APPLE & BRIE CRÊPES WITH BABY GREENS

By: Bar Suzette

At Bar Suzette, they make authentically large French- style crepes on a griddle, but the instructions below use an average nonstick skillet. It really doesn't matter which kind of apple you use, as long as it is very thinly sliced to allow the crepe to be folded without tearing.

Roasted Cauliflower with olive oil

Ingredients: Serves 6; Makes 6 Large or 12 Small Crêpes

FOR THE CRÊPE BATTER: 

1 ⅔ cups (210 g) unbleached all-purpose flour  

1 ½ cups (360 ml) whole milk 

3 large eggs 

1 teaspoon extra virgin olive oil 

1 (2-inch/5-cm) sprig fresh rosemary, leaves only 

½ small garlic clove, peeled 

Pinch fine sea salt 

Vegetable oil, for the skillet 

FOR THE FILLING:

3 tablespoons unsalted butter, melted 

1 large apple, any variety, cored and very thinly sliced into 12 equal wedges 

12 ounces (340 g) French double-creme Brie, with the rind, cut into 12 equal pieces 

About 3 tablespoons of honey, as needed, for drizzling 

3 ounces (85 g) mixed baby greens 

Balsamic vinegar (preferable aged 10-year balsamico), for serving 

Flakey sea salt and freshly ground pepper 


Directions:

  1. Make the crêpe batter: Blend the flour, milk, eggs, oil, rosemary leaves, garlic, and salt together in a blender, stopping the blender to scrape down the batter as needed, until it is smooth.  Transfer it to a bowl, cover, and refrigerate it for at least 2 hours.  

  2. Lightly oil a 7- inch (17-cm) nonstick skillet (measured across the skillet bottom) with a folded paper towel dipped in the oil.  (Never spray a nonstick skillet with aerosol cooking spray, as the propellant ingredients in the spray will stick to the surface and will break the pan’s warranty.)  Heat the skillet over medium heat until it is hot.  

  3. Pour ¼ cup (60 ml) of the batter into the skillet.  Immediately and quickly tilt the pan so the batter swirls into a thin layer that coats the bottom.  Fill any empty spots in the crêpe with drips of the batter.  Cook until the crêpe looks set and the edges are dry, about 1 minute.  Using a heatproof silicone spatula, life up an edge of the crêpe and flip it over.  Cook until the other side is set and lightly browned, about 45 seconds.  Transfer it to a plate.  Repeat with the remaining batter, separating the crepes with sheets of parchment or waxed paper.  You should have 12 to o14 crepes.  The crêpe can be stored at room temperature for up to 2 hours.  (For longer storage, let the crêpe cool completely, wrap the stack in plastic wrap, and refrigerate it for up to 2 days or freeze for up to 1 month.  Thaw the frozen crepes before using.) 

  4. Make the filling: Preheat the oven to 350 F (170 C).  Lightly butter a large baking sheet with some of the melted butter.  

  5. For each crêpe, place a crepe in front of you, spotted side up.  ON the bottom right quadrant of the crêpe, place 2 apple wedges and 1 piece of Brie.  Drizzle them with about ¾ teaspoon honey.  Fold the crêpe in quarters to enclose the ingredients.  Place it on the baking sheet.  Repeat with the remaining crepes and filling.  Brush all of the folded crêpe with the remaining butter.  

  6. Bake until the crêpe are heated and the cheese is barely beginning to melt, about 10 minutes.  To serve, transfer 2 filled crêpe to a dinner plate.  Top each with an equal amount of greens, drizzle with the vinegar to taste, and season with salt and pepper.  Serve at once. 

courtesy of Abrams books

Jamestown Creative