Sunday, March 31, 2013

Salami and Asparagus Filled Crepes with an Easy Orange Hollandaise Sauce


Today is National Orange and Lemons Day!  For those that observe, it's also Easter.  That makes this the perfect post-- a delicious salami and asparagus filled crepe with a ridiculously easy orange hollandaise sauce. 

Hollandaise is one of those things that many home chefs fear.  It's really not that hard.  Patience (and low heat!) is the key, and this version is even easier than the traditional method of placing a bowl over a pan of simmering water.  If you prefer that method, feel free to do that and simply substitute orange juice in place of the lemon juice.

The reason why I choose orange for this hollandaise was to bring out the Bolzano Salami.  The orange in the sauce pairs nicely with the fennel seed and the salt of the salami.  Once again, I'm featuring Bolzano's Fin Oh Kee Oh Na Fennel Seed Salami.  (If you missed the first recipe, make sure to go back and check out my Salami, Brussel Sprout, and Parmesan Galette. YUM!)

It was such a pleasure to be part of Bolzano Artisan Meat's Blogger Project!  I had a lot of fun working with this high quality product, and I can't wait to try more of their items!





Ingredients
  • 2 whole eggs
  • 1 cup milk
  • 2/3 cup flour
  • pinch of salt
  • 1 ½ tsp vegetable oil
  • Approx 1 pound asparagus, steamed or roasted
  • 2-3 oz. Fin Oh Kee Oh Na Fennel Seed Salami, sliced
  • Hollandaise Sauce (see below)


For the Hollandaise Sauce
  • 2 egg yolks
  • 1/4 cup water
  • 1 tablespoon butter, melted
  • 1 Tbsp orange juice
  • Pinch of salt
  • Paprika to garnish


Directions:
In a medium bowl, combine the 2 whole eggs, milk, flour, salt, and oil.  Using a mixer, blend on high until the batter is very smooth.  Cover the bowl and place in the refrigerator for 30 minutes to 1 hour.

After the batter has rested, heat an 8 inch frying pan on medium heat.  Lightly grease the pan with butter, and add ¼ cup of the batter to the pan.  Tilt the pan so that the batter evenly coats the entire surface.  Cook until the top is no longer liquid and you are able to turn the crepe over.  Once flipped, cook the crepe an additional 1 to 2 minutes.  Remove from pan and repeat until the batter is gone. Do not worry about keeping the crepes warm as you will be reheating them later.

Pre-heat oven to 350 degrees and begin assembling the crepes by placing 2 or 3 asparagus spears inside of each crepe.  Generously sprinkle some of the salami on the asparagus and roll up the crepe.  Repeat until crepes are gone.  Place rolled crepes in a baking dish, seam side down, and heat for approximately 10 minutes.

While the crepes are heating, make the Hollandaise Sauce.  In a medium sauce pan, whisk the egg yolks and water together. Stirring constantly, cook over medium-low or low heat, until the mixture has thickened.  You will know it is ready when it is thick enough to coat a spoon.  Be careful not to put the heat too high or the mixture will become lumpy.  Once the sauce has thickened, whisk in the melted butter, orange juice, and salt.   Remove from heat.

Pour the sauce over warm crepes and sprinkle with paprika. Serve immediately. 





Disclaimer: For the purpose of recipe development, I received free product in exchange for writing this post.  All opinions expressed above are my own.

 
                                             

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