Chef Wendy Barbaro – Mill Street Crepe Company

 day-3-menu_page_1

day-3-menu_page_2

day-3-menu_page_3

Parsnip Apple Soup

PARSNIP & APPLE SOUP
1 Tbsp oil
1 onion
1 carrot
2 ribs celery
2 parsnips
1 potato
3 apples
1 cup chicken stock
Water
½ tsp cinnamon
¼ tsp thyme
¼ tsp salt
1 tsp cinnamon
1 ½ tsp salt
½ c milk
¼ c stock

Heat oil in medium saucepan.
Coarsely chop onion, carrot and celery and add to pot.
Cut potato and parsnip into chunks (not too large – takes longer to cook), and add to pot, stir.
Cover with lid and allow vegetables to sweat over medium-low heat.
Core apples but do not peel. Cut into eights.
After 15 minutes add apples to pot and keep sweating/steaming the vegetables with the lid on.
After a further 15 minutes, add 1 cup of chicken stock and enough water to cover.
Return to heat, leave lid off.
Once bubbling, add ½ tsp cinnamon, thyme, and salt. Cook a further 30 minutes.

Puree soup with immersion blender.
Add milk and remaining stock.
Return to heat for 5 minutes and serve.

Note:
• Pears can be used in place of apples
• If you only have 2 apples, when adding milk also add juice drained from one can of fruit or ½ cup of fruit juice, to boost flavour

Crepes

CREPES 2
2 eggs
3 cups milk
1 cup flour
¼ cup sugar
1 tsp salt
¼ cup oil or melted butter
Oil for cooking crepes (or a non-stick pan)

In small bowl, whisk together dry ingredients.
In large bowl, whisk eggs, then add milk.
Whisk in dry ingredients until well mixed. Add oil/butter and whisk to combine.
Place large frying pan over high heat. Add oil, heat, and ensure oil is well distributed.
Scoop in enough batter to barely cover pan (about 1 ½ scoops) and tilt pan to distribute evenly over bottom of pan.
Once crepe is set (before it is browned) use spatula to flip crepe and allow over side to cook about 30 seconds. Remove and set aside.
Repeat until all batter is used.

May be filled as desired with sweet or savoury stuffing.

Batter will keep in the fridge for 2 days – after that it becomes difficult to work with. Extra cooked crepes can be stored in the fridge until needed.

Ham & Vegetable Crepes

ENTREE
½ lb mild Italian sausage meat, or other ground pork
1 onion, coarsely chopped
¾ green pepper, finely chopped
8 leaves Swiss chard
1 can flaked ham
2 tomatoes, diced
½ can cream of mushroom soup
1 tsp oregano
Pinch cumin
¾ tsp salt
½ tsp thyme
16 cherry tomatoes, sliced in half
4 cheese slices

Place sausage meat and onion into frying pan over medium heat. Brown while breaking apart meat.
Add green pepper and continue breaking up meat.
Remove stems and ribs from Swiss chard, rinse, and finely chop. Add to meat mixture.
Crumble in flaked ham.
Add diced tomatoes.
Add mushroom soup. Stir well, and continue to cook another 5 minutes.
Add spices. Mix well.

Assemble crepes as follows:
• Place cooked crepe on cutting board
• Line up 4 cherry tomato halves across centre of crepe
• Add several scoops of meat mixture (about ½ cup)
• Top with ½ cheese slice

Roll crepe by folding bottom edge over mixture, folding in each edge, and then rolling stuffed crepe up to top edge.

Place seam side down and brown in frying pan over low heat. Flip once to brown other side. Serve.

Angel Custard with Fruit

DESSERT
1 pre-packaged angel food cake
½ cup sweetened condensed milk
2 individual vanilla pudding cups (Snak-Paks)
1 can mandarin orange sections
12-15 grapes, thinly sliced

Empty contents of 2 individual servings of vanilla pudding (pudding cups) into small bowl.
Gradually stir in sweetened condensed milk.
Cut generous slices of angel food cake and lay cut side down on plate.
Scoop pudding custard over top.
Garnish with mandarin orange segments and grape slices.
Sprinkle with cinnamon.