Monday, May 20, 2013

Fiocchi di Scripelle (Crepe Ribbons)

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.
 
photosbynickfoster.net
 


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.



bubbling sugar for the scrippelle, photo by Nick Foster
 

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.

 
 

CRÊPES

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.
 
 
Ready? GO!
 

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