4 : Hens
2 : Apples
1/2 : c Honey
12 : oz Frozen apple juice*
1 : ts Cinnamon
6 : tb Unalted butter
1 : /2 Teapsoons crumbled dried
-thyme : -thyme
1 : /2 ts Crumbled dried sage
2 : ts Freshly grated lemon zest
1 : ts Salt
4 : 1-1/2-pound cornish hen;
-rinsed : -rinsed and patted, dry
1 : /2 lb Shallots; trimmed and peeled
1 : /2 tb Vegetable oil
1/2 : c Chicken broth
1/2 : c Red wine
1/2 : c Water
2 : ts Cornstarch dissolved in
0: * - or regular sour cream ======================================================= ================== Mix strawberries and sugar; set aside
1: In a blender, whirl milk, eggs, flour, cornmeal, and vanilla until there are no lumps
2: Place a flat-bottom 7-8"-wide frying or crepe pan over medium-high heat
3: When pan is hot, add 1/4 teaspoon butter and swirl to coat surface
4: Pour in 1/4 cup batter all at once; quickly tilt pan so batter flows over entire surface (don't worry if there are a few holes)
5: Cook until surface is dry and edge is lightly browned, about 1 minute
6: Turn with a spatula and brown other side
7: Turn out onto a plate; keep warm
8: Repeat to cook remainder, stirring batter thoroughly before cooking each crepe (cornmeal sinks), and stacking crepes as made
9: Spread 1 side of each crepe lightly with jam; fold in quarters
10: Offer crepes with berries and yogurt to add to taste
11: From Gemini's MASSIVE MealMaster collection at www
12: synapse
13: com/~gemini