RED PEPPER CREPES WITH ONIONS AND DILL VINAIGRETTE


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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

Crepes are everyone’s favorite. By adding some roasted red pepper to the crepe batter, you have changed the color and added a slightly different taste.The lobster filling with the dill brush makes a perfect marriage. These small crepes are a different first course or starter. They are also delicious for brunch.


Ingredients You'll Need

Red Pepper Crepes:
1 red pepper, peeled, seeded, roasted
1 egg
½ cup flour
2 teaspoons sugar
½ cup milk
1 tablespoon oil
Dash salt
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1 cooked lobster, meat removed and diced
¼ cup diced chives
½ cup diced red onion
⅓ cup remoulade dressing
1 teaspoon sweet relish
Juice of ½ lemon
Sea salt to taste
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Dill Vinaigrette – see recipe in Sauces and Dressings
Beet Juice
½ cup beet juice
¼ cup maple syrup


Directions

To make Red Pepper Crepes, place roasted pepper and egg in work bowl of food processor. Add remaining ingredients and process until smooth. Let stand 30 minutes and strain. Heat a non - stick 8" sauté pan over medium high heat. Add 1 ½ tablespoon batter and tilt pan. Cook until edges are golden, about 40 seconds to 1 minute. Cook about 10 seconds on other side. Continue with remaining batter. Stack between plastic wrap.Makes about 12 to 14 small 3 inch crepes. Reserve.


When crepes are finished, mix lobster with chives, red onion, remoulade,sweet relish, lemon and sea salt, Spread on each crepe. Roll up crepes tightly like a jelly roll. Wrap in plastic wrap and refrigerate.


Prepare Dill Vinaigrette and set aside. Any leftover dressing can be stored in refrigerator for several weeks and used for other salads.


Beet Juice: Mix together beet juice and maple syrup. Place in saucepan and reduce until thick.


When ready to serve, brush plate with 2 tablespoons dill vinaigrette and place two crepes on side. Dot with reduced beet juice. Serve and enjoy!


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