Sweet & Savory Crepes Recipe

Featuring Wolf Transitional Teppanyaki & Wolf Convection Steam Oven

Serves 6 -8

SAVORY BATTER INGREDIENTS:

• 2 large eggs
• 1 C milk
• 1/3 C water
• 1 C all-purpose flour
• ¼ tsp salt
• 2 Tbsp unsalted butter, plus 2 or 3 tsp butter for coating the pan
• ¼ C minced chives

Add the ingredients to a blender and blend until smooth. Scrape down the sides and repeat.

HAM & CHEESE FILLING INGREDIENTS:

• 1 C cooked, cubed ham
• 1 C shredded Swiss cheese
• ¾ C steamed asparagus, cut into ½” pieces

HOLLANDAISE INGREDIENTS:

• 3 egg yolks
• Juice of 2 lemons
• 2 sticks of butter, melted and slightly cooled
• dash of salt

HOLLANDAISE DIRECTIONS:

1. Add the egg yolks to a blender with the lemon juice and blend for a few seconds to combine. With the blender on, slowly drizzle in the melted butter. Finish with a pinch of salt and hold warm to serve

COOKING THE CREPES:

1. Melt 1- 2 TB butter on Wolf Induction Teppanyaki griddle and heat on medium until sizzling. Pour a small amount of crêpe batter (about 1/4 cup ) onto the griddle. Working quickly,use a cake spatula or ladle to spread the batter on the griddle so that it is spread out thinly. When browned on the first side, turn the crêpe over and finish cooking until lightly brown on the other side.
2. Fill cooled crepes with ham, shredded swiss and asparagus, and place in casserole pan. Use the reheat option on the Wolf Convection Steam Oven to melt the cheese and heat. Top with hollandaise sauce and serve.

DESSERT CREPES INGREDIENTS:

• 2 large eggs
• 1 C milk
• 1/3 C water
• 1 C all purpose flour
• 2 Tbsp sugar
• 1 tsp vanilla extract
• 1 Tbsp liqueur (optional)
• 2 Tbsp unsalted butter, plus 2-3 tsp for coating pan

Add the ingredients to a blender and blend until smooth. Scrape down the sides and repeat.

GRAND MARNIER CREAM INGREDIENTS:

• 2 C heavy cream
• 1 ½ C whole milk
• 1 C sugar
• 9 egg yolks
• 6 Tbsp all-purpose flour
• Pinch of salt
• 2 tsp vanilla bean paste
• 3 Tbsp unsalted butter, room temperature
• 4 Tbsp liqueur of choice

DIRECTIONS:

1. Combine the cream and milk with ½ C sugar in a heavy-bottomed saucepan over medium hear and cook, stirring to dissolve the sugar. Heat just until the mixture is about to boil and remove from the heat.
2. In a large bowl, whisk the egg yolks together with the remaining ½ C sugar until light and creamy. Whisk the flour into the egg yolks until smooth.
3. Whisk the hot cream mixture into the egg mixture, ¼ C at a time, to temper it. Strain the mixture back into the saucepan. Cook over medium heat, stirring constantly, until the custard thickens and comes to a slow boil. Reduce heat to medium-low and continue cooking, whisking continuously, for 1 minute. Remove from the heat and pour the custard through a fine-mesh sieve into a clean bowl. Stir in the salt, vanilla, butter, and liquor of choice until smooth. Place the bowl in the freezer and cool, stirring occasionally, for 10 to 15 minutes (the custard should no longer be steaming).