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1
To make the crepes:
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2
Sift the flour into a mixing bowl; add egg, egg yolk and a little of the milk and stir to the consistency of smooth paste.
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3
Gradually add remaining milk and mix until smooth.
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4
Add salt and pepper, and 1 tablespoon of parsley and chives.
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5
Heat 2 tablespoons of butter until the butter foams and turns a very light brown color.
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6
Whisk this into the batter.
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7
Let the mixture stand for at least 2 hours.
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8
Thin the batter with milk, if necessary, to the consistency of whipping cream.
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9
Brush a 7 inch non-stick skillet or crepe pan with a thin film of olive oil and place over medium heat.
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10
When hot, add about 3 tablespoons of batter and swirl to coat the pan.
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Cook until lightly golden, about 1 minute; then flip and cook the second side for about 30 seconds.
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12
Continue with remaining batter, stacking crepes between sheets of waxed paper.
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13
To make the filling:
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14
In a mixing bowl, mash the cheese with 2 tablespoons of olive oil until soft and smooth.
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15
Stir in the basil, 2 tablespoons of parsley, olives, and pepper.
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16
To make the Sweet Onion Sauce:
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In a heavy saucepan, heat the vegetable oil over medium heat, then add onion and meat.
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Cook uncovered, shaking the pan and stirring occasionally, until the meat and the onion are browned (about 20 minutes.)
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19
Add the vermouth, stirring, to the meat and onions.
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20
Then add the stock and bring the mixture to a boil.
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Allow the mixture to boil gently, skimming the surface often until sauce has reduced to a light syrupy consistency (about 30 minutes or longer.)
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22
Remove the saucepan from the heat and swirl in 2 tablespoons of butter, bit by bit.
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23
Strain the resulting sauce and season with little bit salt and pepper.
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24
To assemble:
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25
Preheat the oven to 375F (190C).
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26
Use a narrow spatula or butter knife to spread 1 side of each crepe evenly with about 2 tablespoons filling.
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27
Fold each crepe into quarters, pressing neatly.
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28
Blanch cucumber slices in boiling salted water for 1 minute then drain well.
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29
Arrange the stuffed crepes in a shallow baking pan, brushing lightly with olive oil and place them in the oven until heated through (about 5 minutes.)
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30
Arrange 2 crepes, overlapping slightly, on each of 4 heated serving plates.
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31
Arrange 3 cucumber slices in a fan pattern next to the crepes and garnish with finely slivered olives.
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32
Warm the sauce.
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33
Spoon some sauce around the crepes, and serve.
