I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Saturday, August 21, 2010

Wild Mushroom Crepes with Saffron Hollandaise


3 tsp water
3 egg yolks
1/2 tsp lemon juice
3 ounces warm clarified butter
salt TT
pepper TT
cayenne pepper (minuscule amount) continuously
1/3 tsp saffron stamens


3 cups of wild mushrooms (I used oyster & chanterelles) chopped
1/2 cup gruyere cheese, grated
1 TBSP fresh sage, minced

Crepe Batter:

1 cup whole wheat pastry flour
1 TBSP unrefined sugar
2 eggs
1 cup milk
1 TBSP melted butter
dash of salt

Start the hollandaise by vigorously whisking the egg yolks and water together for two minutes.  Place over a double boiler and continuously whip until the mixture has thickened.  Be careful not to overcook the yolks.  Remove from the heat and whisk in the lemon juice.  Slowly add the clarified butter a tsp at a time while constantly whisking.   When the emulsion starts add the rest of the butter.  Toss in the spices, then cover and hold over warm water.

Prepare the filling by sautéing the mushrooms until almost tender, add the sage and continue cooking until the mushrooms are done.  Shred the gruyere and set aside.

For the batter, mix flour, sugar and eggs for one minute.  Whisk in the remaining ingredients.

Pour about 1-2 TBSP the batter into a crepiere or pan over high heat.  Roll the batter quickly around the pan to make an even, thin layer of batter.  Once the edges start to curl and turn brown, flip.  Add the filling and fold the crepe over twice.  Spoon hollandaise over the crepe and voila!  The best savory crepes that have EVER graced your lips.

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