|
Chef's Corner
Spring is definitely here. The woods are starting to thrive with some of the best and most exciting produce of the season. Morels, fiddleheads and ramps are all starting to make an appearance and will be finding their way onto our May menu.
As for our fields, strawberries are starting to flower. There are plenty of pea tendrils and micro greens. Other plants will be making their way into the gardens after Mother's day. Basket loads of asparagus are being pulled regularly and will become asparagus bisque. We also have had enough that we have started dehydrating them for "dust", quite possibly for an asparagus crusted sea scallop in the future.
This month"s recipe – crepes – very easy, quick and tasty for a summer time dessert. The variations are only as limited as your imagination. Top with a quick sauté of berries, whipped cream, mint, ice cream, honey, chocolate – whatever you like. This dessert can be done in minutes.
Happy Mother's Day to all the moms. I hope to see you at the restaurant soon.
Chef Christian
Crepes
(Makes 12-16)
Ingredients
1 Cup all purpose flour
Pinch of kosher salt
2 large eggs
½ tsp. vanilla extract
1 Tablespoon butter
1 ½ cups whole milk
Place all ingredients in blender and blend on low until smooth and creamy (do not over blend).
Let batter rest for 30 minutes.
To cook them, lightly spray a non-stick sauté pan with canola oil. Pour in just enough batter to very lightly coat the bottom of your pan. Cook over medium heat. Once the crepe batter starts to set, gently flip is over and cook for approximately 15 or 20 seconds. Slide it out of the pan and you are done. Repeat until batter is gone.
ENJOY!
|
