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Master Crepe Technique
Best Egg McMing
Seafood Crepe
Ginger-Orange Crepe Flambe
Eric Ripert's Smoked Salmon, Creme Fraiche and Herb Crepes
WINE NOTES
Blue Ginger House blend: Blended by Ming for Blue Ginger. 95%
Elk Hill India and 5% Gautemalan Antigua. A rich coffee with flavors
of nuts, dark chocolate and a hint of berry.
Veuve Clicquot Demi-Sec 1/2 bottle:
1/4 Chardonnay with mostly noir & meunier. Has an intense, candied
citrus aroma. Mellow and mildly acidic. Silky.
Chablis Chanfleure Louis Latour 2004:
The region is famous for Kimmeridgian Limestone slopes. Stainless
steel fermented with 100% malo. Perfumed nose; lively, clean and
steely-tasting with a crisp finish.
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Best Egg McMing
Serves 4
- 8 eggs
- 1 cup grated Gruyere cheese
- 8 thin slices of smoked ham
- 1 cup Master Crepe Batter
- Minced parsely, for garnish (optional)
- Kosher salt and freshly ground black pepper
- Clarified butter, to cook
Brush clarified butter in a non-stick crepe pan over medium-high
heat. Pour the Master Crepe Batter in pan and swirl to coat bottom
of pan. Let bottom of crepe set, about 10 seconds, and flip.
Immediately crack two eggs onto crepe batter. Top with 1/4 cup
cheese and 2 slices of ham. Season with kosher salt and freshly
ground black pepper, if desired. When cheese melts a bit, break
yolks and spread around. When egg is cooked and cheese fully melted,
fold into a packet, garnish with parsley, if desired, and enjoy.
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