Sebastian Cabot's
Avocado Surprise Yvonne
CREPES:
2/3 cup flour
1 Tb. Sugar
Pinch salt
2 eggs
2 egg yolks
1¾ cups milk
2 Tbs. melted butter
Sift dry ingredients together. Beat whole eggs and yolks until frothy.
Add eggs and milk to dry ingredients. Stir until smooth. Add melted
butter. Stir until well combined. Set aside for 2 hours.
In a 5- or 6-inch frying pan, heat 1 tsp. of sweet butter over moderate
heat until the butter foams. Pour 1½ Tbs. batter into pan. Rotate pan
quickly to spread batter as thinly and evenly as possible. Cook crepe 1
minute on each side. Stack crepes on top of each other until all are
done.
GUACAMOLE SALAD:
2 large very ripe avocados
¼ cup grated onion
1 Tb. fresh lemon juice
1 tsp. salt
4 to 6 drops Tabasco
Cut avocado in half. Remove pit. Spoon out pulp and mash. Add remaining
ingredients. Whip into fine paste. Cover and refrigerate until needed.
CHEESE SAUCE:
3 cups half & half
1 cup (4 oz.) finely shredded Cheddar cheese
3 egg yolks, beaten
¾ tsp. salt
1/8 tsp. white pepper
Place cream over hot water in double boiler. When hot, gradually add
cheese, stirring constantly. When completely melted add equal amount of
hot mixture to eggs and mix well. Add egg mixture to cheese mixture. Add
salt and pepper and blend well. Cook until thickened, approximately 5
minutes, stirring constantly. Remove immediately from heat.
TO ASSEMBLE:
16 crepes
½ lb. thinly sliced Nova Scotia Lox.
2 cups guacamole salad
3 cups cheese sauce
Preheat broiler.
On each crepe, place 1 slice lox and 1 tablespoon guacamole. Roll each
crepe, tucking in ends. Arrange one layer in a 9-inch square greased
glass casserole. Pour cream sauce over crepes. Broil 4 inches from heat
4 to 5 minutes or until bubbly and golden brown.
Place 2 crepes on each plate with sauce. Decorate with leftover
guacamole salad that has been forced through a pastry tube.
Serves 8.
From: "The Mike Douglas Cookbook: Recipes Made Famous on the Mike
Douglas Television Show" by Mike Douglas with Dan Morris (Funk &
Wagnalls, 1969)
~Angelique~
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