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CREPES WITH SAVORY FILLINGS
Savory Crepes:
1 c water, 1 c milk, 4 large eggs, 2 c all-purpose flour, ¼ tsp salt, 3 tbsp unsalted butter (melted), add a little dried seasonings to complement your filling
Buckwheat Crepes:
1 c water, 1 c milk, 4 large eggs, 1 c all-purpose flour, 1 c buckwheat flour, ¼ tsp salt, 3 tbsp unsalted butter (melted), 2 tbsp fine chopped chives
Blend liquids and eggs together with a whisk or blender. Slowly add flour(s), sugar (when applicable), and salt and continue to whisk until smooth. Blend in melted butter (and chives) and refrigerate for at least 30 minutes. The batter should be the consistency of heavy cream. If it is too thick, add water.
Brush a crepe pan with a little clarified butter after it has been heated over a moderate flame. While rolling the pan around, add about ¼ cup of batter making a thin layer that covers the bottom of the pan. Cook until the sides of the crepe turn light brown and lift slightly from the surface of the pan. Flip using a thin rubber spatula and cook the other side until brown. Remove and repeat cooking process until batter is used up. Each of these recipes makes about 12.
Curried Crepes:
1 c milk, 3 eggs, 3/4 c flour, 2 tbsp curry powder, and 1/4 tsp salt
Whisk together, let rest for 30 minutes, makes 8-6" crepes.
Filling Ideas:
Sea Bass - Poach 1 lb. sea bass and 1/2 lb rock shrimp in a little fish stock. Sauté 4 oz mushrooms in a little butter until slightly limp combine with fish and fold together. To assemble, place 3/4 c filling on half of a crepe, fold crepe in half and the quarters. Place in a baking dish, cover with foil and bake at 350 F for 30 minutes. Top with a buerre rouge consisting of 2 c red wine and 1 tbsp red wine vinegar boiled down to 1 cup. Add 1/2 c whipping cream and reduce to 3/4 cup. Blend in 1-1/2 sticks of sweet butter and salt and pepper to taste using a mixer or hand blender. To serve, arrange crepe on plate with some watercress and julienne vegetables. Drizzle butter over the crepe and around the plate.
Smoked Duck with Blood Orange Buerre Blanc - Shred the meat of one smoked (or roasted) duck. Peel and segment 3 blood oranges, juice 3 blood oranges. Peel and quarter 7 shallots, then sauté them in olive oil and roast in a 350 oven until caramelized. Melt 2 tbsp butter into a pan, heat the duck and add the shallots and some shredded basil. Place the orange juice in a small pan and reduce to 1/4 cup. In another pan, place 1 minced shallot, 5 whole white peppercorns, 15 pink peppercorns (lightly crushed), a sprig of thyme, 1 c brut sparkling wine and 2 tbsp champagne
vinegar in a saucepan, and reduce to 3-4 T. Turn heat to low and whisk in 2 T butter, add the reduced orange juice and 1.5 tbsp heavy cream. Season to your taste. Add the buerre blanc to the duck mixture and combine. Gently add the orange segments and mix gently. Roll the finished mixture into savory crepes. Top with buerre blanc and garnish with basil sprigs. Serves 6.
Lobster, Scrambled Eggs and Goat Cheese - In a large sauté pan, gently sauté 2 finely minced shallots in 2 T butter. Scramble 10 eggs in a mixing bowl with 1/4 tsp each of nutmeg and white pepper, and ¼ cup milk. Add the egg mixture slowly and cook until they are of a creamy texture. Add 2 lobster tails (steamed and cut into ¼-1/2 inch cubes), remove from heat and add ¼ c mild goat cheese. Mix gently so that cheese is still chunky. Place the mixture in buckwheat crepes and roll them up. Garnish with a dollop of crème fraiche, caviar and chopped chives. |
