Thursday, October 30, 2008

Savory crepes filled with broccolini cheese soufflé

Savory crepes filled with broccolini cheese soufflé

I have certain preconceptions, must admit it. That feeling of “haven’t seen it but don’t like it already” – I’ve tried going against that, but it didn’t work out... and I think it is worse now that I’m older - I’m more intolerant.

I read something the other day about Clint Eastwood’s new movie (hey, Mark, more imdb links for you!) :). Angelina Jolie is on it, so I won’t even bother - no time to waste. If the Oscar buzz involving her drives me nuts already, watching all that “talent” in action will do me no good.

But I’m not a bad person. I also have “haven’t seen it but like it already” moments. Or, in this case, “haven’t eaten but love it already”. :)

And what a great recipe this is! I slightly changed the filling and was really pleased with the result. Running late and starving, I pulled the crepes out of the oven the minute the filling puffed and firmed – that’s why mine don’t have a gorgeously golden crust like the ones Leila made. It's OK: I’ll solve that next time, when I make the crepes filled with hearts of palm soufflé. ;)

Savory crepes filled with broccolini cheese soufflé

Savory crepes filled with broccolini cheese soufflé

125g all purpose flour
1 egg
1 egg yolk
300ml milk
generous pinch of salt
oil for brushing the pan

225g broccolini florets
salt and freshly ground black pepper
45g unsalted butter
45g all purpose flour
300ml milk
½ teaspoon Dijon mustard
120g cheddar, grated – I used yellow mozzarella from here, made with cow’s milk (it looks like Monterey Jack cheese)
fresh oregano leaves, to taste
4 tablespoons parmesan, finely grated
4 eggs, whites and yolks separated

Start by making the crepes: sift the flour in a large bowl and make a hole in the center. Add the egg, egg yolk, salt and a few tablespoons of the milk. Whisk well. Gradually add the remaining milk, whisking between additions, until you have added all the milk and the batter is smooth (it will be a rather thin batter).

Heat a 22cm non-stick frying pan over medium heat and brush it lightly with oil. Pour 3 ½ tablespoons of batter into the pan, swirling to cover the bottom completely. Cook for 1-2 minutes, until golden; flip the crepe and cook for further 1-2 minutes. Slide crepe onto a plate. Repeat process with remaining batter, coating the pan again if necessary – you’ll get 8 crepes.

Now, the filling: cook the broccolini florets in a pan of salted, boiling water for 1 minute. Drain, cover with cold water and drain again*.

Melt the butter in a small saucepan over low heat, then add the flour, stirring constantly; cook for 1 minute.
Remove the pan from the heat and gradually add the milk, whisking constantly to avoid lumps. Put the pan back over heat, add the mustard, mozzarella, parmesan, salt and pepper, whisking until the cheeses melt. Remove from heat again and set aside to cool completely.

Pre-heat the oven to 200ºC/400ºF; lightly brush a non-stick large baking sheet with oil.

Add the egg yolks to the cooled cheese mixture and mix well. In another bowl, beat the egg whites until firm peaks form. Carefully fold in the egg whites into the cheese mixture, then add the broccolini florets and oregano leaves.

Divide the filling in the center of the open crepes and fold them to encase the soufflé. Place the crepes in the prepared sheet, sprinkle with the extra parmesan (I forgot!) and bake for 15 minutes or until the soufflé is puffed and golden and the crepes are crisp.
Serve with a simple salad.

* I steamed the broccolini florets until al dente

Serves 4


Manggy said...

Wah ha ha ha! Thanks for the Changeling link! I randomly read the first forum topic and it was some guy complaining that it wasn't a remake of "The Changeling", the 1980 horror film. I think I laughed for a whole minute after that, with the rest of the posters calling him a dumbass. Hmmm... I think Jolie is talented but I'm still on camp Aniston, despite the recent weirdness.

Meanwhile... Broc and cheese is always a winning combination! This looks like an instant classic Patricia! Thanks for the recipe!

Sarah said...

Everything is better when it is rolled up in a crepe.

Emily Rose said...

these look fantastic, i love the idea of filling the crepe and then baking it!

Anonymous said...

What a great idea to bake a crepe, I love it. More sturdy too!

Anonymous said...

My husband didn't know what a crepe was until recently. Norwegians eat waffles, and if they can't get those, they eat pancakes. So when I explained to Wolf what a crepe is, he said, "Why don't you just call it a thin pancake?" I gasped. Yours look like they could be either breakfast or lunch. Yum!

Peter G | Souvlaki For The Soul said...

What a great idea for the filling Patricia...I think they turned out beautiful!

Lydia (The Perfect Pantry) said...

The filling looks delicious, and I'm already thinking of other things to do with it -- on toasted English muffins, maybe...

Anonymous said...

That crêpe looks delicious. I like the idea for the filling.
I always end up with the same filling (ham+mushroom)...

Toni said...

I love the Angelina Jolie comment - HAH!

And I love the crepes, too. The broccolini and cheese filling looks divine. Wouldn't have thought of baking them - but crisp crepes intrigue me.

ChichaJo said...

Now I know what to do with those crepes I had to stash in the freezer! This looks incredibly elegant Pat (I mean, aside from super delicious of course)!

Peabody said...

Mmm, crepes. And savory ones at that. Makes me want to run down to our local crepe place tomorrow.

Anonymous said...

Yummy filling!

Anonymous said...

your crepe looks amazing and the filling sounds wicked! i love crepes a lot, savoury or sweet and it's why i go nuts in france.

Abitofafoodie said...

These look truly delicious! I'd love to know what broccolini is though - I'm guessing some small kind of broccoli? It is the second time I've seen it on a blog today - I'm not sure we can get it in the UK.

Deeba PAB said...

I'm full of preconceptions too Patricia...thankfully one look at the crepes & no thoughts other than WOW remained!

Anonymous said...

Brilliant idea Patricia. You're so creative!

Gigi said...

baked crepe ...what a neat idea!! they look delicious!!

Rico said...

I used crepes before but not yet that way, I feel it's a great idea I must try that too one day. Relly creamy and appetizing.

Deborah said...

Oh, yum!!

LyB said...

We rarely have savory crepes. The ones we make most often get drizzled (or more like drowned!) in maple syrup. I'll have to try these for a change. :)

Unknown said...

this can be perfect for appetizer or even a light lunch accompanied by smoked salmon perhaps? yum!

Patricia Scarpin said...

Mark, those people make me laugh - there are such dumb comments there, they make my day when I'm sad about something. :)
I think Brad Pitt is an idiot and therefore is perfect for Jolie. She's pretty, but she's not talented and definitely crazy. :)

Sarah, I agree. ;)

Emily, I was intrigued by this, too!

Cathy, it is - kind of crisp, yum!

Mari, here in Brazil is the opposite - we are used to savory crepes (we call them pancakes, too, like your hubby!!) and the sweet ones, made for breakfast, have become popular here recently because of American influence.

Peter, thank you!

Lydia, that sounds good!

Vanille, that filling of yours sounds delicious, too.

Toni, I can't stand her acting. :)
Thank you!

Joey, I'm so glad you feel this way, darling, tks!!

Pea, I love savory crepes, too.

Linda, thanks!

Diva, thank you! I love them both, too!

Antonia, I'm sure these would be great with regular broccoli, too!

Deeba, I'm glad to know I'm in such great company!

Syrie, thank you, sweetie!

Gigi, thank you!

Rico, tks for stopping by!

Deb, ;)

Lyb, I love savory crepes and they are a great idea for quick meals.

Arfi, that sounds like a great idea to me! :)

Silvia - Magnolia Wedding Planner said...

Patricia you are always the best everything you cook is just perfect from madeleines to soufflé..very good looks sooooo delicious! you should come here and do my personal chef at my weddings honey! :-D it would be great! a kiss

Aimée said...

Hey I really really like this!! Lovely for a brunch...and we often eat eggs for dinner around here. Bravo, Patricia!

Susan from Food Blogga said...

I'd be more than happy to skip the movie and eat one of these crepes.:)

Anonymous said...

I've yet to have a crepe! I love the savory filling in yours :). Hope you're doing well, Patricia :).

Half Baked said...

Your crepe looks scrumptious. Loved your post! totally agree;)

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