As I love pancakes (e.g. for breakfast)
it’s probably not a big surprise that I love crepes as well :) One thing I love
about them in particular is that you can enjoy them salty and sweet in one
meal. I usually start off with some savory ones and end with a sweet one for
dessert.
One of my favorite combinations is green
asparagus with a homemade Hollandaise Sauce – actually I enjoy Hollandaise
Sauce with many different kinds of veggies. For dessert I prefer my crepes with
some fruits and ice cream or cinnamon sugar.
So today I’m sharing my recipe for this
lovely and easy menu (this serves about 3-4 people depending on the thickness
of the crepes ;) ):
Crepes:
What you need:
- 1 cup all-purpose flour
- 1/4 tsp coarse salt
- 4 eggs
- 3 TBSP butter (melted)
Combine flour, salt, milk, eggs, and
butter. Mix until batter is smooth and bubbly on top. Let batter sit for about
10 min at room temperature.
Heat a skillet over medium heat. Lightly
coat it with some butter. Add about 1/3 cup batter and swirl the skillet so it completely
covers the bottom of skillet. Cook until underside of crepe is golden brown
(about 2 min).
Loosen edge of crepe with a rubber spatula
and quickly flip it (this needs a bit practice but once you got it you’ll never
forget ;) ). Cook 1 min from the other side. Slide crepe out of skillet on a
plate and place it in pre-heated oven (about 120 F). Repeat with remaining
batter.
Green Asparagus (about
15 stalks)
Trim away the bottom 1/4 of the stalk. The tip of the asparagus is very
tender, but the farther down you go on the stalk, the tougher it gets.
Boil some water and add some slat and a
hint of sugar to it. Cook the asparagus for 6-8 min (depending on the thickness
of the stalk), slide a knife carefully in one of the stalks to see if they are
done. Optional: Once they are done transfer the asparagus to cold water in
order to maintain their green color.
Hollandaise Sauce
What you need:
- 3 large egg yolks
- 1 TBSP lemon juice (and optional 1 tsp of mustard)
- ½ cup melted butter
Put the bowl of egg yolks over a pan of
gently simmering water. Slowly add the lemon juice and mustard. Whisk the
mixture well.
Gradually add about 1/4 cup of the melted
butter while stirring constantly. Slowly add remaining 1/4 cup butter. Continue
stirring vigorously until butter is melted and sauce is thickened. The butter
should melt slowly so eggs have time to thicken sauce without curdling. Serve
immediately.
Trick: At this stage keep an ice cube close-by
so if the mixture is starting to split, you can drop it in and whisk the
mixture. This can save the hollandaise sauce in case of an emergency.
For dessert just add some delicious vanilla
ice cream to the warm crepes and serve it with some seasonal fruit!
Bon Appetit