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Goat Cheese Crepes with Sweet Onion Sauce
Yield: 4 servings

1 cup flour
1 egg
1 egg yolk
1 cup milk, or more
1 pinch salt
pinch pepper
1 Tbsp parsley, chopped
1 Tbsp chives, chopped
2 Tbsp butter
olive oil

8 oz goat cheese, room temperature
2 Tbsp olive oil
3 Tbsp basil, finely shredded
2 Tbsp parsley, chopped
2 Tbsp black olives, chopped
freshly ground black pepper
3 Tbsp basil, finely shredded

1 1/2 Tbsp oil
1 onion, sliced
1 cup veal or beef trimmings cut into 3/4 inch dice
2 Tbsp vermouth
2 cups veal stock

Sift the flour into a mixing bowl; add egg, egg yolk and a little
of the milk and stir to the consistency of smooth paste. Gradually
add remaining milk and mix until smooth. Add salt and pepper, and
1 tablespoon of parsley and chives. Heat 2 tablespoons of butter
until the butter foams and turns a very light brown color. Whisk
this into the batter. Let the mixture stand for at least 2 hours.
Thin the batter with milk, if necessary, to the consistency of
whipping cream. Brush a 7" non-stick skillet with a thin film of
olive oil and place over medium heat. When hot, add about 3
tablespoons of batter and swirl to coat the pan. Cook until lightly
golden, about 1 minute; then flip and cook the second side for
about 30 seconds. Continue with remaining batter, stacking crepes
between sheets of waxed paper. For Filling: In a mixing bowl, mash
the cheese with 2 tablespoons of olive oil until soft and smooth.
Stir in the basil, 2 tablespoons of parsley, olives, and pepper.

In a heavy saucepan, heat the vegetable oil over medium heat, then
add onion and meat. Cook uncovered, shaking the pan and stirring
occasionally, until the meat and the onion are browned (about 20
minutes.) Add the vermouth, stirring, to the meat and onions. Then
add the stock and bring the mixture to a boil. Allow the mixture
to boil gently, skimming the surface often until sauce has reduced
to a light syrupy consistency (about 30 minutes or longer.) Remove
the saucepan from the heat and swirl in 2 tablespoons of butter,
bit by bit. Strain the resulting sauce and season with a little
bit salt and pepper.

Preheat the oven to 375 F. Use a narrow spatula or butter knife to
spread 1 side of each crepe evenly with about 2 tablespoons filling.
Fold each crepe into quarters, pressing neatly. Blanch cucumber
slices in boiling salted water for 1 minute then drain well. Arrange
the stuffed crepes in a shallow baking pan, brushing lightly with
olive oil and place them in the oven until heated through (about
5 minutes.) Arrange 2 crepes, overlapping slightly, on each of 4
heated serving plates. Arrange 3 cucumber slices in a fan pattern
next to the crepes and garnish with finely slivered olives. Warm
the sauce. Spoon some sauce around the crepes, and serve.

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