Tattari Crepes kanssa munat, kinkku ja Gruyere
Tämä herkullinen resepti löytyy Keith McNallyn, Riad Nasrin ja Lee Hansonin “The Balthazar Cookbook”.
Lähde: Martha Stewart Show, helmikuu 2008
Tarjoilut
Tämä herkullinen resepti löytyy Keith McNallyn, Riad Nasrin ja Lee Hansonin “The Balthazar Cookbook”.
Lähde: Martha Stewart Show, helmikuu 2008
Tarjoilut
Levi
27.04.2023 @ 02:17
This delicious recipe can be found in Keith McNally, Riad Nasrin, and Lee Hansons “The Balthazar Cookbook”. Source: Martha Stewart Show, February 2008. The recipe makes 6 servings and requires the following ingredients: 1/2 cup of buckwheat flour, 1/2 cup of all-purpose flour, 1 tsp of salt, 14 large eggs, 1 3/4 cups of whole milk, 8 tbsp (1 stick) of unsalted butter (4 tbsp melted), plus more for the baking dish, 12 thin slices of French ham, and 3/4 pound of grated Gruyere cheese. The instructions are as follows: 1. Shake the flours and 1/2 tsp of salt in a medium bowl. Whisk 2 eggs, 1 1/2 cups of milk, and 2 tbsp of melted butter; whisk until smooth. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight. 2. Preheat the oven to 200 degrees Celsius. Remove the batter from the fridge and whisk in the remaining 1/4 cup of milk. 3. Heat an 8-inch nonstick skillet or crepe pan over medium heat. Add 1/2 tsp of melted butter and use a crumpled paper towel to spread it evenly. Add a scant 1/4 cup of batter and quickly swirl to coat the bottom of the pan. 4. Cook until the edges start to dry, about 1 minute. Using your fingers or tongs, flip the crepe and cook for another 15 seconds or so. Transfer to a plate and keep warm in the oven. Repeat the process with the remaining melted butter and batter, stacking each crepe on top of the others as you work. 5. Using a fork or whisk, beat the remaining 12 eggs, remaining 1/2 tsp of salt, and 2 tbsp of water in a large bowl. Melt the remaining 4 tbsp of butter in a large nonstick skillet over medium-low heat. Add the eggs and start stirring with a wooden spoon. Slowly draw the spoon around the bottom and sides of the pan until the eggs thicken, about 5 minutes. Continue stirring until the eggs form loose, moist curds, another 3-5 minutes. Remove from heat; set aside. 6. Increase the oven temperature