Bay Harbour: October 07, 2020

Wednesday October 7 2020
Latest Canterbury news at starnews.co.nz
BAY HARBOUR
PAGE 19
Tasty Bites
Delicious cafe fare at your own home
Crepes are a delicious
meal, needing only a
green salad to finish it
off
Crepe layer pie
6 servings
Ingredients
Crepes:
110gm (¾ cup) plain flour
pinch salt
2 eggs
200ml milk
75ml water
50gm butter
Place the flour and salt into a
mixing bowl. Add the milk and
the lightly beaten eggs. Mix well
with a hand whisk. Add the water
and beat until smooth.
Melt the butter in the pan that
you are intending to cook the
crepes in. Add to the batter and
mix through.
Return the crepe pan to the
stove and heat until it is quite hot.
There should be enough butter
left in it so that you don’t have to
grease the pan.
Tip a little of the batter into the
hot pan and swirl it around so
that the bottom is evenly covered.
Cook until the top is dry, then
turn over using a fish slice and
cook the other side before removing
to a large plate. Continue in
this way until all the batter has
been used.
The filling:
50gm butter
1 large onion
200gm mushrooms
10 asparagus spears
2 tbsp plain flour
½ cup milk
250gm tub cràeme fraiche
½ smoked chicken or 2
smoked chicken breasts
salt and pepper
A little Swiss cheese to grate
over the top.
Preheat your oven to 180 deg
C.
Melt the butter in a large frying
pan. Thinly slice the onion
and add it to the pan. Cook over
a medium heat until soft. Wipe,
trim and slice the mushrooms
and add to the pan. Cook, stirring
occasionally, for a couple of
minutes.
WHOLESOME:
Crepe pie layered
with chicken,
mushrooms and
asparagus can be
served as a full
meal.
Sprinkle over the flour and stir
in well. Cook for another minute
or two, then add the milk and
mix in well. Take care not to be
too vigorous or you will break up
the mushrooms.
Let this come to a gentle simmer,
stirring fairly constantly,
then add the cràeme fraiche and
stir thoroughly.
Bring to barely a simmer and
remove from the heat. Season
with salt and freshly ground
black pepper.
Bring a pot of water to the
boil and add the asparagus that
should be cut in 2cm lengths.
Let it come back to the boil and
simmer for a minute, then tip off
the water and re-fill the pot with
cold water to stop the asparagus
cooking further. Drain well and
add to the mushroom mixture.
Remove the skin from the
smoked chicken and roughly
chop the meat. Stir this into the
rest of the ingredients.
Directions
Line a 20cm spring form tin
with baking paper. Place one of
the crepes in the base of the pan
and top with a quarter of the
filling. Top with another crepe
and another quarter of the
filling.
Continue layering until you
have finished all the filling, then
top with a final crepe.
Sprinkle over a little grated
Swiss cheese.
Cover with tinfoil and bake for
30min, then remove the tin foil
and return to the oven for a further
10min.
Take the pan from the oven and
leave for at least 10min to firm up
a little. Remove from the tin, peel
off the baking paper and serve
warm cut into wedges.
Any leftovers will successfully
reheat in the microwave.
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