Jehnee Rains of Suzette Creperie joined us to make Suzette’s Asparagus Crêpe with Gruyère, Sauce Gribiche, and Fried Egg
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Suzette’s Asparagus Crêpe with Gruyère, Sauce Gribiche, and Fried Egg
1 cup grated Gruyère
1/2 # blanched asparagus
1/2 cup sauce gribiche
1/2 c. crème fraîche
Mix the crêpe batter 8 hours prior, or the night before.
Prepare the asparagus:
Snap hard bottom of each spear of asparagus. Cut spears into 4” lengths. Blanch the asparagus in salted boiling water for 2 minutes, or until tender, remove from water, and chill.
Grate the cheese, chill.
Make the sauce gribiche, chill.
Spread gribiche on one side of a crêpe, and sprinkle Gruyère on the other side. Top Gruyère with asparagus, and fold the gribiche side over the asparagus. Repeat until all of the crêpes are filled.
Warm the crêpes in a frying pan on low heat, or in a covered dish in the oven, while you cook your eggs.
Fold the crêpes again, into triangles, place two crêpes on each plate, and top with fried eggs and a drizzle of crème fraîche.
Serve with roasted potatoes or garden salad.
Sweet Crêpe Batter
2 cups warm milk
1/4 cup melted butter
1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon sugar
3/4 tablespoon oil
1/2 cup beer (any light lager beer will work)
Melt the butter and separately heat the milk to warm, over the stove or in a microwave.
Meanwhile, measure flour, sugar, salt, eggs, and oil, into the bowl of an electric mixer. Add melted butter, and beat on low speed with whisk, slowly adding half the warm milk until batter becomes uniform in texture. Stop to scrape the sides of the bowl, and increase speed if necessary to break up any lumps. Add the rest of the milk, and continue to mix.
Pour batter through a fine-toothed sieve into another medium-sized bowl, pressing any lumps through. Cover and refrigerate the batter, for 8 hours or overnight.
Wipe crepe pan with a little butter or oil on a paper towel, and heat just until it starts to smoke, at medium high temperature. Meanwhile, stir the beer into the batter.
Pour about 1/4 to 1/3 cup batter in, swirling to create an even surface. Cook just 2 minutes on the first side (peek to see if golden brown color is there). Use a spatula to release the crêpe from the edges, then using fingers, flip it over and continue to cook about 30 seconds on other side.
Stack on plate lined with parchment until all the crêpes are fried.
1 lemon zested, chopped fine
2 Tablespoons preserved lemon, chopped fine
1 clove roasted garlic
1 teaspoon Dijon mustard
2 Tablespoons silken tofu or mayonnaise
2 cups parsley
1/2 cup olive oil
1 teaspoon red wine vinegar
1/2 cup capers
In a food processor, combine lemon zest, preserved lemon, and garlic. Grind until smooth.
Add mustard, tofu, parsley, olive oil, and vinegar, and mix again until smooth.
Finally, add capers and mix just to break them up.