Vermonter Crepe with Potato Apple Filling and Cheddar Cheese Sauce
Team: Berlin Appetite
Host School: Berlin Elementary School
Age Group: Middle School
Ingredients
Crepes:
¾ Cup All-Purpose Flour
½ Cup Milk
¼ Cup Warm Water
2 Large Eggs
1/4 tsp. Salt
1 Tbsp. Vegetable Oil
Unsalted Butter, for pan
Filling:
4 Tbsp. Unsalted Butter
1 Medium Onion, chopped
3 Cloves Fresh Garlic, sliced
¾ Lbs. Yukon Gold Potatoes, diced
1 Cup Carrots, peeled & diced
Water, as needed
2 each Granny Smith Apples, diced
1 Sprig Rosemary, chopped
2 Tbsp. Vermont Maple Syrup, local producer in Riverton, VT
2 Cups Kale, chopped
Salt, to taste
Black Pepper, to taste
Cheese Sauce:
1 Tbsp. Unsalted Butter
2 Cloves Fresh Garlic, chopped
1 Cup Heavy Cream
8 Ounces Cabot Cheddar Cheese
1 tsp. Paprika
Salt, to taste
Black Pepper, to taste
Preparation Instructions
Instructions:
For the Crepes:
Combine all batter ingredients with the exception of the unsalted butter in a medium bowl until well mixed. Allow to sit for at least 45 minutes to one hour.
For the Filling:
In a large saute pan add butter. Melt and use to coat the bottom of the pan, then add onion. Cook, stirring occasionally, until softened, about 5-7 minutes. Add garlic and continue stirring for 30 seconds, or until aromatic.
Add potatoes and carrots. Saute for 5-8 minutes, or until almost tender, adding water as necessary to steam the inside so the outside doesn’t burn.
Add apples, rosemary, maple syrup and kale. Allow to cook until apples are soft but still hold their shape, about 5 minutes. Season to taste with salt and pepper. Hold warm until ready to serve.
For the Sauce:
Melt butter in a small sauce pot over medium heat. Add garlic and saute, stirring frequently, until fragrant, about 30 seconds to one minute.
Whisk in heavy cream. Bring the cream to a simmer, stirring constantly. Once simmering, gradually stir in Cabot cheddar until melted. Remove from heat, add paprika and season to taste with salt and pepper.
Assembly:
In a nonstick crepe pan or a flat saute pan melt unsalted butter to coat. Pour a small amount of batter into pan, spreading to fill the base of the pan. Note, the resulting pancake will be very thin. Allow to cook until the top of the batter begins to firm up. Carefully flip the crepe onto the other side and cook for an additional 30 seconds before removing from the pan. Repeat process for remaining batter.
Fill finished crepes with 6 ounces of potato filling. Fold crepe in half, then in half again to make a triangle shape. Place onto serving plate and ladle 1 fluid ounce of sauce over the crepe. Serve warm.
Notes: If scaling up for commercial use, the recipe can also be used with standard pancakes instead of crepes. The mixture would then be served over a pancake and topped with the sauce rather than filling into a crepe shell.