Savory Crepes

FG_FoodProc Manual2 7/7/06 3:54 PM Page 33

Panko-Crusted Scallops with

Cilantro-Mint Vinaigrette

Makes 4 servings

For the Cilantro-Mint Vinaigrette see recipe in Sauces & Dressings

INGREDIENTS

For the scallops

1 pound fresh sea scallops, cut in half lengthwise if very large Kosher salt and freshly ground white pepper

2 large eggs, beaten 1/4 cup milk

1/2 cup all-purpose flour 1 cup panko

Peanut oil or vegetable oil for deep-frying Bottled hoisin sauce for serving

METHOD

1In an automatic deep fryer or a deep, heavy frying pan, preheat several inches of oil to a temperature of 350°F. (If you don't have an automatic deep fryer, check the temperature by clipping a deep- frying thermometer to the side of the pan.) Meanwhile, pat the scallops dry with paper towels and season them with a little salt and pepper. In a bowl beat together the eggs and milk. Place the scallops on one plate, the flour on another plate, and the panko

on a third plate.

2Dredge a scallop in the flour, turning it to coat all sides and then flaking off excess flour. Dip it in the beaten egg, letting the excess egg drip back into the bowl. Dip the scallop into the panko, pressing lightly to help the crumbs adhere on all sides. Gently shake off any excess crumbs. Place the scallop back on its plate and repeat with the remaining scallops.

3When all the scallops are coated and the oil has reached 350°F, place about 6 scallops in the oil and fry until golden brown, about 2 minutes; flip them over if necessary. Lift them out with the fryer's strainer basket, or remove with a wire skimmer if using a frying pan, and let the excess oil drain off; then transfer to paper towels and immediately sprinkle lightly with salt. Repeat with the remaining scallops. Serve hot, with the vinaigrette or hoisin sauce.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)

Serves: 4-6

INGREDIENTS

3/4 cup all purpose flour 1/4 teaspoon salt

1 teaspoon sugar

3 large eggs

3 tablespoons unsalted butter, melted

1 1/2 cups milk

METHOD

1Put the flour, salt, and sugar in the bowl of a food processor fitted with the S-Blade and turn the processor on. With the machine running, add the eggs, 2 tablespoons of the melted butter, and the milk through the feed tube. Process for 1 minute. Transfer to a bowl, cover with plastic, and allow to sit at room temperature for 1 hour, or refrigerate overnight.

2Heat an 8-inch crêpe pan or omelet pan over medium-high heat until it feels hot when you hold your hand above it. Brush lightly with some of the remaining melted butter. Ladle in about 3 tablespoons of batter and tilt or swirl the pan to spread the batter evenly. Cook until the crêpe's surface is covered with bubbles and the edges can be easily lifted away from the pan so that you can see if the underside is golden. When the underside is golden, after about 2 minutes, flip the crepe, using a thin spatula or, very carefully, your fingertips. Cook the other side for 30 seconds and transfer to a plate. Repeat with the remaining batter, stacking the crêpes as you go along. The recipe yields about fifteen 6-inch crêpes or ten to twelve 8-inch crêpes.

3If you aren't using the crêpes right away, stack them between pieces of parchment or wax paper, wrap them in foil, and refrigerate or freeze.