Friday, July 9, 2010

Crêpes with Prosciutto, Goat Cheese, Asparagus and Vodka Sauce

I have on occasion tried a dish at a restaurant and decided that I could make it better, and then went home and did (Greek Breakfast Strudel).  Other times, I tried something so good, that I wanted to recreate it, just so I could have it again!  An example of this would be the delicious crêpes I had last March in New York City.  The flavor combination was classic, and I loved the addition of vodka sauce to top it all off.  My vodka sauce is a little thicker than theirs, but absolutely delicious!  In fact, my brother-in-law who generally doesn't care for vodka sauce loved mine, and loved these crêpes so much he said he'd eat them daily if he could!  I probably would too :) Instead of garnishing with chives as they had, I added the chives into my crêpe batter! Yum!



Crêpes with Prosciutto, Goat Cheese, Asparagus and Vodka Sauce
Makes 10 crêpes, serves 5
(Basic recipe for crêpe batter from Crêpes)

For chive crêpes:
2 large eggs
1 cup milk
1/3 cup water
1 cup all-purpose flour
1/4 tsp. salt
2 T. minced chives
2 T. unsalted butter, melted, plus 2 or 3 teaspoons melted butter for coating the pan

For the filling:
1/2 lb thinly sliced Prosciutto di Parma
6 oz goat cheese, softened at room temperature
1 bunch asparagus (about 1 lb), trimmed

For the sauce:
28 oz can crushed tomatoes
5-6 cloves garlic, minced
1/2 cup vodka
1/2 cup heavy cream
1/2 T. olive oil
Salt and pepper to taste

In a blender, blend the eggs, milk, water, flour, salt, chives, and the 2 T. melted butter for 5 seconds, or until smooth. Stir down and repeat if necessary. Cover and refrigerate at least 1 hour (though 2 hours is preferable) or up to 24 hours.

Gently stir the batter if separated. Heat a large non-stick pan (about 8-9 inches) over medium-high heat until hot. Coat the pan lightly with melted butter (I use a paper towel, off the heat), lift the pan from the heat, and add 1/4 cup of batter, tilting the pan to evenly coat the surface. Cook until almost dry on top and lightly browned underneath, about 1 minute.

Use a spatula to loosen the edges and flip the crêpe over to finish cooking the other side, about 15-30 seconds, or until lightly browned.

Remove to a plate and repeat with the remaining batter. Cover crêpes with aluminum foil and keep warm in a 200 degree F oven.

Meanwhile, for the sauce heat the olive oil in a sauce pan over medium heat and add the garlic. Cook until lightly golden, a few minutes, and then add the crushed tomatoes and season with salt and pepper. Cook, stirring occasionally, for about 5 minutes. Add the vodka and cook about 10-15 minutes until the alcohol has cooked off. Add the heavy cream, cook a few minutes longer, and check the seasoning. Keep warm until service.

Steam the asparagus for about 2-3 minutes until barely tender. Do not overcook. Set aside.

To assemble crêpes, lay each crêpe on a plate and top with a couple slices of prosciutto, lightly spread some goat cheese over the prosciutto and add a few spears of asparagus. Roll up the crêpe and repeat with the remaining crêpes. Crêpes can be served at room temperature or heated in a 350 degree F oven for 10-15 minutes and served hot.  Serve crêpes topped with vodka sauce.


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