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Crepes With Sauce Mornay Recipe
|Ground pepper||1⁄4 Teaspoon|
|Nutmeg||1⁄8 Teaspoon, freshly grated|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||3 Cup (48 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Emmenthaler cheese/Parmesan cheese||4 Ounce, diced|
Serving size: Complete recipe
Calories 2118 Calories from Fat 1484
% Daily Value*
Total Fat 167 g256.7%
Saturated Fat 97.2 g486.1%
Trans Fat 0 g
Cholesterol 1644.2 mg
Sodium 1070.9 mg44.6%
Total Carbohydrates 74 g24.7%
Dietary Fiber 1.3 g5.2%
Sugars 44 g
Protein 84 g167.4%
Vitamin A 101.6% Vitamin C 0.47%
Calcium 219.5% Iron 33.5%
*Based on a 2000 Calorie diet
Add about 2/3 cup of milk a bit at a time, whisking constantly to make smooth paste.
Gradually whisk in remaining milk, eggs and egg yolk.
Season with salt, pepper and nutmeg.
Press through sieve (if there are any lumps) and let stand at room temperature at least 1 hour, or cover and refrigerate overnight.
Melt butter in 6 1/2 inch crepe pan.
Let cool slightly, then stir 2/3 of butter into batter, mixing well.
Clarify remaining butter and pour into small glass.
Heat pan over medium-high heat.
Brush with clarified butter and return to heat until almost smoking.
Remove from heat, ladle about 3 tablespoons of batter into one corner of pan, then quickly tilt pan in all directions until bottom is covered with thin layer of batter; pour off any excess.
Return pan to medium-high heat.
Loosen edges of crepe using small spatula or knife and cook about 1 minute until bottom of crepe is brown, shaking pan in circle so crepe does not stick.
Regulate heat so bottom of crepe develops "craters" and mottled caramel-brown color before it is flipped (the pan is too hot if batter forms holes as soon as it is poured in; it is too cool if edges of crepe do not color immediately).
Flip or turn crepe over with spatula and cook another minute until second side is brown.
Slide out onto plate.
Cover with piece of waxed paper.
Repeat until all batter is used, brushing pan with additional clarified butter after every 2 or 3 crepes.
For Sauce Mornay: Melt butter in heavy saucepan over low heat.
Whisk in flour and let foam 3 minutes without coloring, stirring constantly.
Whisk in milk and stir over medium-high heat until sauce comes to boil.
Reduce heat and simmer until reduced by 1/3, about 40 minutes, stirring occasionally.
Mix egg yolks with cream.
Slowly whisk in strained sauce.
Return to saucepan and bring to boil over medium-high heat, stirring constantly.
Remove from heat and stir in all but 3 tablespoons cheese.
Add salt, pepper and nutmeg.
To assemble: Preheat oven to 400Â°F.
Butter 9 x 12 inch baking dish.
Turn crepes over and spread several tablespoons of sauce on least attractive side of each crepe.
Roll up cigar fashion and place seam side down in single layer in baking dish.
Pour remaining sauce over top and sprinkle with reserved cheese.
Bake until heated through, about 15 minutes.
Remove from oven and heat broiler.
Run under broiler until cheese is browned, about 1 minute.
Let crepes stand for 5 minutes before serving.