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Crepe omelette with hollandaise sauce

Was craving this when I woke up today at 2 (talk about sleeping in) so I dragged myself out of bed and headed straight for the kitchen.

Crepe batter:
Milk - 150 ml
Eggs - 2
Flour - 65 g (1/2 cups)
Butter - 1.5 tbsp

Combine milk, eggs, and a pinch of salt in a bowl. Carefully blend in the flour with a whisk and let sit for 15 minutes before making the crepes.

Hollandaise sauce
White wine vinegar - 25 ml
Water - 25 ml
Peppercorns - 5 crushed
Shallots - 15 g
Parsley stems - 2 stalks
Bay leaf - 1 each
Egg yolks - 3 each
Clarified butter - 250 g
Lemon juice - to taste

Combine the vinegar, water, peppercorns, shallots, parsley stems, and bay leaf in a small sauce pan and bring it to a simmer. Once reduced by half strain into a stainless steel bowl and let cool. Place the bowl over a pan of simmering water (water should not touch the bottom of the bowl) and add the eggs. Whisk until the eggs reach the ribbon stage. You should be able to briefly see the bottom of the pan between strokes. Using a steady stream, slowly incorporate the clarified butter until throughly emulsified. Add lemon juice and salt to taste.

For the omelette you can use whatever you like. Today I used the left over egg whites from the hollandaise sauce, added an extra egg and used whatever I could find in the fridge (red pepper, onion, tomatoes, and cheese.)

To assemble place a crepe on a cutting board, sprinkle with some cheese, and top it off with a hot omelette fresh off the pan. Roll it up, slice, and pour on some of that awesome hollandaise sauce.

Reposted fromrazorblade razorblade
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