|
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.
|
|
Ginger-Orange Crepe Flambé
Serves 4
- 2 tablespoons butter
- Juice and zest of 2 oranges, reserve some
zest for garnish
- 1 star anise
- 1 teaspoon minced ginger
- 4 oranges, segmented
- 1/4 cup Grand Marnier
- 8 Crepes, folded into triangles
- 1 pint best-quality vanilla ice cream
In a sauté pan over medium-high heat, add
butter and melt. Add ginger, orange juice, zest and star anise and
bring to a simmer. Add orange segments and crepes and warm through.
Add Grand Marnier and carefully light the mixture to flambé. Remove
star anise before serving. Divide crepes among plates, spoon orange
segments and sauce over and top with scoop of ice cream. Garnish
with orange zest and serve.
Click Here for a
Printer Friendly version
 |
