Scrumptious crêpes with a hollandaise sauce, with tomatoes, ham, and two types of rich, delicious cheese to maximize the umami. Partly inspired by http://www.beyondumami.com/2012/07/amazing-crepe-recipe.html?m=1
http://www.oliviascuisine.com/ham-cheese-savory-crepes/ . —Philip Robinson
peanut oil or vegetable oil
1 1/2 tablespoons
melted unsalted butter
sliced Gruyère cheese
ripe tomato, sliced into small pieces
soft unsalted butter
Parmigiano Reggiano, grated
In This Recipe
In a medium bowl, whisk together the eggs, flour, milk, and 1/8 t salt until smooth.
Whisk in the 1/3 c water, oil and 1 T melted butter.
Heat a pan or a nonstick skillet and rub with a little butter. Tilt the skillet to distribute the butter evenly.
Add about 2 tbsp of batter (roughly a ladleful, enough to thinly covers the entire pan). Tilt the skillet to distribute the batter evenly.
Cook over medium heat until the edges of the crêpe curl up and start to brown, around 45 seconds.
Flip the crêpe (using either a spatula or your fingers, or just a quick upward flick in the pan) and cook for another 10 seconds, until a few brown spots appear on the bottom.
Place the crêpe on a baking sheet or plate.
Repeat with remaining batter to make 6-10 crêpes. You may need to butter the skillet a few times as time progresses. As the pan heats over time, remove it from burner and add/swirl the new batter while the pan is off the heat. Then return it to the burner.
Whisk together egg yolks, lemon juice, and 1 t cold water, in a saucepan over low heat.
Soften 1/2 c butter in another saucepan over low heat, or microwave it.
By spoonfuls, add the soft butter to the egg mixture, whisking constantly to incorporate each addition. As the emulsion forms, add the butter in slightly larger amounts, always whisking until fully absorbed. Continue adding butter until the sauce has thickened to the desired consistency.
To keep the eggs from overcooking and separating from the butter, reduce the heat along the way, frequently move the pan off the burner for a few seconds, and then back on. If the butter and egg begin to separate, remove from heat, add a splash of cold water, and whisk briskly.
Whisk in the salt, cayenne pepper and white pepper. Taste the sauce and adjust the seasoning with lemon juice, salt and pepper. Use immediately or keep warm, to be used within an hour or so.
Assembling the savory crêpes:
Preheat oven to 350F degrees.
Fold each crêpe in half. Place about 1 ounce each of ham and Gruyere cheese, several spinach leaves, and a few tomato slices onto the bottom half of each folded crêpe. Cover the mixture with the top half of the crêpe.
Sprinkle grated Parmigiano Reggiano on top.
Place the crepes on a baking sheet and warm in the preheated oven for 5 to 10 minutes or until the cheese is melted.
Serve immediately with a drizzle of Hollandaise sauce, garnished with chopped herbs (chives are great!).