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Friday, November 27, 2015

Buckwheat Crepes with Ground Pork and Spinach Filling

Course Main Dishes
Prep. Time 30 mins
Cooking Time 30 mins
Refrigeration Time 20 mins
Yields 8 crepes

PreparationWhat You Need 
Buckwheat Crepes: (8 crepes):
1/2 cup (75 g) buckwheat flour
1 egg
1/2 cup (2 ml) salt
1/3 cup (75 ml) milk or water
2 tbsp (28.4 g) melted butter*

3 tbsp (42.6 g) butter
2 shallots, chopped
3/4 lb (375 g) ground pork
pepper, to taste
2 tbsp (30 ml) tomato paste
1 egg
2 oz (28 g) butter
5 tsp (150 ml) spinach
1/2 tsp (2 ml) nutmeg
1/4 clove garlic, chopped
8 crepes
2 cups (500 ml) bechamel sauce
8 slices Canadian Cheddar or Canadian Gruyère or Canadian Parmesan cheese

Bechamel Sauce:
1 tbsp (14.2 g) butter
2 tsp (10 ml) onion finely minced
2 tbsp (20 g) flour
1 1/2 cups (375 ml) milk, scalded
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) ground white pepper
Pinch of nutmeg

Bechamel Sauce:
In a saucepan, melt butter and cook onion over very low heat until soft. Stir in the flour and cook the roux until it is foamy and is just beginning to color. Add the milk, whisking constantly, until the mixture is thick and smooth. Stir in remaining ingredients and simmer sauce over very low heat for about 20 minutes. Strain sauce before using.

Make a well in the flour, mix egg and salt. Gradually add milk or water, then melted butter. Refrigerate for 20 minutes before cooking the crêpes in a nonstick pan.

In a pan, heat butter and cook shallots for 2 to 3 minutes. Add ground pork and cook for 2 to 3 minutes. Season with salt and pepper.

Remove from heat and add tomato paste. Mix in egg and set aside.

Melt butter and cook spinach, nutmeg and garlic. Mix spinach into pork.

Spread crepes flat and add filling, then fold sides inward and place in ovenproof dish, seam side down. Add bechamel sauce; place cheese on top of crêpes. Broil for 2 to 3 minutes and serve very hot.

*Butter is used three times in this recipe.

Per serving
Energy: 589 Calories
Protein: 28 g
Carbohydrate: 18 g
Fat: 46 g
Calcium: 39 %

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