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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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Eric
Ripert's
Smoked Salmon, Crème Fraiche and Herb Crepes
Serves 4
- 1 1/2 cups crème fraiche
- 3 tablespoons finely sliced chives
- 1 lemon, cut in half and wrapped in
cheesecloth
- 1/2 pound smoked salmon (Ming's Tea-Smoked
Salmon from Perona Farms or similar)
- 4 (10-inch) crepes
- 1 cup micro lemon pepper blend (or
watercress and micro-herbs)
- 1 teaspoon extra virgin olive oil
- Fine sea salt and freshly ground white
pepper to taste
Preheat the oven to 350°F. In a small bowl,
mix together the crème fraiche, chives and juice of half a lemon;
season to taste with salt and pepper. Cut the smoked salmon into
very thin slices – you will need 6-8 slices of salmon per crepe. Lay
one crepe flat on a clean cutting board and spread 1/4 cup of the
crème fraiche mixture over most of the crepe. Barely warm the sliced
smoked salmon in the oven. Arrange the smoked salmon slices on half
of the crepe. Roll the crepe up, starting on the smoked salmon side.
Repeat with the remaining three crepes. Trim the ends of each crepe
and cut the crepe into 8 pieces. Spoon a 1 1/2-inch circle of the
crème fraiche mixture in the middle of each plate. Place the crepe
pieces, standing up, in a circle on the crème fraiche mixture.
Season the micro lemon pepper blend and toss with the extra virgin
olive oil and lemon juice. Place some of the micro blend as garnish
in the middle of the crepe pieces on each plate.
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