Saturday, January 12, 2008

Market Crepes

HERB, CHEESE and POBLANO CREPES w/ CREMINI MUSHROOMS


HERB AND CHEESE CREPES
[combine and blend in blender]
3 c whole milk
4 large eggs
2 c AP flour
[transfer to a pitcher and add]
3 T unsalted butter, melted
1 c shaved asiago [or] other
3 T chives, chopped
1 T fresh marjoram, chopped
1 T fresh thyme leaves, DO NOT chop
2 t sea salt
2 t coarse black pepper
[let batter set min 30 min]
Recipe = 24 x 6” crepes


ASSEMBLY...
[prepare mushrooms - let cool]

Pansear CREMINI MUSHROOMS in light oil, SEA SALT & PEPPER 'til crisp
Roast, peel and seed POBLANO PEPPERS
Shred GRUYERE or AGED SWISS


Place ingredients in CREPES and gently roll...



THE HERB BOX MARKET CREPES are served
with our GLORIOUS
HERB BECHEMEL made with WHITE WINE, SHALLOTS and THYME...
Roasted FREE RANGE CHICKEN and sliced VINE RIPE TOMATOES


Enjoy with a few close friends...
a glass of ALTANUTA PINOT GRIGIO Alto Adige, Italy
...it really doesn't get any better than that.
[also available at the Market]


...want some?
www.theherbbox.com
Available at THE HERB BOX MARKET this week...
JAN 15-19 [TUES thru SAT only]
6990 East Shea, Suite 116 | Scottsdale Arizona
480.998.8355

COMING SOON > THE HERB BOX at DC Ranch on Market Street
www.beonmarketstreet.com

Psst - reheat in oven til crisp...
Please don't microwave your food.

1 comment:

Kato said...

This recipe looks so fantastic! I've bookmarked it (as have a few friends of mine) and can't wait to try it. If I lived in your town I'd be there in a heartbeat ordering this dish; as it is, thank you very much for posting it on the net!!!