Stone Bridge Inn & restaurant
By: Eyewitness News
Updated: December 6, 2012
Stone Bridge Inn Manager Glenn Junior and Chef Bob Miller are in the PA Live! Kitchen making Roasted Fall Vegetable Crepes.
Peel seed and dice butternut squash Season with salt and pepper. Toss with olive oil. Roast in oven for 20 minutes.
Do the same with 2 parsnips.
Dice 2 leeks. Rinse well. Saut in olive oil salt and pepper until translucent.
Slice mushrooms saut in olive oil salt and pepper.
Sauce: reduce 1/2 cup white wine with 2 oz chopped scallions. Season with salt and pepper. Add 1 cup vegetable stock and
1 cup heavy cream. Cook over medium heat until thick.
Crepes: mix 1 cup flour with 1 cup milk and 1 TBS water. Mix 6 eggs with tsp salt and 3 oz melted butter. Add egg mixture to flour mixture.
Mix well. Strain. Let sit in fridge for at least 1 hour. Make crepes. Should be thin and lightly browned.
Place a slice of muenster cheese on crepe. Heat cooked vegetables with sauce.
Peel seed and dice butternut squash Season with salt and pepper. Toss with olive oil. Roast in oven for 20 minutes.
Do the same with 2 parsnips.
Dice 2 leeks. Rinse well. Saut in olive oil salt and pepper until translucent.
Slice mushrooms saut in olive oil salt and pepper.
Sauce: reduce 1/2 cup white wine with 2 oz chopped scallions. Season with salt and pepper. Add 1 cup vegetable stock and
1 cup heavy cream. Cook over medium heat until thick.
Crepes: mix 1 cup flour with 1 cup milk and 1 TBS water. Mix 6 eggs with tsp salt and 3 oz melted butter. Add egg mixture to flour mixture.
Mix well. Strain. Let sit in fridge for at least 1 hour. Make crepes. Should be thin and lightly browned.
Place a slice of muenster cheese on crepe. Heat cooked vegetables with sauce.
