Yeah it’s spring time!
Oh wait I forgot, I am in the tropics.
Nonetheless everybody else up there in the globe will be waking up soon (hopefully) from the winter sleep and embrace the first spring breeze, flowers and the awakening of mother nature.
Some of us might be buried again under a load of snow or might be counting the days when the heat stops and the monsoon begins, but all of us have the refreshing greenery in mind and our hearts yearn for a change of climate!
You can also see the refreshing change because today I am sharing a french Savory Crepes recipe, stuffed with a good load of freshly caught prawns from the Arabian sea, some Broccoli from the Indian subcontinent and all that topped with my mum’s addictive lemony Hollandaise Sauce.
As a Masala Herb reader, you will know that this is not the first savory crepes recipe here.
In fact, last year I was finally ready to share our popular Northern french Crepes ficelle Picarde recipe with the world.
It’s not that we don’t eat sweet crepes at home!
We do, but there is no complex cooking instruction involved.
We usually just add jam, nutella, honey or simply sugar as a crepes topping and roll it up, take a bite and exclaim the beauty and brilliance of this dessert.
Both, the savory and sweet crepes are popular in France and we even have our own specialist restaurant corners in villages and towns.
Of course I shouldn’t forget that these can be found in Belgium and Switzerland too!
The notorious Hollandaise sauce is a tricky one, yet do not feel intimidated by it!
The only time you should be worried about making it is if you are planning to take pictures of it.
Imagine how I managed a 20 minutes shoot with that.
Can you still hear my vigorous whisking and curses after each picture setting?
So you see, you don’t have to worry about anything if you follow my step by step instructions for a homemade Hollandaise sauce from scratch.
Just stick to my “hold pot in the air over gas or wooden stove” technique or simply use a double boiler if you own an electrical stove.
I prefer the first one, simply because it’s faster, it works well and I don’t have to wash a million pots with that.
But hey it’s up to you!
Try both techniques and then you ll see which one you prefer.
The crucial part when making the Hollandaise sauce is to regulate the heat (that’s why double boiler or hold pot in the air).
If it’s too hot the egg yolks will turn into pieces and it won’t bind with the melted butter and lemon juice.
If it’s not hot enough it will be too liquid and the same problem occurs with the binding of the sauce.
One more tip, keep on whisking the sauce, it’s not rocket science, you can do it!
- 200 g white flour
- 300 ml Milk
- pinch Salt
- 1 Tablespoon Oil
- 1 Egg
- Butter for frying
- 250 Grams fresh Broccoli
- ~25 medium sized Prawns
- pinch Salt
- pinch Pepper
- Butter to fry the Prawns
- roughly chopped Parsley
- You will start by mixing all the above mentioned ingredients for the Crêpes to a smooth liquid dough. Leave it standing in a cool place for 30 minutes.
- In the meanwhile wash, clean, roughly cut and cook your Broccoli crunchy. Keep the Broccoli in ice water after they are cooked.
- Clean and devein your prawns[/url]
- Add some butter to your pan and fry your prawns for about 5 minutes both sides. add a pinch of Salt and Pepper keep aside and add the drained broccoli to the prawns.
- To fry the Crepes, heat up a pan and add ½ Tablespoon of Butter. Allow the butter to melt, then grab a ladle and add about 1½ ladles of liquid crepes pastry to the pan and spread the pastry all over in the pan from inside out in a spiral motion. In the same time when you do that hold your pan in your hand over the heat and do a circle motion with your pan so to help it to spread as fast as possible. That's the way to achieve a thin and smooth/equal crepes!
- Cook each side of the crepes so long until it get's a golden shade. Take out and repeat the process until you have used the whole pastry mixture.
- Keep a crepes on a plate and add some of the broccoli and prawns on top. Fold it into quarters or roll the crepes. Top the Crepes and serve with Hollandaise sauce.
- 260 grams Butter
- 4 Eggyolks
- 4 Tablespoons of Veg stock or Water
- 2 Teaspoon Lemon Juice
- Melt your Butter.
- In an other pan add the Eggyolks and the Veg stock/Water. Put on the heat and hold your pan in the air, about 10 centimeters (~4 Inches) up and whisk the whole content until it starts to foam well.
- Never put your pan down on the heated plate or egg pieces will start to appear! Pour your melted butter all in once into the egg-stock foam and keep on whisking quickly and heavily! The trick is to keep the whole content on a medium temperature. It should never heat up too much but the sauce needs to warm up that much so that it thickens.
- Quickly continue to add in the lemon juice, salt and pepper and whisk it well (keep on holding your pot above the heat). You will realize that your sauce is thickening smoothly. Take it completely from the heat and serve immediately!