| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Greek |
Crazy about, Ew |
1 |
servings |
INGREDIENTS
| 50 |
g |
Butter plus a small amount for cooking; (2oz) |
| 100 |
g |
Plain Flour; (4oz) |
| 1 |
lg |
Egg |
| 1 |
|
Egg yolk |
| 400 |
ml |
Milk; (15fl oz) |
|
|
Chopped chives |
|
|
Spinach |
|
|
Fresh nutmeg |
|
|
Salt and black pepper |
| 5 |
lg |
Leeks |
| 675 |
g |
Ansteys Double Worcester cheese; (1 1/2lb) |
| 3 |
lg |
Bramley apples |
|
|
Fresh sage leaves |
|
|
Smoked sweet paprika |
|
|
Good quality puff pastry |
|
|
Bechemel sauce |
| 2 |
|
Eggs |
| 450 |
g |
Natural greek yoghurt; (1lb) |
|
|
Worcester sauce |
| 8 |
|
Inch spring form flan tin; (8 to 10) |
INSTRUCTIONS
CREPES
OTHER INGREDIENTS
For the crepes: Melt butter in small pan, cool slightly. Sift flour in
large mixing bowl, add salt, pepper and nutmeg, make a well in the centre
of the flour, drop in egg plus yolk. Pour in the milk whisking all the time
and add melted butter.
In food processor blend chives and spinach then add pancake batter and
pulse until blended, set mixture aside for 30 minutes. Mixture should
resemble double cream consistency.
Heat crepe pan, brush with oil and butter mix and fry pancakes until all
the batter is used. Set pancakes aside.
Roll out puff pastry slightly larger than flan tin, cut round, fork
thoroughly and bake until golden brown and slightly risen. Trim leeks, set
aside green tops for use in stock. Cut leeks down centre, shred approx 1 cm
wide and wash, blanch in boiling salted water. Peel and cut apples into
thin rings, saut. in a little butter and oil until caramelised, grate small
amount of cheese and set aside and cube rest of cheese.
To make gateaux: Place baked pastry sheet into bottom of ring mould. Layer
leeks, sliced apple and cubed cheese and ripped sage leaves. Spread a thin
layer of bechemel, slice crepes in half and cover leek, cheese mixture with
crepes (can be like a patchwork), repeat as before with leeks etc to form 2
layers of crepes.
In a bowl whisk yoghurt, eggs, Worcester sauce, grated cheese and smoked
paprika and pour over gateaux. Ensure with pallet knife that mixture runs
down sides of gateaux. Bake in preheated oven 190°C/375°F/gas mark 5 for
25-30 minutes.
Gateaux should be light brown, cool slighty before removing from tin.
Can be served warm with dressed green salad and fresh tomato sauce.
Converted by MC_Buster.
Per serving: 781 Calories (kcal); 33g Total Fat; (37% calories from fat);
39g Protein; 84g Carbohydrate; 830mg Cholesterol; 465mg Sodium Food
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 12 1/2 Vegetable; 0 Fruit; 4
1/2 Fat; 0 Other Carbohydrates
Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0n.
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