Dining In: Local Restaurant Recipes

Dining In: Local Restaurant Recipes

Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. Moffly Media looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!

 

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Organic Buckwheat Crepe Spring Roll with Smoked Salmon or Lump Crab Meat

Contributed by:
Cusine: Fusion
# of Servings: 5
Ingredients:
  • Olive oil

  • 5 buckwheat crepes
  • 5 eggs
  • 1/2 pound Swiss cheese, shredded
  • 1/2 pound bean sprouts
  • 6 ounces scallions sliced
  • 5 smoked salmon slices (or 1 pound lump crabmeat)
  • Freshly ground black pepper to taste
Preparation:
  1. For each crepe, heat a touch of olive oil in a nonstick frying pan.
  2. Cook one crepe on one side only (if making your own crepes, prepare a large, thin crepee with the batter).
  3. Then break an egg and spread it out all over the crepe, letting it cook slowly.
  4. Add some shredded Swiss cheese and continue cooking the crepe over low heat until the cheese melts.
  5. Add some bean sprouts, some scallions, a slice of smoked salmon (or some crabmeat) and ground black pepper.

  6. Fold up the crepe to form a square. Add a touch more olive oil, then roll the crepee tightly into a tube.
  7. Slice the roll on an angle to make four pieces.
  8. Meli-Melo's chef/owner Marc Penvenne serves each crepe on a bed of mesclun salad dressed with balsamic vinaigrette.

 

 

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