Rabbit Crepes Recipe
RABBIT CREPES
Ingredients
3 Tbsp minced green onions
8 Tbsp butter
2 cups cooked rabbit meat, shredded
6 Tbsp sherry
5 Tbsp flour
2 egg yolks
2 cups hot milk (or rabbit stock)
½ tsp salt
pepper to taste
1 cup heavy cream
½ cup swiss cheese, grated
1 recipe Entre Crepes (see below)
Instructions
Saute onion. Add rabbit, then sherry. Cook rapidly until liquid almost evaporated. Set aside. Melt remaining butter in sauce pan. Stir in flour. Then add hot milk or broth slowly. Stir until smooth and very thick. Add salt and pepper.
Combine eggs and cream. Add to sauce and cook for one minute, stirring.
Mix half sauce with rabbit meat.
Spoon mixture into center of each crepe and roll up. Place in a greased 9” x 13” baking pan.
Pour remaining sauce over the crepes. Sprinkle with cheese.
Bake 375 for 10 to 12 minutes.
Enjoy!
ENTRE CREPES
1 cup cold water
1 cup cold milk
4 eggs
½ tsp salt
2 cups sifted all-purpose flour
4 Tbs melted butter
Put the liquids, eggs, and salt into a blender jar. Add the flour, then the butter. Cover and blend at top speed for 1 minute. Cover and refrigerate for at least 2 hours. Use crepe maker, or very small skillet.
If using crepe maker, follow manufacturer’s directions.
If using skillet - it should be hot and slightly oiled. Pour in just enough batter to cover bottom. Cook until no longer liquid on top; turn and brown lightly.
Place each prepared crepe on waxed paper while making additional crepes with remaining batter.
Once all batter is made into crepes, continue with rabbit crepe recipe.
Ingredients
3 Tbsp minced green onions
8 Tbsp butter
2 cups cooked rabbit meat, shredded
6 Tbsp sherry
5 Tbsp flour
2 egg yolks
2 cups hot milk (or rabbit stock)
½ tsp salt
pepper to taste
1 cup heavy cream
½ cup swiss cheese, grated
1 recipe Entre Crepes (see below)
Instructions
Saute onion. Add rabbit, then sherry. Cook rapidly until liquid almost evaporated. Set aside. Melt remaining butter in sauce pan. Stir in flour. Then add hot milk or broth slowly. Stir until smooth and very thick. Add salt and pepper.
Combine eggs and cream. Add to sauce and cook for one minute, stirring.
Mix half sauce with rabbit meat.
Spoon mixture into center of each crepe and roll up. Place in a greased 9” x 13” baking pan.
Pour remaining sauce over the crepes. Sprinkle with cheese.
Bake 375 for 10 to 12 minutes.
Enjoy!
ENTRE CREPES
1 cup cold water
1 cup cold milk
4 eggs
½ tsp salt
2 cups sifted all-purpose flour
4 Tbs melted butter
Put the liquids, eggs, and salt into a blender jar. Add the flour, then the butter. Cover and blend at top speed for 1 minute. Cover and refrigerate for at least 2 hours. Use crepe maker, or very small skillet.
If using crepe maker, follow manufacturer’s directions.
If using skillet - it should be hot and slightly oiled. Pour in just enough batter to cover bottom. Cook until no longer liquid on top; turn and brown lightly.
Place each prepared crepe on waxed paper while making additional crepes with remaining batter.
Once all batter is made into crepes, continue with rabbit crepe recipe.
June 10, 2024