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Fiddlehead Crepes

the.instructor's picture
Everyone seemed to like my Fiddlehead Crepes dish. Most of my friends with whom I have shared this recipe tell me that Fiddlehead Crepes is an easy, nice and crowd-pleasing recipe. You will be making it again soon!
Ingredients
  Butter 75 Milliliter (5 Tablespoon)
  Flour 60 Milliliter (1/4 Cup)
  White of leek 1 , chopped
  French shallots 2 , finely sliced (Dry Shallots)
  Fiddlehead 1 Pound (450 Gram)
  Chicken stock 750 Milliliter (3 Cups)
  Watercress 60 Milliliter (1/4 Cup)
  Parsley 30 Milliliter (2 Tablespoon)
  15% cream 60 Milliliter (1/4 Cup)
  Crepes 6 Small
Directions

–  In a skillet, melt 1/4 cup (60 ml) butter, then add flour, stir and set aside.
–  In a saucepan, melt 1 tbsp (15 ml) butter and saute leek whites and shallots until transparent.
–  Meanwhile, set aside 18 fiddlehead greens for garnish. Dice remaining fiddlehead greens, add to leek-shallot mixture.
–  Pour chicken stock over vegetables and simmer until vegetables are tender to taste. Remove from heat and pass vegetables through sieve. Set cooking juice aside.
–  In a separate saucepan, pour cooking juice and add butter-flour roux to liquid and cook over medium heat.
–  Add vegetables, watercress, parsley and cream and adjust seasoning, then set aside.
–  Arrange crepes in serving dishes. Garnish each crepe with 1/2 cup (125 ml) fiddlehead veloute and fold crepe. Garnish each crepe with 3 whole fiddlehead greens.

Recipe Summary

Cuisine: 
French
Dish: 
Pancake

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