PEPPER STEAKS IN CREPES

Steps:

• TO MAKE THE CREPES: Combine the flour, oil, salt and half the milk.
• Mix well.
• Beat in the remaining milk, a little at a time.
• Add the eggs and continue to beat until the batter is very smooth.
• Add freshly ground white pepper, parsley, chives and nutmeg and stir to blend thoroughly.
• Allow the batter to stand for ONE HOUR.
• Heat the butter in a pan and make 4 crepes, as required.
• TO PREPARE THE STEAK: Season the steaks with the crushed peppercorns.
• Fry in half the quantity of butter: length of time depending on personal preference.
• When ready, remove the steaks and keep warm.
• Pour off all the excess fat from the pan and add the red wine.
• Allow to boil until almost completely reduced.
• Lower heat, add the cream and continue to reduce by half.
• Add the remaining butter and the green peppercorns.
• Stir well, but do not allow the sauce to return to boil.
• When serving, wrap each steak in a crepe.
• Pour the sauce over the the"pouch" at the very last moment.
• Serve immediately.