Blue Cheese, Raisin And Walnut Crepes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Water |
| 1/2 | c | Dry white wine |
| 2 | T | Sugar |
| 1/2 | t | Grated lemon zest |
| 1/8 | t | Each ground cinnamon and |
| cloves | ||
| 2/3 | c | Golden raisins |
| 2/3 | c | Sweet port |
| Large pinch freshly ground | ||
| black pepper | ||
| 1/4 | c | Dry red wine |
| 2 | t | Cornstarch |
| 4 | oz | Creamy blue cheese such as |
| Blue Castello Campazola | ||
| etc. cut in eight slices | ||
| 1/2 | c | Toasted walnuts |
| Powdered sugar and mint | ||
| sprigs |
INSTRUCTIONS
In a saucepan combine the water, wine, 1 tablespoon sugar, zest, cinnamon and cloves and bring to a boil. Add the raisins and let them steep off the heat for 15 minutes or so or until they are very plump. While raisins are steeping, combine the port, remaining 1 tablespoon sugar, pepper, red wine and cornstarch and stir until cornstarch is dissolved. Pour into a small non-reactive saucepan and whisk over moderately heat until sauce thickens, about 3 minutes. To serve: Divide cheese,walnuts and a tablespoon or two of raisins with syrup in the center of each crepe. Fold crepes to enclose filling and spoon a tablespoon or 2 of warm port sauce around (save any extra port sauce for another use). Garnish with a dusting of powdered sugar and mint sprigs. Yield: 8 crepe Recipe By :COOKING RIGHT SHOW CR#9668 Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 08:01:04 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 904
Calories From Fat: 323
Total Fat: 38.6g
Cholesterol: 0mg
Sodium: 28mg
Potassium: 1101.7mg
Carbohydrates: 119.1g
Fiber: 8.3g
Sugar: 85.1g
Protein: 12.4g