SEASONED EGG AND POTATO CREPES WITH BEARNAISE SAUCE
Make and share this Seasoned Egg and Potato Crepes With Bearnaise Sauce recipe from Food.com.
Provided by lazyme
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For Crepes:.
- In bowl, combine all ingredients and 1/4 teaspoon salt; beat till smooth.
- Lightly grease a 6-inch skillet or crepe pan; heat.
- Remove from heat; spoon in about 2 tablespoons batter.
- Spread batter evenly.
- Return to heat; brown on one side for one minute then turn over and cook the other side till lightly browned.
- Grease pan lightly for each crepe. Makes about 12 crepes.
- **Shortcut: These crepes can be frozen for later use. Make the crepes the day before and layer parchment paper or waxed paper between the cooled crepes, wrap in plastic and refrigerate. You can warm them in the microwave until slightly warm then fill.
- For Filling:.
- Beat all ingredients together except potatoes with wire whisk until well blended.
- Add diced cooked potatoes.
- Cook over medium heat in skillet until desired doneness.
- Spoon mixture onto crepes then fold sides of crepes to make a roll, seam-side down. Makes 4 servings of 2 crepes each.
- For Bernaise Sauce:.
- Place shallots, tarragon, vinegar and parsley in stainless steel bowl.
- Place bowl on stove top over low heat.
- Cook until vinegar evaporates.
- Remove from heat and let cool.
- Add egg yolks and mix well with whisk.
- Place bowl over saucepan containing hot water.
- Add clarified butter, drop by drop, mixing constantly with whisk.
- When sauce begins to thicken, continue to add butter but in a thin stream.
- Mix constantly with whisk.
- Season sauce well and serve.
- **Shortcut: For a short cut, use a package of Bearnaise Sauce which works just as well. This also can be made the day before and refrigerated. If it is too thick the next day, you can add a little bit of water to thin as you warm it.
Nutrition Facts : Calories 1091.1, Fat 91.8, SaturatedFat 51.5, Cholesterol 787.5, Sodium 250.4, Carbohydrate 41.9, Fiber 2.1, Sugar 1.1, Protein 26.5
POTATO CREPES
Make and share this Potato Crepes recipe from Food.com.
Provided by drhousespcatcher
Categories Breads
Time 1m
Yield 16 crepes, 8 serving(s)
Number Of Ingredients 10
Steps:
- In blender combine first 7 ingredients. Blend until well combined.
- Gradually add the flour beating after each addition until smooth. Add butter and mix thoroughly. Let stand in refrigerator at least 1 hour. Stir thoroughly before making crepes.
- Heat pan over med heat. Spray with the vegetable oil and add about 3 tbsp batter. Tip the pan to coat bottom evenly with batter.
- Cook the crepe for 1 minute or until the top is no longer wet and the bottom is lightly browned. USE A WIDE SPATULA carefully flip the crepe over. Brown other side. Turn out onto a clean kitchen towel. DO NOT USE TERRY.
- Repeat until batter is finished. If you are making ahead let them cool on towel. Then stack with a sheet of wax paper between each and refrigerate or freeze them.
- DO NOT FILL THEM BEFORE REFRIGERATING OR FREEZING.
- The time is the sitting time in refrigerator.
Nutrition Facts : Calories 108, Fat 4.4, SaturatedFat 2.3, Cholesterol 61.5, Sodium 136.2, Carbohydrate 11.4, Fiber 0.5, Sugar 0.5, Protein 5.4
BéARNAISE SAUCE
A classic sauce for steaks and fish, a good béarnaise should have a pronounced piquancy from the tarragon, vinegar and shallots, along with plenty of creamy richness from butter and egg yolks. The key here to forming a stable emulsion is temperature. Make sure to follow the directions for when to add the cold butter versus the melted butter. You want the mixture to stay warm without overheating, which could make it curdle. It's not difficult, but it does require your undivided attention. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories sauces and gravies
Time 20m
Yield 1 1/2 cups (4 to 6 servings)
Number Of Ingredients 10
Steps:
- In a heavy-bottomed, nonreactive 9- or 10-inch skillet over medium heat, bring the vinegar, wine, shallots, tarragon, pepper and salt to a simmer, and cook until the liquid has reduced to 2 tablespoons, about 5 minutes. Let cool.
- In a small bowl, beat egg yolks until they become thick and sticky, about 1 minute. Strain the vinegar mixture into the egg yolks and beat until combined. Add 1 tablespoon of cold butter, but do not beat it in.
- Scrape egg mixture back into skillet, and place it over very low heat. Stir egg yolks with a wire whisk until they slowly thicken, about 1 to 2 minutes. Beat in remaining tablespoon of cold butter, then beat in melted butter in a slow, steady stream until sauce thickens; consistency should be like mayonnaise. Taste and correct seasoning, and beat in parsley. Serve the sauce warm, not hot. It will keep for up to 5 days in the fridge.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 24 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 56 milligrams, Sugar 0 grams, TransFat 1 gram
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