Last week at Kristos Olive Oil and at Concordia on the Lake we ended our pesto pesto pesto class with a very fun dessert that was met with great (if I do say so myself) enthusiasm.
FIOCCHI DI SCRIPPELLE (CRÊPE RIBBONS)
Serves: 6 or more
one dozen crêpes
1 cup sugar
1 teaspoon lemon juice
2 tablespoons butter
1 cup apricot preserves
2 tablespoons TANGERINE BALSAMIC VINEGAR
1/4 cup orange juice
1/4 cup toasted pine nuts
2 tablespoons BASIL INFUSED OLIVE OIL
· Cut the crêpes into half into half inch strips (like a tagliatelle pasta)
· Combine sugar, lemon juice and 1/3 cup water in a skillet. Shake the skillet to moisten the sugar.
· Set over medium-high heat and let sugar dissolve into a syrup and then come to a boil. Wash down sides of skillet with a wet brush occasionally but do not stir sugar.
· When syrup thickens and begins to take on an amber color, lower heat and swirl skillet to spread the caramelization.
· Add butter and preserves and stir steadily as they melt.
· Pour in the orange juice, it will bubble.
· Add the vinegar.
· Bring back to a boil and add the scrippelle (crêpes) toss to coat until heated through.
· Serve with pine nuts and a drizzle of basil olive oil.
Crêpe ribbons are often added to soups such as Bouillabaisse adding texture and taste. Simply let the ribbons dry in the open air, or in a low oven (250 degrees). You may also deep fry the ribbons to crisp them. Then, toss the hot fried crisps in sugar to top desserts.
2 C. flour
Pinch of salt
1 t. sugar
2 eggs, lightly beaten
1 2/3 c. milk
1 T. melted butter
Butter for frying
2 T. grated orange zest
1 T. grated lemon zest
· Sift the flour, salt and sugar into a bowl and make a well in the center.
· Mix the eggs and milk together with 1/3 c. water and pour slowly into the well, whisking all the time.
· Stir in the melted butter.
· Cover and refrigerate for 20 minutes.
· Cook in a non-stick frying pan in butter until crêpe starts to come away from side of pan. Turn and cook until lightly golden. Stack with pieces of wax paper between.