Fine crepes with asparagus and smoked salmon, white wine sauce
35
24
12
No
Ingredients
For the pancake dough:
- In the mixer, add milk, eggs, flour, salt and butter until the mixture is homogenized and smooth. Pour batter in a large bowl. Add lemon zest then mix. Cover with a plastic wrap. Refrigerate for about an hour.
- *You can prepare crepes batter beforehand and cover. Can be kept till the next day in the refrigerator.
- Heat a pan of 15 cm (6 inch) of diameter at medium high heat, then brush lightly with oil. With a ladle, pour about 30 ml (2 tablespoons) of batter in a pan. Cook for about 30 seconds until bubbles take forms on top of the crepe surface. With a spatula, turn crepe over and cook for 30 seconds or until the crepe is well cooked. Remove crepe from the pan and set aside at warm. Cook remainings of crepes batter the same way.
- *You can prepare crepes beforehand and stack it in a plate and separate each crepes with a parchment paper. Can be kept at least 2 days in the refrigerator.
For the white wine sauce:
- In a medium casserole, melt butter at medium heat. Add flour and mix. Cook, while stirring, for 1 minute. Add white wine and mix well with a whisk. Add milk and cream. Whisk non-stop and cotinue cooking for about 5 minutes or until the sauce thicker.
- Remove casserole from heat. Add Gruyere cheese, lemon juice and nutmeg. Salt and pepper (do not salt too much, since salmon already contains lots of salt). Stir with a wooden spoon until cheese melt and the sauce homogenize. Set aside at warm.
- *You can prepare the sauce beforehand, cool down and cover. Can be kept till the next day in the refrigerator. Warm up carefully with a bain-maire before making the crepes.
For the garnishing:
For serving:
Preparation
Side-by-side modeFor the pancake dough:
- In the mixer, add milk, eggs, flour, salt and butter until the mixture is homogenized and smooth. Pour batter in a large bowl. Add lemon zest then mix. Cover with a plastic wrap. Refrigerate for about an hour.
- *You can prepare crepes batter beforehand and cover. Can be kept till the next day in the refrigerator.
- Heat a pan of 15 cm (6 inch) of diameter at medium high heat, then brush lightly with oil. With a ladle, pour about 30 ml (2 tablespoons) of batter in a pan. Cook for about 30 seconds until bubbles take forms on top of the crepe surface. With a spatula, turn crepe over and cook for 30 seconds or until the crepe is well cooked. Remove crepe from the pan and set aside at warm. Cook remainings of crepes batter the same way.
- *You can prepare crepes beforehand and stack it in a plate and separate each crepes with a parchment paper. Can be kept at least 2 days in the refrigerator.
For the white wine sauce:
- In a medium casserole, melt butter at medium heat. Add flour and mix. Cook, while stirring, for 1 minute. Add white wine and mix well with a whisk. Add milk and cream. Whisk non-stop and cotinue cooking for about 5 minutes or until the sauce thicker.
- Remove casserole from heat. Add Gruyere cheese, lemon juice and nutmeg. Salt and pepper (do not salt too much, since salmon already contains lots of salt). Stir with a wooden spoon until cheese melt and the sauce homogenize. Set aside at warm.
- *You can prepare the sauce beforehand, cool down and cover. Can be kept till the next day in the refrigerator. Warm up carefully with a bain-maire before making the crepes.
For the garnishing:
For serving:
For serving:
