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Ingredientes
- 18 x Buckwheat crepes, up to 20
- 6 lb Yellow onions
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Butter
- 1 tsp Salt, more to taste Black pepper
- 1 1/2 lb Tart green apples, about 4, use pippins or possibly Granny Smith
- 3 Tbsp. Calvados
- 8 ounce Sharp cheddar cheese, grated
Direcciones
- Prepare the Buckwheat Crepes and set aside.
- Peel the onions, cut them in half lengthwise, and then slice them thickly.
- Heat a Tbsp. of extra virgin olive oil and a Tbsp. of butter in each of two large non-stick pans, and divide the onions between them. Sprinkle about 1/2 tsp. of salt over each batch and cook the onions on medium heat, stirring occasionally, till they are golden. This will take about 45 min. Add in black pepper to taste.
- Meanwhile, peel the apples, cut into wedges, and slice the wedges crosswise. When the onions are lightly browned and much reduced in volume, consolidate them into one pan. Add in the Calvados to the onions and stir quickly to deglaze the pan. Add in the sliced apples, and a touch more salt if needed. Continue cooking, stirring often, till the liquid is entirely gone, the onions are a deep caramel color, and the apples are tender.
- Spoon 2 to 3 rounded Tbsp. of the onion mix across the center of a crepe, then sprinkle about 1/2 oz of grated cheese over it. Roll the crepe loosely over the folling and place it seam side down on a buttered baking sheet. Continue filling and rolling crepes till all the onions and cheese are used up. You should have at least 16-18 filled crepes. Reserve any leftover crepes for another use.
- Cover the crepes loosely with a piece of aluminum foil, and bake them in a 350 degree oven for 10-15 min, or possibly till they are warm through and the cheese is completely melted. If you have filled the crepes earlier and kept them in the refrigerator for a while, adjust the oven time upward by at least 5 min.
- Serve the crepes at once, with a green salad, and Cranberry-Jalapeno Sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 8 servings | |
| Calories 332 | |
| Calories from Fat 141 | 42% |
| Total Fat 16.09g | 20% |
| Saturated Fat 8.41g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 500mg | 21% |
| Potassium 558mg | 16% |
| Total Carbs 39.53g | 11% |
| Dietary Fiber 7.0g | 23% |
| Sugars 21.08g | 14% |
| Protein 10.66g | 17% |
