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Deep Fried Chive Crêpes with Chevré, Scallions and Prosciutto
Category: Brunch
Serves:
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Ingredients:
1/2 lb. fresh chèvre 1/3 cup heavy cream 3 oz. prosciutto, minced 4 scallions trimmed to include 1” green, minced 1 small clove garlic, minced Freshly ground white pepper 2 t. minced fresh chives 20 chive crêpes 2 large egg whites, beaten with 2 t. water 1 c. very fine bread crumbs 2-4 c. vegetable oil for frying
Directions:
In a large mixing bowl, thoroughly combine chèvre, cream, prosciutto, scallions, garlic, pepper, and chives. Arrange crêpes, browned sides up on a large work surface. Place a scant tablespoon of filling in the center of each crêpe. Moisten outer edges with some egg white mixture. Fold sides over filling. Fold up bottom and fold down top to make a tight package about 2-1/2”-3” square. Place crêpes, seam side down, on a large platter. Dip each package into egg white mixture. Roll in bread crumbs and place on a cake rack to dry. (Crêpes can be made 1/2 day ahead and kept, tightly wrapped in plastic, in the refrigerator. Bring to room temperature before frying.) Pour oil into wok or deep fryer to a depth of 1-1/2” to 2”. Heat until hot enough to quickly brown a cube of bread. Fry crêpes, a few at a time, turning until browned on all sides, about 3 minutes. Remove and drain well. Serve immediately.