Crepes

Art Culinaire, Fall, 2001

jessicaisaacs

ingredients

For the yuzu crepes:

1/4 cup whole milk

1 1/2 ounces unsalted butter

1/2 cup water

1/4 cup yuzu juice, unsalted and warm

3 ounces all-purpose flour

1 ounce granulated sugar

2 eggs

1 egg yolk

1/2 cup clarified butter as needed

For the blood orange soup:

3 cups blood orange juice, strained

1/2 cup granulated sugar

2 tablespoons cornstarch

1/4 cup water

10 shiso leaves, chopped [*]

For the pastry cream:

1/2 cup whole milk

2 egg yolks

1/2 tablespoon flour

1/2 tablespoon cornstarch

For the ricotta filling:

14 ounces ricotta cheese

3 1/2 ounces mascarpone cheese

3 1/2 ounces reserved pastry cream

1 1/2 ounces superfine sugar

Zest of 1 lemon

For the dish:

Candied blood orange rind

(*.) Available in Asian markets.

directions

For the yuzu crepes, in a medium saucepan over medium heat, melt the milk and butter. Remove from the heat and set aside. In a medium bowl, combine the flour and sugar. Add the milk mix, water, and yuzu juice and whisk to combine. Add the eggs and egg yolk and whisk to combine. Strain through a fine mesh sieve, cover with plastic wrap, and place in the refrigerator for 30 minutes. Heat an eight-inch, non-stick saute pan over medium heat and brush lightly with some clarified butter. Pour 1/4 cup of the crape batter into the pan, quickly swirl to coat, and pour any excess batter back into the bowl. Cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crape and continue to cook or one minute. Remove from the heat and transfer the crape to a cutting board. Trim off the edges to form a rectangle and set aside. Repeat with the remaining batter to form six crapes.

For the blood orange soup, in a small bowl, whisk together the cornstarch and water until dissolved and set aside. In a medium saucepan over medium heat, bring the blood orange juice and sugar to a boil. Whisk in the cornstarch, stirring constantly until dissolved and well combined. Bring to a boil, reduce the heat and simmer for one minute. Remove from the heat and transfer to an ice bath to cool. Add the shiso leaves and set aside.

For the pastry cream, in a large saucepan, bring the milk to a boil, reduce the heat, and maintain at a simmer. In a large bowl, whisk together the remaining milk, egg yolks, cake flour, and cornstarch until smooth. Temper the egg yolk mixture, adding one-third of the hot milk while whisking constantly. Whisk the tempered egg yolks into the hot milk and place over medium eat stirring constantly with a wooden spoon. Simmer until the mixture returns to a boil and maintain the heat for five minutes, whisking constantly. Remove from the heat, strain through a fine mesh sieve, and set aside in an ice bath until chilled

For the ricotta filling, in the bowl of an electric mixer fitted with the e paddle attachment, combine all of the ingredients and mix to combine. Remove the bowl and transfer the filling to a pastry big fitted with a medium round tip. Reserve keeping chilled.

To assemble the crepes, arrange the crepes on a flat work surface and pipe a small amount of ricotta filling in the center of each. Roll to enclose and reserve.