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Finger Lakes Venison Crepes




Source of Recipe


NY Farms!


List of Ingredients




For The Crepes:
1/4 lb whole wheat flour

1/4 lb buckwheat flour

1 tsp sugar

6 whole eggs

Sea salt and fresh ground pepper to taste

1 oz cold milk + 12 oz cold water (avoid chlorine)

2+1/2 oz melted butter + some to grease the saute pan with a brush
For the Feeling:

2 oz ground venison per crepes

Hand chopped onion (1 teaspoon per 2 oz venison)

1 tbs beef broth per 2 oz venison

1 tbs combined chopped carrot and celery per 2 oz venison

Garlic, rosemary and salt and pepper to taste
For the Sauce - Let's do a local! Rarebit..:

3 oz Microbrewery beer

6 oz Cheddar cheese (roughly broken in small pieces)

2 oz Heavy cream

A little Cayenne pepper

1 teaspoon corn starch

2 tbs sweet desert wine




Recipe



Preparing and Cooking crepes:
Crepes are thinner (real thin) than pancakes and are not expected to become fluffy
Combine crepe ingredients. Whisk with gentle motion. Stir in melted butter.
Reserve batter at room temperature about one hour prior cooking time.
Heat a 6-in fry pan (nonstick) when hot (not smoking hot!) quickly apply with a brush a small amount of melted butter Pour slightly less than two ounces of batter onto hot pan. Shake the pan to equally spread the batter. It should cover most of pan cooking surface
Cook about 30 seconds, then flip it. Cook the other side appreciatively 15 seconds and remove the crepe onto a sheet of waxed paper

Preparing the filling:
Heat a skillet, pour 1 tbs olive oil
SautŽ ground venison, seasoning, chopped carrots and celery until the meat begins to brown. Add beef broth and reduce liquid until almost evaporated.
Reserve for crepe filling.

Preparing the Rarebit:
Combine in a stock pot over low heat beer, spice and cheese.
Stir to facilitate the cheese melting.
Add heavy cream and assure total cheese melt.
Do not let mix boil. Dissolve cornstarch in wine.
Pour starch/wine into cheese mix. Reserve and keep warm.

Putting it together:
Spoon over one crepe 2 Tbs of venison.
Roll like a jelly roll and set in an oven dish.
Repeat. Pour some sauce on the crepes, cover with foil and bake about 10 min at 300.
Remove from oven.
Spoon some sauce onto a plate and gently set 2 crepes per plate