Crepes A La Bellman Recipe
I made this Crepes A La Bellman last weekend when I had some unexpected guests-visit; believe me, it was dead simple and was a great hit too. In fact, the blend of crepes, veggies and veal sweetbread gives out a delightful combination, which is sure to make a bland meal go ravishing and unforgettable!
Ingredients
Bouillon
2 chicken bouillon cubes
2 1/4 cups water
1 teaspoon salt
2 to 3 white peppercorns
1 tablespoon chopped onion
1/2 carrot, chopped
1 small veal sweetbread
2 tablespoons butter
2 1/2 tablespoons flour
3 ounces boiled ham, chopped
1 tablespoon chopped onion
1/4 cup heavy cream
8 warm crepes
2 tablespoons grated cheese
Directions
Combine all bouillon ingredients; bring to simmer.
Rinse sweetbread; boil in bouillon about 10 minutes.
Skim; let cool in bouillon.
Remove membranes around sweetbread.
Chop sweetbread.
Melt butter.
Add flour; brown lightly.
Add strained bouillon; simmer 3 to 4 minutes, stirring until smooth.
Add sweetbread, ham, onion, and cream.
Season to taste.
Distribute sauce on crepes; roll up.
Place in greased baking dish; sprinkle cheese on top.
Bake 5 to 10 minutes at 425 °F.
Rinse sweetbread; boil in bouillon about 10 minutes.
Skim; let cool in bouillon.
Remove membranes around sweetbread.
Chop sweetbread.
Melt butter.
Add flour; brown lightly.
Add strained bouillon; simmer 3 to 4 minutes, stirring until smooth.
Add sweetbread, ham, onion, and cream.
Season to taste.
Distribute sauce on crepes; roll up.
Place in greased baking dish; sprinkle cheese on top.
Bake 5 to 10 minutes at 425 °F.
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