1 liter milk
400 g flour (low gluten)
20 g sugar
5 g salt
100 g butter melted
10 g of buckwheat flour (optional)
Place all ingredients in a blender and process until smooth batter. Strain thru fine mesh. Let the batter rest for at least one hour.
In a non stick pan, lightly butter the pan and heat the pan on medium to high. The pan needs to be quiet hot in order to “seize” the batter.
Pour enough batter to cover the entire surface of the pan on a very thin layer. Cook the side until coloration and flip the crepe to the other side. Cook the side to a nice coloration as well. Set aside on a plate and repeat.
The first side of the crepe will be the outside of the crepe when you fill it.
Roasted Vegetables and Egg Crepe:
½ yellow onions, diced
2 large zucchini, diced or summer squash mixed
½ cup of black olives, sliced and pitted
½ cup of sun dried tomatoes, in julienne
¼ cup of capers, non pareille
1 tablsp of minced garlic
2 teasp of salt
1 teasp of black crack pepper
1 teasp of herbes de Provence
½ cup of olive oil
Preheat oven at 375 F.
In a large bowl mix with olive oil, garlic, salt, pepper, herbs the diced zucchini and onions. Toss well and place on sheet pan with parchment paper. Cook in oven for 40 minutes Remove from oven and cool off.
When cool, in a mixing bowl , toss in the sun dried tomatoes, olives and capers. Mix is ready use.
To build the crepe Start a crepe as explained above but do not flip to cook the other side. Instead break an organic egg in the pan and scramble the egg over the crepe. Pan cannot be too hot otherwise you will burn the Add a handful of gorgonzola cheese and ½ a cup of your roasted vegetable mix.
When egg fully cooked fold in half the crepe and then fold it again in half. You will have then a triangle. You could at home use another technique. Cook both side of the crepe as mentioned above in the batter recipe. Cook in a separate pan your organic eggs scrambled. Build all your crepes with the cooked egg, vegetables and cheese and place all your “triangles” crepes on a sheet pan with parchment paper.
Place in oven at 350 F for 15 minutes.
Pear “Belle Helène” Crêpe:
3 Washington pears, peeled, cored and diced
2 oz butter
½ cup of brown sugar
1 tablsp of pear vodka or other alcohol of your choice
1 cup of your favorite chocolate chips
In a sautéed pan melt your butter, add the brown sugar and mix well with a wisk. Let cook until caramel coloration starts to occur.
Add at once the diced pears and sautéed well until pear are a little soft. Deglaze with alcohol of your choice. Cool off For the pastry cream In a stainless steel sauce pan bring to boil 2 cups of milk In a mixing bowl mix well together ½ cup of sugar ¼ cup of corn starch ½ cup of egg yolks 1 teaspoon of vanilla extract or vanilla paste Pour hot milk in that mix and mix well.
Put back mix into the sauce pan and whisk well until your bring back to a boil. Make sure to whish the side and corner of the pan in order not to burn it. When first sign of bubbles, the pastry cream is cooked. Place in a shallow container and cool off.
To build the crepe Cook crepes on both sides as described above. Spread with a spoon some of the pastry cream Add on top some of the cooked pears Add on top some of the chocolate chips Fold in half and in half again to form a triangle.
Place on sheet pan with parchment paper and bake in oven for 10 minutes at 350F You want the chocolate to be melted but you don’t want the crepe to be too crispy Place on service plate or platter and top with powder sugar.