6 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
1 1/4 cups whole milk
1 1/4 cups chicken broth
1/4 cup chopped shallot
1/2 cup chopped mushrooms
2 cups finely chopped cooked chicken
3 tablespoons medium-dry Sherry
1 pound thin asparagus, trimmed
3/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch freshly grated nutmeg
1 1/4 cups whole milk
1 whole large egg
1 large egg yolk
1 tablespoon unsalted butter, melted
1 large egg yolk
5 tablespoons chilled heavy cream
1 tablespoon unsalted butter
Nutrition InfoPer Serving
Calories: 354 kcal
Carbohydrates: 20 g
Dietary Fiber: 1 g
Fat: 22 g
Protein: 17 g
Sugars: 5 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
Make filling: Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until veloute sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.
Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into veloute sauce along with chicken and Sherry.
Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into veloute sauce with salt and pepper to taste.
Make crepes: Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.
Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crepe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crepe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crepes in same manner, brushing skillet with melted butter as needed and stacking crepes on plate.
Assemble and bake crepes: Preheat oven to 350 degrees F.
Spread 1/4 cup filling across center of 1 crepe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crepes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.
Make topping while crepes bake: Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.
Spoon topping over crepes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.
Heat butter in skillet, then add reserved asparagus tips and toss until warm.
Put 2 crepes on each of 8 plates and top with asparagus tips.
Yield: 8 servings
3. Still Hungry?
Crepes de volaille versaillaise.
Notes:
Special equipment
3-quart flameproof ceramic or enameled shallow baking dish
Cooks' note
Filling and crepes can be made 2 days ahead and kept, separately, covered and chilled
إظهار الرسائل ذات التسميات crepes. إظهار كافة الرسائل
إظهار الرسائل ذات التسميات crepes. إظهار كافة الرسائل
الجمعة، 13 مارس 2009
Delicious, Real-Deal Crepes
There are certain unique smells from the street food in every city. In New York City, it's the smell of burning pretzels and roasted chestnuts. In Paris, it's definitely the crepes. I love watching the batter spread thinly onto the hot griddle and am hypnotized by the smell wafting onto the street.
At home, I enjoy them with sweet fruit filling (apple, pear...) as well as savory ones like ham and cheese. Almond or cashew butter are great too. I am currently intrigued with the idea of a filling made from almond paste and sautéed Braeburn apples folded into the center and then baked in the crepe for a few minutes in the oven. A scoop of frozen yogurt or ice cream would really make the picture complete.
I do own a crepe pan but have had success with a nonstick pan as well. Take care that your nonstick is not too old or scratched, since that can make the crepes hard to remove. Here is the recipe (which can be made with any jam or seasonal fruit you like):
Crepes
This recipe makes about 8 crepes (with room for a few errors...)
1 cup whole milk
4 fresh eggs (I substituted 2 of the 4 with duck eggs from my local market -- the result was even richer in flavor!)
1 to 1 1/4 cups unbleached flour
1/2 teaspoon fine sea salt
1/8 teaspoon ground white pepper
2 tablespoons vegetable oil
2 tablespoons clarified butter, melted (Note: You could also use oil to cook the crepes, but using butter adds more flavor)
1. In a bowl, combine all the ingredients except the clarified butter. Begin with one cup of flour and check the consistency of your first few crepes. You may need some additional flour if the batter is too wet.
2. Heat an 8-inch nonstick skillet (or a traditional crepe pan) until hot. Drop a small spoonful of the clarified butter into the pan; if it sizzles, its hot! Add a little more butter, dripping any excess off to use for the next crepe. Use a small ladle to drop some batter into the center of the pan. Lift the pan off the burner into the air and quickly swirl the pan around. This will ensure the batter spreads as thinly and evenly as possible over the surface. Place the pan squarely on the burner.
3. Note: If the batter looks wet at this point, that's your cue to add some of that extra flour. Cook the crepe for about 1 minute, using a spatula to trace around the edges. Slide the spatula underneath and flip the crepe. Cook for about 1 minute. Place some orange marmalade in the center of the crepe and fold it in half. Fold it in half again so you end up with a small "package" with a marmalade center. The crepes can be made and kept warm in a low oven (250 degrees F) until serving.
One last note: don't get discouraged if your first few are a bit mangled and imperfect. Like anything else, it takes a few tries to get the hang of the "swirling" and to make sure your crepes are thin. The result is worth it!
At home, I enjoy them with sweet fruit filling (apple, pear...) as well as savory ones like ham and cheese. Almond or cashew butter are great too. I am currently intrigued with the idea of a filling made from almond paste and sautéed Braeburn apples folded into the center and then baked in the crepe for a few minutes in the oven. A scoop of frozen yogurt or ice cream would really make the picture complete.
I do own a crepe pan but have had success with a nonstick pan as well. Take care that your nonstick is not too old or scratched, since that can make the crepes hard to remove. Here is the recipe (which can be made with any jam or seasonal fruit you like):
Crepes
This recipe makes about 8 crepes (with room for a few errors...)
1 cup whole milk
4 fresh eggs (I substituted 2 of the 4 with duck eggs from my local market -- the result was even richer in flavor!)
1 to 1 1/4 cups unbleached flour
1/2 teaspoon fine sea salt
1/8 teaspoon ground white pepper
2 tablespoons vegetable oil
2 tablespoons clarified butter, melted (Note: You could also use oil to cook the crepes, but using butter adds more flavor)
1. In a bowl, combine all the ingredients except the clarified butter. Begin with one cup of flour and check the consistency of your first few crepes. You may need some additional flour if the batter is too wet.
2. Heat an 8-inch nonstick skillet (or a traditional crepe pan) until hot. Drop a small spoonful of the clarified butter into the pan; if it sizzles, its hot! Add a little more butter, dripping any excess off to use for the next crepe. Use a small ladle to drop some batter into the center of the pan. Lift the pan off the burner into the air and quickly swirl the pan around. This will ensure the batter spreads as thinly and evenly as possible over the surface. Place the pan squarely on the burner.
3. Note: If the batter looks wet at this point, that's your cue to add some of that extra flour. Cook the crepe for about 1 minute, using a spatula to trace around the edges. Slide the spatula underneath and flip the crepe. Cook for about 1 minute. Place some orange marmalade in the center of the crepe and fold it in half. Fold it in half again so you end up with a small "package" with a marmalade center. The crepes can be made and kept warm in a low oven (250 degrees F) until serving.
One last note: don't get discouraged if your first few are a bit mangled and imperfect. Like anything else, it takes a few tries to get the hang of the "swirling" and to make sure your crepes are thin. The result is worth it!
French Crepes: One Batter, 18 Filling Options
French crepes are wonderful for many reasons, not the least of which is that with one basic batter recipe you can try an infinite variety of fillings, both savory and sweet. The name "crepe" refers to the sheer, light, crepe-like texture of the pancake. In France, crepes are made on a flat griddle with a wooden paddle that spreads the batter as thinly as possible. You can use a special crepe pan or a large nonstick skillet.
Crepes come from the area in northern France called Brittany, which borders the English Channel. In Brittany, Normandy (just to its east), and Paris, they're served in restaurants called creperies that specialize in just crepes. Hard apple cider from Normandy, drunk out of little bowls, is the accompanying beverage of choice. Many of the fillings below can be used individually or in combination, so use your creativity and improvise! For more, visit magicalmeltingpot.com.
Basic Crepe Recipe
(makes approximately 8-10 crepes)
1 cup all-purpose flour
3 large eggs
3/4 cup milk
3/4 cup half-and-half cream
1/4 teaspoon salt
4 tablespoons butter, plus extra to grease the skillet
1. Beat the eggs. Add the milk, cream, and salt.
2. Place the flour in a medium bowl. Gradually add the liquid, beating to eliminate the lumps. If you add the liquid all at once, it will be harder to prevent the little lumps of flour.
3. Add the melted butter and incorporate well.
4. Let the mixture rest for at least 40 minutes in the refrigerator.
5. When ready to prepare the crepes, heat a large frying pan or crepe pan over medium-high heat and lightly grease it with butter.
6. Add approximately 1/3 cup of batter to the pan and quickly swirl the batter around so it coats the bottom. If there are any small holes, you can fill them in with a little extra batter.
7. Cook for a few minutes, until the pancake no longer appears wet and it's light golden brown on the bottom. Carefully flip it over and brown it on the other side. Transfer the crepe to a plate.
8. If you have the filling ready, place it in the center of the crepe while it's still in the pan. Fold the four sides into the center and flip it over so the seams are on the bottom and the crepe is square shaped.
9. You can also prepare all the crepes ahead of time, stack them on a plate, cover, and refrigerate them until ready to use.
Sweet Fillings
Jam
Apple butter (available in grocery stores in the jam section)
Nutella (chocolate and hazelnut spread) available in many grocery stores
Chestnut cream (Creme de Marrons), available in gourmet stores
Butter and sugar
Sliced bananas with chocolate sauce and whipped cream or ice cream
A sauce made from orange juice, sugar, butter, grated orange rind and Grand Marnier or Cognac (crepes Suzette)
Fresh berries marinated with a little sugar and Grand Marnier
Savory Fillings
Grated cheese such as Gruyere or Comte
Sliced ham
Egg (broken and cooked in the crepe)
Sauteed spinach
Sauteed mushrooms in cream sauce
Mushroom and chicken in cream sauce
Shrimp and shelled mussels in cream sauce
Ratatouille (a vegetable melange made with eggplant, red peppers, zucchini, tomatoes, and onions)
Cooked sausage, sliced
Green, leafy salad with vinaigrette
Crepes come from the area in northern France called Brittany, which borders the English Channel. In Brittany, Normandy (just to its east), and Paris, they're served in restaurants called creperies that specialize in just crepes. Hard apple cider from Normandy, drunk out of little bowls, is the accompanying beverage of choice. Many of the fillings below can be used individually or in combination, so use your creativity and improvise! For more, visit magicalmeltingpot.com.
Basic Crepe Recipe
(makes approximately 8-10 crepes)
1 cup all-purpose flour
3 large eggs
3/4 cup milk
3/4 cup half-and-half cream
1/4 teaspoon salt
4 tablespoons butter, plus extra to grease the skillet
1. Beat the eggs. Add the milk, cream, and salt.
2. Place the flour in a medium bowl. Gradually add the liquid, beating to eliminate the lumps. If you add the liquid all at once, it will be harder to prevent the little lumps of flour.
3. Add the melted butter and incorporate well.
4. Let the mixture rest for at least 40 minutes in the refrigerator.
5. When ready to prepare the crepes, heat a large frying pan or crepe pan over medium-high heat and lightly grease it with butter.
6. Add approximately 1/3 cup of batter to the pan and quickly swirl the batter around so it coats the bottom. If there are any small holes, you can fill them in with a little extra batter.
7. Cook for a few minutes, until the pancake no longer appears wet and it's light golden brown on the bottom. Carefully flip it over and brown it on the other side. Transfer the crepe to a plate.
8. If you have the filling ready, place it in the center of the crepe while it's still in the pan. Fold the four sides into the center and flip it over so the seams are on the bottom and the crepe is square shaped.
9. You can also prepare all the crepes ahead of time, stack them on a plate, cover, and refrigerate them until ready to use.
Sweet Fillings
Jam
Apple butter (available in grocery stores in the jam section)
Nutella (chocolate and hazelnut spread) available in many grocery stores
Chestnut cream (Creme de Marrons), available in gourmet stores
Butter and sugar
Sliced bananas with chocolate sauce and whipped cream or ice cream
A sauce made from orange juice, sugar, butter, grated orange rind and Grand Marnier or Cognac (crepes Suzette)
Fresh berries marinated with a little sugar and Grand Marnier
Savory Fillings
Grated cheese such as Gruyere or Comte
Sliced ham
Egg (broken and cooked in the crepe)
Sauteed spinach
Sauteed mushrooms in cream sauce
Mushroom and chicken in cream sauce
Shrimp and shelled mussels in cream sauce
Ratatouille (a vegetable melange made with eggplant, red peppers, zucchini, tomatoes, and onions)
Cooked sausage, sliced
Green, leafy salad with vinaigrette
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