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Crêpes: Ravioles de Blé Noir aux Saint-Jaques

This recipes comes from a web site which to me must rank as one of the sites having the finest recipes on the internet. It is the web site of Peter Hertzmann and is called à la carte.

What is à la carte about? This is best described in Peter's own words:

"I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! . . . I’ve been obsessive about food as long as I can remember. I am now obsessive with French cookery - its preparation, materials, history, politics, and culture".

To learn more why not visit the à la carte web site - <click here>

For more on crêpes have a look at the article written by Peter Hertzmann <click here>


1 tablespoon olive oil
6 scallops
salt and freshly ground white pepper, to taste
6 crêpes* (7" diameter)
150 grams shallots, minced
1 tablespoon butter
50 grams thick-sliced bacon, cut into 1/4" wide strips
2 shallots, with a small amount of root, cut lengthwise into quarters

Beurre Blanc
40 grams minced shallots
40 grams peeled, cored, minced (1/8") apple
100 milliliters Normandy-style cider
1 tablespoon heavy cream
125 grams chilled butter, 1/4" pieces
salt and freshly ground pepper, to taste

  • Preheat oven to 350 °F
  • Heat 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.
  • In 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.
  • In 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.
  • Also 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.
  • When 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 plates.

Crêpe recipe:*


40 grams all-purpose flour
60 grams buckwheat flour
1 pinch fine salt
1 egg, beaten
100 milliliters milk
1 tablespoon oil


  • Mix 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 before using.
  • Prepare crêpes according to main recipe.

Serves 2

Cuisiner!, February 2000, page 8

To visit the à la carte web site - click here