![]() ![]() ![]() Heat the Crêpes: Preheat the oven to 350 degrees. On the day of service, it comes together quickly: Here we go~ (May be made 1 day ahead.)Īll of the steps above are done a day or two before you plan to serve the dish. Lay a slice of ham on top of the spinach.įold each crêpe in thirds and place, seam side down, as shown above, on the prepared baking sheet. The center bottom crêpe above is showing the pretty side.)Įvenly divide the spinach between the crêpes, creating a stripe down the center of each. (This is generally the side that was cooked first in the pan, in the case of these herb crêpes, it is the side with the herbs showing best. Lay out all the crêpes on a work surface, pretty side down. ![]() (May be made 1 day ahead.)Īssemble the Crêpes: Line a baking sheet with a Silpat mat or parchment paper. Then cover and place into the refrigerator to hold until you are ready to serve. Gently lift the eggs out of the simmering water with a slotted spoon and place them directly into an ice bath to stop the cooking. Then, first cracking each egg into a cup, gently drop 4 eggs at a time into the simmering water and cook until just nearly set, 2 ½ to 3 minutes. Reduce the water to a simmer, add the vinegar and swirl a couple of times with a kitchen spoon. Poached Eggs: Bring a medium pot of water to a boil, salt the water. Stir in the cream and simmer for a minute to reduce. Add the spinach and use a spatula to break it up and spread it around the pan cook until warmed through, 3 to 4 minutes. Add the onion and cook until softened, 3 to 5 minutes. Spinach Florentine: Press the spinach against the sides of the colander to extract as much water as possible, then place on triple-layer paper towels and squeeze out as much of the remaining water as possible. Let cool to room temperature, then wrap and chill.) Repeat, making about 16 crêpes and stacking them on the plate. Cook until the bottom is brown in spots, about 30 seconds. Loosen edges gently with a spatula and turn the crêpe over. Cook until the bottom of the crêpe is golden, about 30 seconds. Pour 1/4 cup batter into skillet swirl skillet to coat bottom evenly. Heat a 10-inch nonstick skillet over medium-high heat brush with melted butter. Let batter rest for 1 hour at room temperature. Add flour, 1/2 cup at a time, blending batter until smooth after each addition. Tyler Florence’s Foolproof Hollandaise SauceĬrêpes: Blend milk, eggs, 2 tablespoons melted butter, and salt in blender for 5 seconds. Above you can see the two pans I’m talking about, and below the difference in the crêpe sizes.Ģ tablespoons unsalted butter, melted, cooledĢ tablespoons mixed fresh herbs: tarragon, thyme, dill, and/or chivesġ package chopped frozen spinach, thawed and drained in a colanderġ2 slices Black Forest ham or Canadian bacon This was a personal choice, if you don’t have a medium-size skillet (about 10-inches across the top) a smaller regular crêpe pan is fine. ![]() It works perfectly and is easy as can be, I may never make traditional Hollandaise sauce again!Īs I was beginning to make the crêpes in my usual crêpe pan, I decided that they were too small, so I switched to a larger skillet. You’re still skeptical? This sauce comes from Chef Tyler Florence. I know, you may be ready to quit reading right now… Hollandaise Sauce – Absolutely Not!īut really it is foolproof! No stove is involved! All you need is a blender. So in reality, it comes together quickly and seamlessly at the end.Įven the final, last-minute component, the Hollandaise sauce, is foolproof. It is because none of the components are difficult and all but one can be done 1 or 2 days in advance. In fact, it is a wonderful special occasion entertaining dish. I admit it, this recipe looks VERY intimidating. ![]()
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