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Asparagus
Fine crepes with asparagus and smoked salmon, white wine sauce
Author:
Les Cultures de chez nous
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Preparation
35
Baking
24
Portions
12
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
Crepes batter
310 ml (1 1/4 cup) of milk
3 eggs
310 ml (1 143 cup) of flour
2 ml (1/2 teaspoon) of salt
37 ml (2 1/2 tablespoons) of melted butter
30 ml (2 tablespoons) of finely grated lemon zest
White wine sauce
60 ml (1/4 cup) of butter
60 ml (1/4 cup) of flour
80 ml (1/3 cup) of white wine
330 (1 1/3 cup) of milk
80 ml (1/3 cup) of cooking cream
80 ml (1/3 cup) of grated Gruyère cheese
10 ml (2 teaspoons) of lemon juice
1 pinch of finely grated nutmeg
36 fine asparagus
500 gr (1 pound) of sliced smoked salmon
Salt and pepper
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Fine crepes with asparagus and smoked salmon, white wine sauce
From
Sep 28
to
Jan 01
Preparation
Crepes batter preparation
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.
White wine sauce preparation :
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.
Cut the hard part of asparagus for about 5 cm (2 inches) from the base (curve lightly the stem and it will break right away where its harder), peel with a peeler starting from the top to the base. Wash asparagus and drain with a paper towel.
Set asparagus in a steamer set in a casserole with boiling salted water (asparagus shouldn't be in touch with ater). Cover and cook for 3 or 4 minutes or until asparagus tenders, but still crispy. Rince under cold water. Drain and set aside.
*You can prepare asparagus beforehand, let it cool down and set in a sealed container. Can be kept till the next day in the refrigerator.
Making of crepes
Lay half of the warm sauce set in an oven safe plate of 23 cm x 33 cm (9 inches x 13 inches), butter. On the paler side of the crepe, lay about 2 slices of smoked salmon by letting them slightly exceed from the crepe. Add three asparagus and roll tightly. Do the same with all remaining crepes, smoked slamon and asparagus. Lay side by side in a plate. Spread rest of sauce at the center of crepes. Set under the grill for 1 to 2 minutes, or until the sauce is lightly gratin. Serve right away.
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