Selwyn Times: October 07, 2020
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<strong>Selwyn</strong> <strong>Times</strong> Wednesday <strong>October</strong> 7 <strong>2020</strong><br />
26<br />
FOOD<br />
Latest Canterbury news at starnews.co.nz<br />
Delicious cafe fare at your own home<br />
Crepes are a delicious<br />
meal, needing only a<br />
green salad to finish it<br />
off<br />
Crepe layer pie<br />
6 servings<br />
Ingredients<br />
Crepes:<br />
110gm (¾ cup) plain flour<br />
pinch salt<br />
2 eggs<br />
200ml milk<br />
75ml water<br />
50gm butter<br />
Place the flour and salt into a<br />
mixing bowl. Add the milk and<br />
the lightly beaten eggs. Mix well<br />
with a hand whisk. Add the water<br />
and beat until smooth.<br />
Melt the butter in the pan that<br />
you are intending to cook the<br />
crepes in. Add to the batter and<br />
mix through.<br />
Return the crepe pan to the<br />
stove and heat until it is quite hot.<br />
There should be enough butter<br />
left in it so that you don’t have to<br />
grease the pan.<br />
Tip a little of the batter into the<br />
hot pan and swirl it around so<br />
that the bottom is evenly covered.<br />
Cook until the top is dry, then<br />
turn over using a fish slice and<br />
cook the other side before removing<br />
to a large plate. Continue in<br />
this way until all the batter has<br />
been used.<br />
The filling:<br />
50gm butter<br />
1 large onion<br />
200gm mushrooms<br />
10 asparagus spears<br />
2 tbsp plain flour<br />
½ cup milk<br />
250gm tub cràeme fraiche<br />
½ smoked chicken or 2<br />
smoked chicken breasts<br />
salt and pepper<br />
A little Swiss cheese to grate<br />
over the top.<br />
Preheat your oven to 180 deg<br />
C.<br />
Melt the butter in a large frying<br />
pan. Thinly slice the onion<br />
and add it to the pan. Cook over<br />
a medium heat until soft. Wipe,<br />
trim and slice the mushrooms<br />
and add to the pan. Cook, stirring<br />
occasionally, for a couple of<br />
minutes.<br />
WHOLESOME:<br />
Crepe pie layered<br />
with chicken,<br />
mushrooms and<br />
asparagus can be<br />
served as a full<br />
meal.<br />
Sprinkle over the flour and stir<br />
in well. Cook for another minute<br />
or two, then add the milk and<br />
mix in well. Take care not to be<br />
too vigorous or you will break up<br />
the mushrooms.<br />
Let this come to a gentle simmer,<br />
stirring fairly constantly,<br />
then add the cràeme fraiche and<br />
stir thoroughly.<br />
Bring to barely a simmer and<br />
remove from the heat. Season<br />
with salt and freshly ground<br />
black pepper.<br />
Bring a pot of water to the<br />
boil and add the asparagus that<br />
should be cut in 2cm lengths.<br />
Let it come back to the boil and<br />
simmer for a minute, then tip off<br />
the water and re-fill the pot with<br />
cold water to stop the asparagus<br />
cooking further. Drain well and<br />
add to the mushroom mixture.<br />
Remove the skin from the<br />
smoked chicken and roughly<br />
chop the meat. Stir this into the<br />
rest of the ingredients.<br />
Directions<br />
Line a 20cm spring form tin<br />
with baking paper. Place one of<br />
the crepes in the base of the pan<br />
and top with a quarter of the<br />
filling. Top with another crepe<br />
and another quarter of the<br />
filling.<br />
Continue layering until you<br />
have finished all the filling, then<br />
top with a final crepe.<br />
Sprinkle over a little grated<br />
Swiss cheese.<br />
Cover with tinfoil and bake for<br />
30min, then remove the tin foil<br />
and return to the oven for a further<br />
10min.<br />
Take the pan from the oven and<br />
leave for at least 10min to firm up<br />
a little. Remove from the tin, peel<br />
off the baking paper and serve<br />
warm cut into wedges.<br />
Any leftovers will successfully<br />
reheat in the microwave.<br />
‘Famous for their roasts!’<br />
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servicing all of <strong>Selwyn</strong>.<br />
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We are located at 68 Rolleston Drive (near Countdown).<br />
Please contact us to arrange a time to meet.<br />
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stevenmoe@parryfield.com<br />
PauL owenS<br />
paulowens@parryfield.com<br />
CoRa GRanGeR<br />
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