Smoked Goose Crêpes with CheeseTheWorldWideGourmet.com
Total time: 30 to 60 min
Preheat the oven to 225° C (450° F)
Preparation time: 20 minutes
Cooking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:211.9 kcal
Proteins:8.8 g
Fats:14.7 g
Carbohydrate:10.9 g
Fibers:0.4 g
Sugar:2.3 g
Cholesterol:52.4 mg
Sodium:1586.4 mg
Calcium:166.9 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
**The crêpes
180
g
all purpose flour
60
g
buckwheat flour
2
eggs
150
ml
milk
150
ml
water
30
g
melted butter
2
ml
salt
**he filling
400
g
smoked goose breast
prosciutto or pancetta
100
g
tomme de cervoise or other sheep's milk cheese
1000
ml
béchamel sauce
200
g
grated parmesan
50
g
butter
parsley
METHOD
- Combine the two flours and blend into the mixture of water and milk. Add the melted butter, salt and eggs.
- Lightly grease a rectangular baking sheet (28 x 35 cm). Ladle in some batter and place in a preheated 225° C (450° F) oven until the crêpe is browned. Combine 250 ml (1 cup) béchamel sauce, the thinly sliced goose breast, diced Tomme de Cervoise cheese, grated Parmesan and a little chopped parsley. Mix well and spread over a crêpe.
- Repeat the process.
- Roll up each crêpe into a cylinder and refrigerate for 1 hour.
- Slice each roll into 6 slices, place in a buttered gratin dish, cover with béchamel sauce, Parmesan and melted butter. Gratiné in a very hot oven.
WINE SUGGESTIONS
Merlot
Pinot Noir
Chardonnay
CHEF'S NOTES
Bernard Gill is an ardent promoter of regional products, using local Quebec cheeses and farm-raised Emden goose in this recipe. The latter is a white variety raised for its meat, not its liver. Sampling Gill's cooking means tasting the best local ingredients, artfully prepared. Serve the roll with a lightly-cooked tomato and herb sauce.
