Text 17369, 86 rader
Skriven 2008-12-06 00:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: ACCURACY  81203
===========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> I was told early in my engineering career that all important
 GJ> engineering design calculations can be done on the back of an
 GJ> envelope. 
 
 JW> Back in the days when the fulcrum and the lever were high tech. Try
 JW> doing that for a personal computer or an internal combustion engine.

 GJ> Detail designs can be done later.

And that would take two envelopes?

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Crispy Crepes With Apple, Brie And Prosciutto
Categories: Pancakes, Fruit, Cheese, Ham
  Servings: 5

           BASIC CREPE BATTER:
      1 c  milk
    1/4 c  cold water
      2    eggs
      1 c  all-purpose flour
      3 TB butter, melted (plus more
           for sauteing the crepes)
           APPLE, BRIE AND PROSCIUTTO:
           Extra-virgin olive oil
    1/2 c  apple butter
    1/2 lb thinly sliced prosciutto
      2    Granny Smith apples, cored
           and thinly sliced
     10 oz Brie cheese, sliced
      1 bn watercress or arugula
           Freshly ground black pepper

Combine the milk, water, eggs and flour in a blender. Blend on
medium speed for 15 seconds, until the batter is smooth and lump
free. Scrape down the sides of the blender and pour in 3 tablespoons
of the melted butter. Blend it again for a second just to
incorporate. Refrigerate the batter for 1 hour to let it rest. If
the crepes are made immediately, they have a tendency to be rubbery;
when you let the batter rest, the crepes have a better texture and
softer bite.

Put an 8-inch crepe pan or nonstick skillet over medium heat and
brush with a little melted butter. Pour 1/4 cup of batter into the
pan and swirl around so it covers the bottom evenly; pour back any
excess. Cook for 30-45 seconds, until the batter sets. Use a rubber
spatula to loosen the edges of the crepe, flip the crepe and cook
for another 30 seconds. The crepes should be pliable, not crisp, and
lightly brown. Slide them onto a platter and continue making the
crepes. Cover the stack of crepes with a towel to keep them from
drying out. Store leftover crepes by tightly wrapping in plastic
wrap and refrigerating for up to 3 days.

Makes 10 (8-inch) crepes

For the Crispy Crepes with Apple, Brie and Prosciutto

Make the crepes from the recipe above (you'll only need 4 crepes).
Preheat oven to 400 degrees. Brush olive oil on 2 baking sheets. Lay
2 crepes side-by-side on each baking sheet. Spread the apple butter
on each crepe. Layer apples and prosciutto on each crepe slice. Bake
for 10-12 minutes, rotating the baking sheets (top shelf to bottom
shelf) halfway through until crisp like a thin pizza. Take the
crepes out of the oven and lay a few slices of the brie on top so it
melts slightly. Add a handful of watercress or baby lettuce and
several turns of freshly ground black pepper.

from Tyler Florence's Real Kitchen: An Indispensable Guide for
Anybody Who Likes to Cook


  From: Jaden's Steamy Kitchen          
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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