Seasoned Egg And Potato Crepes With Bearnaise Sauce Recipes

SEASONED EGG AND POTATO CREPES WITH BEARNAISE SAUCE

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.

CHEF JOHN'S BEARNAISE SAUCE

Steps:

• Place 1 cup tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine mesh strainer, pressing vegetable/herb mixture to extract as much liquid as possible.
• Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle about 1 minute. Add 1 tablespoon cold butter. Mash and pound with pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill.
• Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.

POTATO CREPES

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.

BéARNAISE SAUCE

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.