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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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Seafood Crepe
Serves 4
- 1 tablespoon minced ginger
- 1 cup yellow onions, cut into 1/4-inch dice
- 1 cup celery, cut into 1/4-inch dice
- 1/2 cup Shaoxing wine or dry sherry
- 4 cups low-sodium chicken stock
- 6 tablespoons cornstarch plus 4 tablespoons
water for a slurry
- 1/2 pound Bay scallops
- 1/2 pound small shrimp, peeled and cleaned
- 1 pound crab, picked
- 1/2 pound oysters, shucked
- 2 tablespoons shiso ribbons or fresh
tarragon, plus whole leaves for garnish
- Juice of 1 lemon
- 8 crepes, warmed in 200 degree oven wrapped
in parchment and foil
- Grapeseed or canola oil for cooking
- Kosher salt and freshly ground black pepper
In a heavy-bottomed stockpot coated lightly with oil, sauté ginger,
onions and celery and season. When soft, deglaze with Shaoxing wine
and reduce by 75%. Add chicken stock, bring to a boil and reduce by
25%. Whisk in cornstarch slurry to thicken, check for flavor and
season again. While simmering, add seafood and cook through, about
4-5 minutes. Add shiso ribbons and lemon juice and stir briefly. To
serve, lay one crepe on plate and spoon seafood filling down center.
Fold sides over filling, and gently flip crepe so seam is on bottom.
Repeat with remaining crepes and filling. Garnish each crepe with a
whole shiso leaf, if desired.
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