DIRECTIONS:
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CRÊPES
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To make the batter in a blender, combine flour, eggs, milk, water, salt
and 3 tablespoons melted butter in the blender jar and blend them at high
speed for a few seconds.
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Turn the machine off, scrape down the sides of the jar and blend again
for 40 seconds.
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To make the batter by hand, stir the flour and eggs together in a mixing
bowl and gradually stir in the milk, water and salt.
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Beat with a whisk or rotary or electric beater until the flour lumps disappear,
then force through a fine sieve into another bowl and stir in 3 tablespoons
of milted butter.
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The butter should be the consistency of heavy cream/ dilute it if necessary
by beating in cold water a teaspoons at a time.
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In either case, refrigerate the batter in the blender jar or bowl for an
hour or two before using it.
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Now heat a 6 inch crepe pan or skillet over high heat until a drop of water
flicked into it evaporates instantly.
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With a pastry brush, lightly grease the bottom and sides of the pan with
a little of the melted butter and oil combination.
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With a small ladles pour about 2 tablespoons of batter into the pan and
tip the pan so that the batter quickly covers the bottom; the batter should
cling to the pan and begin to firm up almost immediately.
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At once tilt the pan over the bowl and pour off any excess batter; the
finished crepe should be paper thin.
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Cook the crepe for a minute or so until a rim of brown shows around the
edge.
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Turn it over with a spatula and cook the other side for a minute longer.
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Slide the crepe onto a plate.
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Brush butter and oil on the skillet again and proceed with the rest of
the crepes.
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The crepes should be no more than 1/16 inch thick.
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Dilute the batter by beating in drops of water if necessary.
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Crepes may be made hours or even days ahead of time and kept, thighly covered
in the refrigerator or freezer.
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If you do this, let them return to room temperature before attempting to
separate them.
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DUXELLES
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A handful at a time, place the chopped mushrooms in the corner of a towel
and squeeze to extract as much juice as possible.
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In a heavy 8 to 10 inch skillet, melt 4 tablespoons of butter over moderate
heat.
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Before the foam subsides, stir in the shallots and cook them, stirring
constantly, for 1 to 2 minutes or until they are soft but not brown.
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Stir in the squeezed, chopped mushrooms and cook, stirring frequently,
for 10 to 15 minutes or until the moisture they give off has evaporated
and they are on the point of browning.
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Transfer them to a bowl and stir in the parsley and chives.
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Season with salt and pepper.
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This makes about 1 cup.
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VELOUTÉ SAUCE
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In a heavy 2 to 3 quart saucepan, melt the 6 tablespoons of butter, then
stir in 1/2 cup of flour and cook, stirring constantly, over low heat for
about a minute.
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Remove from heat, let cool a moment, and vigorously heat in the hot chicken
stock.
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When the roux and liquid are blended, return to moderately high heat, stirring
thoroughly until the sauce comes to a boil.
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Boil, stirring for 1 minute then remove from heat.
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With a clean whisk, blend the egg yolks and 3/4 cup of cream together in
a bowl.
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Whisk in the hot sauce, 2 tablespoons at a time, until 1/2 cup has been
added.
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Still off the heat, reverse the process and slowly pour the egg yolk cream
mixture back into the remaining hot sauce, whisking until it is smooth
and creamy.
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Bring to a boil over moderate heat, still stirring and boil slowly for
10 seconds.
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Remove from the heat at once and season with salt, pepper and lemon juice.
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This makes about 3 1/2 cups of very thick sauce.
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THE FILLING AND TOPPING
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Preheat the oven to 375F.
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In a large mixing bowl, combine the chicken livers, shrimp or sautéed
ham and artichoke hearts with 1 teaspoon parsley.
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Sauté the artichoke hearts in 2 tablespoons of butter for 1 to 2
minutes then add the ham and cook them for another minute or so.)
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Stir in the duxelles and 1/2 cup of veloute sauce.
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The mixture should be just thick enough to hold its shape in a spoon; add
up to 1/2 cup more of veloute sauce if necessary.
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Taste and season with lemon juice, salt and pepper.
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Spoon a scant 2 tablespoons of filling on the lower third of each crepe
and roll it up; do not tuck in the ends.
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This the remaining veloute sauce with cream until it flows heavily off
a spoon.
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Butter a baking serving dish large enough to hold all the rolled crepe
and spread a film of veloute sauce on the bottom. (you might want to use
to dishes if you do not have one large enough)
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Arrange the crepes side by side in the dish.
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Mask them with the rest of the sauce and sprinkle the cheese on top.
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Dot with bits of butter.
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Bake in the upper third of the oven for 15 to 20 minutes or until the sauce
bubbles.
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The top should be lightly browned, if it isn't slide the dish under a hot
broiler for a few seconds.
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Serve at once.
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