Evening
entertaining
Serves 3 as a main course or 6 as a starter
For
the crepes (x 6)
100g
plain white flour
1 medium free-range egg
220ml milk
pinch salt
30ml chives, finely chopped
1 tsp sunflower oil
1 tsp vegetable oil
For
the souffle
2
medium red onions, finely sliced
2 tsp olive oil
25g butter
25g plain white flour
200ml milk
150g smoked vegetarian Cheddar cheese, finely grated
2 tsp wholegrain mustard
2 medium free-range eggs, separated
1.
Preheat the oven to Gas Mark 6/200 C/400 F.
2. To make the crepes, put all the ingredients except the vegetable
oil in a blender and whisk until combined. leave to settle and hicken
for 20 minutes.
3. Heat a solid 8cm frying pan and add a little oil to lightly coat
the surface. Add a ladle of batter and swirl to coat the surface. Cook
crepes for a few minutes until bubbles appear, turn and cook on the
other side, or until golden. Make six. These can be made the day before,
or earlier, and frozen.
4. Saute the onion in oil until soft and beginning to caramelise. Place
a crepe in each hole of a large 6 muffin tin and put a tablespoon of
onion in each one.
5. melt the butter in a medium-sized saucepan. Stir in the flour and
cook over a low heat for 1 minute, stirring constantly. Now add the
milk a little at a time, beating gently. Cook on a low heat for 2-3
minutes.
6. Add the cheese and mustard and mix well.
7. Remove from heat and fold in the egg yolks.
8. Whisk the egg whites to soft peaks and fold into the cheese mixture
with a metal spoon. Divide the souffle mixture between the 6 crepes
and bake for 15-20 minutes until risen.
© The
Vegetarian Society 2005
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