  • few leaves organic baby spinach
  • 12
    organic brie cheese
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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

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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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