Fine crepes with asparagus and smoked salmon, white wine sauce
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Ingredients
For the pancake dough:
- 310 ml (1 1/4 cup) of milk
- 3 eggs
- 310 ml (1 143 cup) of flour
- 2 ml (1/2 teaspoon) of salt
- 37 ml (2 1/2 tablespoons) of melted butter
- 30 ml (2 tablespoons) of finely grated lemon zest
For the white wine sauce:
- 60 ml (1/4 cup) of butter
- 60 ml (1/4 cup) of flour
- 80 ml (1/3 cup) of white wine
- 325 ml (1 1/3 cup) of milk
- 80 ml (1/3 cup) of cooking cream
- 80 ml (1/3 cup) of grated Gruyère cheese
- 10 ml (2 teaspoons) of lemon juice
- 1 pinch of finely grated nutmeg
For the garnishing:
- 36 fine asparagus
- 454 g (1 pound) of sliced smoked salmon
- Salt and pepper
Preparation
Side-by-side mode
For the pancake dough:
- In the mixer, add milk, eggs, flour, salt and butter until the mixture is homogenized and smooth. Pour the batter into a large bowl. Add lemon zest and then mix. Cover with a plastic wrap. Refrigerate for about an hour.
- You can prepare crepes batter beforehand and cover. It can be kept till the next day in the refrigerator.
- Heat a pan of 15 cm (6 inches) in diameter at medium-high heat, then brush lightly with oil. With a ladle, pour about 30 ml (2 tablespoons) of batter in a pan. Cook for about 30 seconds until bubbles take form on top of the crepe surface. With a spatula, turn the crepe over and cook for 30 seconds or until the crepe is well cooked. Remove the crepe from the pan and set aside at warm. Cook the remaining crepes batter the same way.
- You can prepare crepes beforehand and stack it in a plate and separate each crepes with a parchment paper. Can be kept at least 2 days in the refrigerator.
For the white wine sauce:
- In a medium casserole, melt butter at medium heat. Add flour and mix. Cook, while stirring, for 1 minute. Add white wine and mix well with a whisk. Add milk and cream. Whisk non-stop and continue cooking for about 5 minutes or until the sauce is thicker.
- Remove the casserole from heat. Add Gruyere cheese, lemon juice and nutmeg. Salt and pepper (do not salt too much since salmon already contains lots of salt). Stir with a wooden spoon until the cheese melts and the sauce homogenizes. Set aside at warm.
- You can prepare the sauce beforehand, cool down and cover. It can be kept till the next day in the refrigerator. Warm up carefully with a bain-maire before making the crepes.
For the garnishing:
- Cut the hard part of the asparagus about 5 cm (2 inches) from the base (curve lightly the stem and it will break right away where it's harder), peel with a peeler starting from the top to the base. Wash the asparagus and drain with a paper towel.
- Set asparagus in a steamer in a casserole with boiling salted water (asparagus shouldn't be in touch with water). Cover and cook for 3 or 4 minutes or until asparagus tenders, but still crispy. Rinse under cold water. Drain and set aside.
- You can prepare asparagus beforehand, let it cool down and set in a sealed container. It can be kept till the next day in the refrigerator.
For serving:
- Lay half of the warm sauce set on an oven-safe plate of 23 cm x 33 cm (9 inches x 13 inches), butter. On the paler side of the crepe, lay about 2 slices of smoked salmon by letting them slightly exceed the crepe. Add three asparagus and roll tightly. Do the same with all remaining crepes, smoked salmon and asparagus. Lay side by side on a plate. Spread the rest of the sauce at the center of the crepes. Set under the grill for 1 to 2 minutes or until the sauce is lightly gratin. Serve right away.
Our asparagus are on special!
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