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    Saturday, June 06, 2015

    Lamb Filet in Crêpe or Puff Pastry recipe


    for the Crêpe
    ½ cup flour
    ½ cup milk
    1 egg
    1 Tbsp chopped parsley
    1 Tbsp chopped cilantro
    1 tsp rosemary
    1 tsp spices
    salt and pepper
    1 Tbsp oil
    1 piece puff pastry dough

    for the filling

    2 Tbsp butter
    1 cup mushrooms (cut into small pieces)
    ½ cup onion, chopped
    3 garlic cloves, minced
    1 lamb filet
    ½ cup parsley
    salt and pepper
    1 whisked egg


    Preparation for the Crêpe
    • Preheat the oven to 350°F.
    • In an electric mixer, mix flour, milk and eggs. Add the fresh herbs and season with salt and pepper.
    • Heat a nonstick skillet brushed very lightly with oil over medium heat.
    • Spoon about 2 tablespoons of the batter into the skillet. Tilt the pan to coat bottom with batter and then loosen crepe with a spatula and flip.
    • Transfer the crepe to a plate lined with parchment paper. Repeat to make the remainder of the crepes.
    • On a floured surface, roll out the puff pastry dough to form a rectangle.

    • Preparation for the filling

    • Over medium heat, melt butter in a skillet. Add mushrooms, onions, garlic and stir for 2 minutes.
    • In the middle of the same skillet, brown the lamb on all sides.
    • Season with salt and pepper then add the parsley.
    • Layer the crepe over the puff pastry dough, then the filling and finally the lamb fillet. Roll the dough to form a cylinder.
    • Brush the cylinder with whisked eggs, and prick the dough with a fork, transfer to baking pan.
    • Bake for 35 minutes or until done.
    • Leave to cool a little, then cut into slices and serve

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    Item Reviewed: Lamb Filet in Crêpe or Puff Pastry recipe Rating: 5 Reviewed By: Mrs. Chef
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