Cream of Herb and Potato Tête de Moine AOC Crêpes
Category : Appetizer
Preparation time :
45 min
Total time :
45 min
Portions :
4
Sauce :
- 2 tbsp. mixed herbs
- 200 g crème fraîche
- Salt and pepper
- Roasting butter or cream
- 8 Tête de Moine AOC rosettes
Crêpes :
- 500 g potatoes
- 3 eggs
- 50 g flour
- 100 ml milk
- Salt, pepper, nutmeg
DIRECTIONS:
Crêpes: peel potatoes, cut in pieces, and boil in salted water until soft. Drain, turn off burner, and leave potatoes to sit on burner until water evaporates.
Pass through a vegetable mill while still hot.
Mix potato purée with remaining ingredients.
Season. Let stand 10 minutes.
Sauce: chop mixed herbs and fold into crème fraîche. Season. Cook on both sides in butter for 2–3 minutes over moderate heat.
Potato mixture makes 16 crêpes.
Cover and place finished crêpes in a warm oven (50°C).
Cover plates with herbed crème.
Arrange crêpes and top with Tête de Moine AOC rosettes.
Emmentaler AOC Connoisseur
Win
a beautiful wooden cheeseboard worth $275! To enter, take the quiz here!
Did you know ... ?
- Swiss cows that produce the milk needed to make Cheeses from Switzerland are fed naturally dried hay in winter and fall. In spring and summer, they graze on herbs in pristine prairies and alpine valleys.
- Swiss cows do not eat silage since it is fermented and affects the makeup of their milk.
- Farms producing milk used to make Cheeses from Switzerland are family-run businesses with an average of 20 cows per farm.
- Industrial farming is virtually nonexistent in Switzerland.
Nouvelles & Événements
-
Gourmet Food & Wine Expo
Come meet us and taste authentic Swiss cheeses at the Gourmet Food & Wine Expo. Metro Toronto Convention ...
-
25TH Annual Ottawa Wine and Food Show
Come meet us and taste authentic Swiss cheeses at the 25TH Annual Ottawa Wine and Food Show. November 5th ...