Napoleon Grills CR-8C manual Traditional Raclette, Basic Crêpe Batter, Savoury Crêpes

CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 8

TRADITIONAL RACLETTE

S e rves 4

12 ounces (375 g) baby red potatoes

2tablespoons (25 ml) extra virgin olive oil

1⁄2teaspoon (2 ml) salt

1onion, sliced, approximately 8 ounces (250 g)

10ounces (300 g) button mushrooms, cut in half

11⁄2pounds (750 g) raclette cheese

16ounces (500 g) varied dried meats, such as prosciutto and Parma ham

110-ounce (300 g) jar cornichons, small gherkins, and/or pickled onions, drained

1loaf baguette-style bread

2tomatoes, sliced (optional)

Assemble raclette, grill side up. Turn to medium and preheat for 10 minutes.

Place potatoes in a 2-quart (1.9 L) saucepan and cover with water. Bring to a boil and then reduce to a rolling simmer until potatoes can easily be

p i e rced with the tip of a knife, approximately 20 minutes. Remove potatoes from water, slice in halves or thick slices and reserve in a mixing bowl. Toss with 1 tablespoon (15 ml) of the olive oil and 1⁄4 teaspoon (1 ml) of salt.

In a separate mixing bowl toss the onions and mushrooms with the remaining tablespoon (15 ml) of olive oil and 1⁄4 teaspoon (1 ml) of salt.

Toss 2 cups (500 ml) of the potatoes, onions, and mushrooms on grill and cook until vegetables are nicely browned, approximately 8–10 minutes. Repeat until all vegetables are grilled. Cut cheese into wide slices. Arrange on table with meats, cornichons, sliced baguette, and sliced tomatoes.

Each guest: place a slice of cheese in a raclette dish. Place under grill, check after 5 minutes, and remove when cheese is melted and bubbling. Using the raclette spatula, turn cheese out onto an individual plate of mixed grilled vegetables and bread. The melted raclette cheese and vegetables are eaten with the cornichons, gherkins, pickled onions, sliced meats and breads, and tomatoes.

**This is a traditional version of Raclette. However, this recipe can be

a l t e red in a variety of ways. You can grill the baguette slices. Brush both sides of the bread with olive oil and grill 2 minutes per side. You could also place the vegetables and/or bread slices directly into the raclette dishes with the cheese on top before you place under grill. Also, you may change or increase the variety of vegetables. We do recommend using raclette cheese, as it is most traditional. Other cheeses, however, may be substituted to taste.

BASIC CRÊPE BATTER

Makes 2 cups (500 ml) batter/ approximately 20 crêpes

1 cup (250 ml) whole milk

1⁄4cup (50 ml) unsalted butter

3⁄4cup (75 ml) unbleached, all-purpose flour

1⁄2teaspoon (2 ml) salt

3 large eggs

Wa rm milk in a small saucepan with the butter until it is melted; set aside. In a small mixing bowl whisk together the flour, salt, and eggs until mixture resembles a thick and sticky batter. Whisk in the milk and butter until the batter is smooth. If time allows, leave the batter to rest in the refrigerator for at least 1⁄2 hour. Batter is best used within 3 days.

SAVOURY CRÊPES

Any vegetable, cheese, and even grilled meat combinations

can be used for these delicious savoury bundles

Makes 20 crêp e s

1 recipe Basic Crêpe Batter

12ounces (375 g) button mushrooms, cut in half

8ounces (250 g) onion, sliced

2tablespoons (25 ml) extra virgin olive oil

1⁄4teaspoon (1 ml) kosher salt

1pound (500 g) Havarti cheese, sliced

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