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Potato Crêpes with Fresh Herb Cheddar Cheese Sauce

From The Grit Cookbook by Jessica Greene and Ted Hafer

Ingredients
Crêpes:
2 large eggs
1 cup milk
1/2 cup water
1/2 teaspoon salt
1 cup all-purpose flour
3 tablespoons butter

Filling:
8 medium boiling potatoes, such as round white, round red, or Yukon Gold, cut into 1/2-inch cubes
2 broccoli crowns, trimmed and torn or cut into florets
1/3 cup sour cream
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 medium yellow onion, coarsely chopped
2 cloves fresh garlic, finely minced

Fresh Herb Cheddar Cheese Sauce:
1/2 cup butter
1/3 cup all-purpose flour
3 1/2 cups milk
3 cups shredded cheddar cheese
1 tablespoon chopped fresh parsley or 1 teaspoon dried
1 teaspoon finely minced dill or 1/2 teaspoon dried
3 tablespoons chopped green onions (dark green parts only)
3/4 teaspoon salt
1/2 teaspoon white pepper

Instructions
Crêpes:
1. Whisk all ingredients together and let stand for 10 minutes. Heat a 12-inch nonstick skillet over medium-high heat. Spray with nonstick spray. Add just enough batter to pan to lightly coat the bottom of pan and swirl pan to coat evenly. Cook until top appears dry and crêpe slides easily in pan, about 45 seconds. Flip or turn and cook until brown spots appear on other side, about 30 seconds. Turn crêpe out onto plate. Repeat with remaining batter, spraying skillet with nonstick spray as needed and stacking crêpes on plate.

Filling:
1. Boil potatoes until barely tender, approximately 15 minutes. Add broccoli and continue cooking 5 minutes. Drain; set aside.

2. Sauté onion and garlic until translucent. Add to potato and broccoli mixture and stir lightly, add sour cream and combine thoroughly, then mash all lightly together.

3. Spread about 2 tablespoons of the filling on each crêpe and roll up jelly-roll fashion. Arrange 2 crêpes, seam sides down, on each of 6 plates. Serve with Fresh Herb Cheddar Cheese Sauce.

Fresh Herb Cheddar Cheese Sauce:
1. Melt butter in a medium saucepan over low heat. Add flour and cook, stirring constantly, for 5 minutes.

2. Whisk milk into roux, 1/2 cup by 1/2 cup, whisking well after each addition. Cook until thick, whisking constantly. Add cheese and stir until melted. Add herbs and cook over medium heat, stirring frequently, for 5 minutes.

Yields 12 crêpes, enough for 6 servings.