Perfect match: herb crêpes with blanc de blancs

AT A GLANCE

  • Serves 6 people

  • 400 gm firm ricotta
  • Finely grated rind of 2 lemons, juice of 1
  • ¼ cup (loosely packed) each soft herbs such as dill, flat-leaf parsley and tarragon, finely chopped
  • 450 gm hot-smoked trout, coarsely flaked
  • 1 fennel bulb, thinly shaved on a mandolin, plus fronds, reserved, to serve
  • To serve: nasturtium petals (optional; see note) and lemon wedges
  •  
  • Herb crêpes
  • 125 gm plain flour, sieved
  • 250 ml (1 cup) milk
  • 30 gm butter
  • 2 eggs, lightly beaten
  • ¼ cup (loosely packed) each soft herbs such as dill, flat-leaf parsley and tarragon, finely chopped
01   For herb crêpes, place flour in a bowl. Heat milk, butter and a pinch of salt in a saucepan over low heat until butter melts (2-3 minutes), remove from heat, whisk in eggs. Gradually add milk mixture to flour, whisking until smooth, add herbs, refrigerate to rest (1 hour).
02   Meanwhile, process ricotta, rind and juice in a food processor until smooth, add herbs, pulse to combine, season to taste, set aside.
03   Heat a 22cm-diameter crêpe pan over medium heat, brush with a little butter, add about 40ml batter, swirl to cover pan, cook until just set (1-2 minutes), turn and cook until golden (1-2 minutes). Transfer to a plate, keep warm. Repeat with remaining batter. Makes 12.
04   Spread crêpes with ricotta mixture, scatter with trout, fold into quarters and serve with shaved fennel, fennel fronds and lemon wedges, scattered with nasturtium petals.

Note Nasturtium flowers are available from select delicatessens and farmers' markets.

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