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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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Master Crepe
Technique
master
Makes 15-20 crepes
- 4 eggs
- 1 1/2 cups warm milk
- 6 tablespoons melted butter
- 1 cup plus 3 tablespoons all-purpose flour,
sifted
- 2 tablespoons sugar
- 1 teaspoon salt
- Clarified butter, to cook
In a large bowl, lightly beat eggs, milk and
melted butter together. In a second large bowl, combine flour, sugar
and salt. Gradually mix liquid mixture into dry ingredients. Let
batter rest at room temperature for 60 minutes. To make crepes: in a
non-stick crepe pan over medium-high heat, brush clarified butter to
cover bottom of pan. Pour just enough batter to lightly line pan and
cook until bottom has set, flip crepe and continue cooking for a few
seconds longer. The first few crepes might not be so great as you
figure out temperature and exact swirling of the batter, so keep on
cooking and flipping, eventually the kinks will work themselves out.
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