I was still pretty young when my sister left home. She moved to Moncton, New Brunswick, to study education and I was starting 9th grade. Being from a small town of almost 4000 people and at that time in my life, Moncton, even only 3 hours away, seemed very far.
One of the perks of my sister moving out of the house was that we had a great excuse to go to Moncton, the big city, way more often — and visiting says eating out. This is how I was introduced to eating crêpes…for dinner.
Not long after she moved there, my sister brought us to this very cool coffee place. They would serve savory crêpes, not only as dessert but also as meals. For me who thought Chinese food was exotic, it opened my eyes to a whole new world of food. You could actually put chicken, bacon, salad and dressing in a crêpe and it would be delicious. Who would have known?
Of course, I learned since then that this is very common, especially in Europe, and I would make Café Archibald one of my regular restaurants when I myself would move to Moncton 5 years later to study journalism.
This last week for me was pretty busy so on Wednesday I decided to treat Jacob and I to a good meal. After a glass of white wine, I made a batch of crêpes and tried to recreate one of my favourite crepes. The ones served in that restaurant back in Moncton. Because I used black forest ham, it seemed logical to name the dish a Black Forest Savory Crêpe.
Served with a side of salad it makes a healthy meal — filling and quite honestly delicious. I was actually surprised how great this turned out to be. The recipe for the salad will come later this month, but for now, here is how to recreate this crêpe in your kitchen if you feel like doing something different for dinner. Hopefully you will enjoy it as much as we did.
For the crêpe:
½ cup of butter, melted
2 cups of milk
2 egg yolks
1½ cups of flour
1/3 cup of icing sugar (optional, you can put less if you don’t want your crêpe to be too sweet)
In a large bowl, mix the flour with icing sugar.
In another bowl, beat the eggs and egg yolks in the milk. Pour on top of the dry ingredients and mix well.
Add the melted butter, mix well, and let the batter sit at room temperature for 30 minutes.
When ready to cook, put a small quantity of oil in a large pan over medium heat. Pour half of cup of batter in the pan, making sure to spread it in a thin layer, and let it cook between one to 2 minutes on each side. Repeat with the rest of the batter, keeping the cooked crêpes warm.
3 egg yolks
The juice of half a lemon
A pinch of salt
½ cup of melted butter
In a small glass bowl, whisk the egg yolks until pale and creamy. Add the lemon juice and salt.
Put the bowl on top of a water bath and heat until the texture gets thicker and creamy.
Take the bowl off the heat and had the melted butter, whisking constantly. Serve while it is still warm.
For the crêpes:
Warm hollandaise sauce
Black forest ham, sliced
Swiss cheese, shredded
Heat a pan on medium-low heat and put a warm crêpe in it. Fill the crêpe with a spoon of hollandaise sauce, a slice of black forest ham, some asparagus and shredded Swiss cheese. Fold the crepe and heat on each side.
Serve warm with you choice of salad. And enjoy!