| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Essnce10 |
6 |
servings |
INGREDIENTS
|
|
=== CREPES === |
| 3 |
|
Eggs |
| 1 1/4 |
c |
Milk |
| 2 |
tb |
Melted unsalted butter |
| 1 |
c |
Sifted flour |
| 1 |
tb |
Snipped chives |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
|
|
=== FILLING === |
| 1 |
lb |
Cured salmon |
| 1/2 |
c |
Julienned red onion |
| 1/2 |
c |
Capers |
| 1/4 |
c |
Chopped egg whites |
| 1/4 |
c |
Chopped egg yolks |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
|
|
Blanched long chives; for tying purses |
|
|
=== SAUCE === |
| 1/2 |
c |
Vodka |
| 1 1/2 |
c |
Sour cream |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
For crepes, combine the whole eggs, milk, butter, flour and chives until
smooth. Add salt and pepper to taste. Heat a 7 1/2-inch crepe pan. Lightly
oil the pan. Pour 2 tablespoons of the batter in the center of the pan.
Tilt pan from left to right to cover entire surface. Cook the crepe until
the edges begin to brown, flip and cook until done. Remove from the pan. To
assemble, lay one crepe down flat, place 2 pieces of the salmon on the
crepe to cover completely leaving a 1-inch border. Sprinkle with the red
onion, capers and eggs. Season with salt and pepper. Gather the crepe at
the top and tie with a long chive, it should resemble a purse. For sauce,
combine the vodka, sour cream and seasonings together. Spoon a small amount
on the bottom of each plate and place the beggars purse right on top. This
recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2258 broadcast 12-20-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-10-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“No one can ignore Jesus forever”