Crêpes: Ravioles de Blé Noir aux Saint-Jaques
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. . Ive been obsessive about food as long
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am now obsessive with French cookery - its preparation,
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more on crêpes have a look at the article
written by Peter Hertzmann <click
tablespoon olive oil
salt and freshly ground white pepper, to taste
150 grams shallots, minced
1 tablespoon butter
50 grams thick-sliced bacon, cut into 1/4"
2 shallots, with a small amount of root,
cut lengthwise into quarters
40 grams minced shallots
40 grams peeled, cored, minced (1/8")
100 milliliters Normandy-style cider
1 tablespoon heavy cream
125 grams chilled butter, 1/4" pieces
salt and freshly ground pepper, to taste
oven to 350 °F
olive oil in a small sauté pan over high
heat. Fry scallops a minute or two on each side.
Season with salt and pepper, drain, and set
aside. Add shallots to the hot oil, lower heat,
and cook shallots until soft, about 10 minutes.
If the pan becomes too dry, wet the shallots
with a small amount of cider. When cooked, season
with salt and pepper and set aside.
the center of each crêpe, place a scallop
and a portion of the cooked shallots. Fold the
crêpe into a square packet and place seam-side
down on a parchment paper-lined baking sheet.
Bake for 10 minutes.
the meantime, melt the butter in a small sauté
pan over medium low heat. Add the bacon and
the quartered shallots. Slowly cook until the
bacon is wilted and the shallots are soft.
in the meantime prepare the beurre blanc: place
the shallots, apple, and cider in a small saucepan
and bring to a boil. Reduce the cider over high
heat until the pan is almost dry. Add the cream
and heat through. Reduce heat to low and slowly
incorporate the chilled butter. Adjust seasoning
and keep warm until needed.
the crêpes are heated through, place three
scallop-filled crêpes on each heated serving
plate. Using a slotted spoon, divide the bacon
and quartered shallots among the serving plates.
Finally, divide the sauce among the serving
grams all-purpose flour
60 grams buckwheat flour
1 pinch fine salt
1 egg, beaten
100 milliliters milk
1 tablespoon oil
flour and salt. Add eggs and mix with a wooden
spoon. Slowly add milk and mix until smooth.
Incorporate oil. Set batter aside for an hour
crêpes according to main recipe.
Cuisiner!, February 2000, page 8
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