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Rabbit Provencale Crepes Recipe
|Boneless rabbit||450 Gram|
|Safflower oil||15 Milliliter|
|Diced bacon||115 Gram|
|Minced garlic||1 Clove (5 gm)|
|Spanish onion||1 , diced|
|Green bell pepper||1 , diced|
|Sliced mushrooms||80 Gram|
|All purpose flour||45 Milliliter|
|Fresh chopped basil||3 Milliliter|
|Thyme leaves||3 Milliliter|
|Chopped parsley||15 Milliliter|
|Tomatoes||250 Milliliter, peeled seeded and diced|
|Chicken broth||375 Milliliter|
|Dijon mustard||10 Milliliter|
|Crepes||12 (Crepe Batter)|
Calories 284 Calories from Fat 92
% Daily Value*
Total Fat 10 g16.2%
Saturated Fat 4.3 g21.6%
Trans Fat 0 g
Cholesterol 111.8 mg
Sodium 326.6 mg13.6%
Total Carbohydrates 23 g7.7%
Dietary Fiber 2 g7.8%
Sugars 4.6 g
Protein 24 g47.2%
Vitamin A 16.1% Vitamin C 53%
Calcium 4.2% Iron 21.1%
*Based on a 2000 Calorie diet
In a large skillet heat the butter and the oil in the sauce pan, add the rabbit and brown.
Fry the bacon in a second skillet, drain excess fat and add to the rabbit along with the vegetables and saute until tender.
Sprinkle with flour and continue to cook for 2 minutes.
Add the seasonings, tomatoes, broth and mustard.
Reduce heat to simmer and cook for 35-40 minutes, or until rabbit is tender and sauce is thickened.
Scoop the meat and vegetables into the crepes, roll and serve.