Thursday, March 22, 2007

CrepeWatch: Asparagus and Herbed Creme Fraiche

Pleasure! Bliss! Sensuality! Be mine!

Dinner tonight was wicked tasty. Here's what we whipped up:

Best Crepes Ever Batter

1c flour
1c milk
1/3c water
3 eggs
1 Tbs. sugar
1 tsp. salt
3 Tbs. butter, melted

Blend or whip all ingredients except eggs until smooth. Add eggs, stir till integrated but do not overbeat. Let chill in fridge for 20 minutes.

Filling:

Asparagus, trimmed
1c creme fraiche
2-3 Tbs. fresh tarragon, chopped
1 tsp. lemon juice
1 tsp. sugar
freshly ground pepper
salt

Steam asparagus, toss in ice bath to stop cooking, set aside. Mix remaining ingredients in separate bowl, adding lemon juice, sugar, and pepper to taste.

Heat crepe pan, greasing surface with butter. Add extra water to batter if too thick. Pour batter and swirl around pan to distribute evenly; cook in medium heat, taking care not to peel up crepe until outer edges curl away from pan. Cook both sides evenly, then set aside. Assemble crepes with warm asparagus and dollop of sauce.

Salad

Spring mix
Shaved parmasan
Sherry vinegar
Olive oil
Shallot, minced

Add vinegar and oil into a bowl at a 1:3 ratio. Whisk to emulsify. Add 1 tsp. minced shallot, pepper, salt to taste. Toss with green, parmasan.

Mustard New Potatoes

Red new potatoes
Stoneground mustard (dijon? I forget)
Olive oil
Salt
Fresh pepper

Boil whole red new potatoes until just cooked through. Toss in ice bath, allow to cool. Cut into quarters. Whisk mustard and oil together, add pepper and salt to taste. Toss with potatoes.

This potato dish is among my favorites. I also lust unrepentantly for crepes of all sorts. The lack of Nutella in our house tonight is criminal. But, I do have some extra creme fraiche, fresh organic strawberries, sugar, lemon, and lavendar buds. I imagine epic dessert crepes will soon follow.

3 comments:

Kit said...

omg.. .when I was in vancouver there was this awesome crepe stand right by the hotel. I had only 2 hours left in the B.C. with 10 dollars of canadian money to blow so I bought two crepes:

chestnut spread (smooth and lovely. I would like to try it with broken pecan pieces.)

chicken, swiss, lightly cooked egg and mayo
(so rich I couldn't eat more than a few bites of it before handing it to my german labmate who polished it off in about three minutes.)

the crepe place by my apartment is also delicious. My fav: the smoked salmon and creme fraishe with chives. Although I think I'd also really like one with gravlax or sturgeon. Smoked fish really makes my mornings.

Something I'd like to try:
Crisping some thinly sliced potato rounds in garlic oil so that they make a crispy pancake. Then wrapping that in a tender crepe.

Monica said...

chestnut spread is god. i was gifted a tin from a friend who ferried it from france. i cannot find it within US borders. if you can procure some in my name, i promise to bear one (1) of your offspring.

Kit said...

I'm going to hold you to that promise. And I'll name our first born child Chestnut Sircar-Chen. If we have a second, could she be Scarlett Beet Sircar-Chen?

I wanted to add (top potato crepe with caviar and sour creammmmmm)

I'm not feeling terribly creative today. More "classic".