The Ardent Epicure

An Ode to the Pleasures of Food

4:47 PM

What's for Dinner? Crepes with Orange Hollandaise

Posted by Magic of Spice

What's for Dinner? Crepes with Crab, Brie 
and Grilled Asparagus with Orange Hollandaise 
Crepes as you probably already know, are a very thin French pancake.
They are generally filled with either sweet or savory ingredients.
Or served with just warmed butter and sugar as a treat.
I've chosen to fill these crepes with a savory blend of
crab, brie cheese,  grilled asparagus and fresh basil...The topped with
a orange hollandaise. And since I was going to be grilling the asparagus,
why not throw some beautiful summer fruits on there while I'm at it :) 

Grilled Summer Fruit
For my summer fruit choice I had on had some very large organic oranges.
I also picked up some green figs and nectarines that morning,
and they were perfectly ripe so I knew I would need to use them soon.

What you will need:
For the filling and grilling
1 small wheel of brie cheese
2 cups crab meat, cooked
2-3 cups fresh basil leaves
1 large bunch fresh asparagus
Fresh summer fruits of your choice
Almond of walnut oil
Pinot Grigio, or other light white wine
Sea salt and fresh ground pepper to taste

For the crepes 
1 1/2 cups wheat or unbleached flour
1/4 cup almond meal
1/4 cup flaxseed, milled
1 1/2 cups milk, or more for thiner batter
4 tablespoons agave, or sugar
6 tablespoons butter, melted
3 large eggs
1/8th teaspoon salt, or to taste

For the hollandaise
1 1/3 cups butter, melted
3 tablespoons fresh juice of an orange
1 tablespoon pinot grigio, or other light white wine
2 egg yolks
Pinch of sea salt and cayenne pepper

Let's get cooking:
For the grill

Place asparagus and choice of fresh fruits
in a large pan or baking dish.
Lightly cover with almond or walnut oil,
white wine, salt and pepper
Place on a lightly greased grill pan
and place on a hot grill at medium to high heat.
Grill until just tender and a bit charred

For the sauce
Place a large pot of water on to boil Note: fill pot to just enough water
that your mixing bowl can fir on top without touching the water directly.
In a mixing bowl add eggs and whisk until incorporated.
Add remaining ingredients, except melted butter, until incorporated.
Place bowl over the pot of low boiling water and
continue to whisk until mixture becomes thickened.
Slowly add meted butter, while continuing to whisk until desired consistency.

For the crepes
In a large mixing bowl place all ingredients except milk.
With a hand mixer, blend until incorporated.
Slowly add milk while mixing , until desired consistency is met.
Note: your batter should be thin but not watery.
Set batter aside for 10 minutes or so, or refrigerate

In a large skillet on medium heat, melt a bit of butter,
enough to lightly coat pan. Once pan is hot,
add about 3 tablespoons of your batter.
Distribute the batter across the bottom of your pan using
the back of a spatula, or by tilting the pan back and forth.
Making sure your batter is distributed equal.
Cook crepe until lightly golden on the underside, about a minute or so.
Then flip crepe and continue to cook until golden.

Put it together:
Lay crepe on a dish, layer with crab, brie, basil and grilled asparagus.
Gently fold up one side over your filling, and then the other side.
Place on dinner plate or serving platter seam side down.
Drizzle with hollandaise and serve with grilled fruits.


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