serves
4
prep
20 minutes
cook
45 minutes
difficulty
Ace
serves
4
people
preparation
20
minutes
cooking
45
minutes
difficulty
Ace
level
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Crepes, Pancakes & Blinis
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 40 g bottarga, skin removed, finely grated
- 1 lemon, finely zested
- ¼ cup chervil sprigs, to serve
For the crêpes
Makes about eight 10 x 16 cm crêpes
- Salt
- 2 eggs
- 160 ml milk
- 60 g plain flour, sifted
- 1 tbsp finely chopped chives
- Canola spray, for frying
For the filling
- 200 g picked spanner crab meat
- 10 blanched asparagus spears, cut into 1 cm lengths
- 1 tbsp snipped French tarragon leaves
- 1 tbsp finely chopped flat-leaf parsley leaves
- Salt and black pepper
For the tomato infusion
- 1 garlic clove, crushed
- 1 ox heart or heritage tomato, cut into 1 cm dice
- ½ tsp tomato paste
- 200 g butter, diced
- ½ tsp salt
- A pinch black pepper
- 1 tbsp snipped French tarragon leaves
- 1 tbsp finely chopped parsley stalks
Serves 4 as an entrée
Resting time: 30 minutes
Instructions
- Begin with the crepe batter. In a large mixing bowl, combine a generous pinch of salt, the eggs and milk. Whisk well to combine, then fold in the flour and chives with a spatula or wooden spoon until smooth. Cover and allow to rest for at least 30 minutes before using.
- While the batter is resting, begin the tomato infusion. Prepare a double boiler with a medium saucepan and a medium heatproof bowl that sits on top of the saucepan. Rub the interior of the bowl with the crushed garlic, then discard the garlic. Add ½ cup water to the saucepan and bring to a boil over high heat, then reduce the heat to low. Combine the remaining ingredients for the tomato infusion in the bowl set over the saucepan and cook for 45 minutes. Season to taste with salt. Strain through a sieve lined with a cheesecloth that has been lightly moistened and squeezed dry. Press the tomato infusion through the cheesecloth to extract the maximum amount of butter. Transfer the sieved mixture to a clean, small saucepan and use a stick blender to emulsify the mixture. When ready to serve, gently reheat.
- When ready to cook the crêpes, spray a crêpe pan or frying pan with oil, then place on medium heat. Pour in a little crêpe batter, rotating the pan to coat until bubbles appear on the surface. Flip and then cook until cooked through. Transfer the crêpe to a plate and then repeat until you have 8 crêpes. If you have any additional crêpes, leftovers freeze well for future use.
- To make the filling for the crêpes, combine the ingredients in a medium bowl with 2 tbsp of the tomato infusion.
- To serve, gently warm the tomato infusion. Top four plates with 1 crêpe, then spoon over the crab filling. Top with the second crêpe. Drizzle with the warmed tomato infusion and sprinkle with a little bottarga, lemon zest and chervil sprigs. Serve immediately.
Note
- The crepes can be made well in advance, covered and refrigerated.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Crepes, Pancakes & Blinis
