Seasonal Vegetable Crepe
Courtesy of Mohegan Manor
DOUGH:
1 cup flour
2 large eggs
1/2 cup milk
1/2 cup water
2 tbsp melted butter
1 tsp salt
Mix in blender and pour through strainer. Place in fridge and let rest for 1 hour.
FILLING:
2 onions, caramelized
1 ear of corn, grilled, removed from cob
2-3 Roma tomatoes, diced
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Mix ingredients in bowl. After the dough has rested for one hour, place filling ingredients on dough and roll it until all filling is inside the dough.
TRUFFLE FONDUE:
1/2 cup heavy cream
2-3 tbsp grated Parmesan cheese
1 tbsp truffle butter
Salt and pepper to taste
Reduce cream by 1/2. Remove from heat and add Parmesan cheese and butter.
Swirl till mixture emulsified. Season to taste with salt and pepper.
Enjoy!
