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Savory Crepes
Serves: 4-6
INGREDIENTS
3/4 cup all purpose flour
1/4 teaspoon salt
1 teaspoon sugar
3 large eggs
3 tablespoons unsalted butter, melted
1 1/2 cups milk
METHOD
1 Put the flour, salt, and sugar in the bowl of a food processor fitted
with the S-Blade and turn the processor on. With the machine
running, add the eggs, 2 tablespoons of the melted butter, and the
milk through the feed tube. Process for 1 minute. Transfer to a bowl,
cover with plastic, and allow to sit at room temperature for 1 hour, or
refrigerate overnight.
2 Heat an 8-inch crêpe pan or omelet pan over medium-high heat until
it feels hot when you hold your hand above it. Brush lightly with
some of the remaining melted butter. Ladle in about 3 tablespoons
of batter and tilt or swirl the pan to spread the batter evenly. Cook
until the crêpe's surface is covered with bubbles and the edges can
be easily lifted away from the pan so that you can see if the
underside is golden. When the underside is golden, after about 2
minutes, flip the crepe, using a thin spatula or, very carefully, your
fingertips. Cook the other side for 30 seconds and transfer to a
plate. Repeat with the remaining batter, stacking the crêpes as you
go along. The recipe yields about fifteen 6-inch crêpes or ten to
twelve 8-inch crêpes.
3 If you aren't using the crêpes right away, stack them between
pieces of parchment or wax paper, wrap them in foil, and refrigerate
or freeze.
32
Panko-Crusted Scallops with
Cilantro-Mint Vinaigrette
Makes 4 servings
For the Cilantro-Mint Vinaigrette see recipe in Sauces & Dressings
INGREDIENTS
For the scallops
1 pound fresh sea scallops, cut in half lengthwise if very large
Kosher salt and freshly ground white pepper
2 large eggs, beaten
1/4 cup milk
1/2 cup all-purpose flour
1 cup panko
Peanut oil or vegetable oil for deep-frying
Bottled hoisin sauce for serving
METHOD
1 In an automatic deep fryer or a deep, heavy frying pan, preheat
several inches of oil to a temperature of 350°F. (If you don't have an
automatic deep fryer, check the temperature by clipping a deep-
frying thermometer to the side of the pan.) Meanwhile, pat the
scallops dry with paper towels and season them with a little salt
and pepper. In a bowl beat together the eggs and milk. Place the
scallops on one plate, the flour on another plate, and the panko
on a third plate.
2 Dredge a scallop in the flour, turning it to coat all sides and then
flaking off excess flour. Dip it in the beaten egg, letting the excess
egg drip back into the bowl. Dip the scallop into the panko,
pressing lightly to help the crumbs adhere on all sides. Gently shake
off any excess crumbs. Place the scallop back on its plate and
repeat with the remaining scallops.
3 When all the scallops are coated and the oil has reached 350°F,
place about 6 scallops in the oil and fry until golden brown, about 2
minutes; flip them over if necessary. Lift them out with the fryer's
strainer basket, or remove with a wire skimmer if using a frying pan,
and let the excess oil drain off; then transfer to paper towels and
immediately sprinkle lightly with salt. Repeat with the remaining
scallops. Serve hot, with the vinaigrette or hoisin sauce.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
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