Recipe by mollypaul
An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Christiane Fisher of Chez Daniel, featured in The Louisiana New Garde television series. The nutritional information is skewed because the crepes batter yields much more than two servings.
- 2 cups flour
- 1 tablespoon salt
- 2 eggs, beaten
- 1 3⁄4 ounces dark beer (Abita beer preferred, but any dark beer will do)
- 4 saffron strands
- 1⁄2 orange, zest of
- 4 1⁄2 tablespoons butter, melted
- 2 tablespoons olive oil
- 2 shallots, peeled and thinly sliced
- 2 garlic cloves, peeled and minced
- 1 roma tomato, julienned
- 1⁄4 cup mushroom, julienned (Cepes mushrooms preferred)
- 1⁄4 cup shiitake mushroom, julienned
- 1⁄4 cup button mushroom, julienned
- 2 tablespoons brandy (Armagnac preferred)
- 3 -4 sprigs thyme, chopped
- 4 basil leaves, chiffonaded
- 1⁄4 cup chicken stock or 1⁄4 cup mushroom stock
- 1⁄2 cup crabmeat (fresh is best)
- 1 tablespoon green peppercorn, ground
- 1 tablespoon pink peppercorn, ground
- 1 pinch salt
- 1 pinch black pepper, freshly ground
- 2 ounces brie cheese
- 1 tablespoon butter
- 1 shallot, peeled and minced
- 1⁄4 cup brandy (Armagnac preferred)
- 1⁄2 cup clam juice or 1⁄2 cup shrimp stock
- 1⁄2 cup creme fraiche (use Creme Fraiche if you cannot find store bought)
- 1⁄2 teaspoon red caviar (Romanoff preferred)
- 1⁄4 teaspoon black caviar (Romanoff preferred)
- 1 bunch baby leeks (leaves only) or 1 bunch green onion (leaves only)
- caviar, for garnish
Directions See How It's Made
- To make the crepes: Sift the flour and salt into bowl.
- Add eggs and beer, mixing until fully incorporated; strain the mixture into another bowl.
- Stir in remaining ingredients and let stand for an hour.
- Heat a small skillet or crepe pan to medium high; do not grease (the melted butter in the batter provides enough).
- Tilt the skillet and pour about 3 tablespoons on the high side; rotate the pan to distribute batter evenly.
- Cook for about a minute; bang the skillet on counter protected by pot holders or a folded tea towel to release the cooked crepe.
- Flip over and cook other side about 30 seconds.
- Stack the crepes with the pretty side to the bottom.
- To make the filling: Heat olive oil in a skillet; add next three ingredients and cook about five minutes or until the onions begin to turn golden.
- Add tomato and mushrooms; cook for about five more minutes.
- Pour in brandy and ignite; shake the pan until flames subside.
- Remove from heat, add thyme and basil.
- Add the stock and crab meat; cook until heated through, about 3 minutes.
- Add the peppercorns, salt and pepper.
- Finish by topping with brie.
- For the Caviar Sauce: Melt the butter in a small skillet and cook the shallots,until tender.
- Add the brandy and ignite. shaking until flames subside.
- Cook to reduce slightly; add the stock or clam juice and cook to reduce by half.
- Stir in the creme fraiche and strain into bowl.
- Gently stir in the caviar, first the red, then the black (the sauce color will darken slightly).
- Keep warm until ready to serve.
- To assemble the crepes: Blanch the leaves in boiling water about three minutes; drain and pat dry.
- On work surface, place two pieces of leaf about 1 1/2" apart.
- Place a crepe over the leaf pieces and fill with about one cup of filling.
- Fold crepe gently and tie both leaves to make a package; gently lift onto a warmed plate.
- Pool the caviar sauce around the crepe and pour a little bit on top.
- Garnish with caviar.
- Repeat for each serving.