Beggars
Purses Crepes
By Chef Wayne Nish, March
Restaurant, New York City
Makes
about 80 Purses:
Crepes
Ingredients:
8 Extra-Large Eggs
2 cups plus 2 tbls. All Purpose Flour
3 cups Whole Milk
Pinch of Salt
8 oz. Clarified Butter
Procedure:
In a large mixing bowl whisk together the eggs, flour,
milk and a pinch of salt until ingredients are well blended.
Pass through a fine chinois. Cover and let rest for half
an hour. Stir two ounces of the clarified butter into
the batter. Using a clean cloth dipped in the remaining
clarified butter, swab a small, preheated eight inch non-stick
pan. Pour in one ounce or two tablespoons of the batter
into the pan and swirl immediately to cover the full bottom
of the pan. The crepes should be almost transparent. Cook
on one side only for about thirty seconds.
Remove
to a clean plate and repeat the process for all the crepes,
stacking them together on the plate. Cover with a piece
of plastic film if they are to be used later. They can
be refrigerated for up to two days if tightly wrapped.
Assembly
Ingredients:
Crepes
Foie Gras and Smoked Salmon Mixture (recipe)
80 to 100 Long Chives
Procedure:
Wrap the chives in a wet paper towel and place in a microwave
oven for ten seconds on high power. Cut the crepes into
circles 4 inches in diameter. Place a small one ounce
sized ice cream scoop of the mix on each crepe and gather
the top into pleats. Tie with a blanched chive string. |
