 | Black Pepper Ham and Emmental Crepes with Peach Ginger and Maple SauceToni Roberts / Pastry Chef & CIA Bachelor's Alumnae '05, Ritz-Carlton, Chicago, IL; Event - CIA Worlds of Flavor 2021 |
| For the crepe batter: | |
| • | 365g All-Purpose flour |
| • | 1 tsp. salt |
| • | 5 eggs |
| • | 1 egg yolks |
| • | 600g milk |
| • | 75g butter, melted |
| Method for the crepe batter: | |
| 1. | Blend everything together in a blender until smooth. |
| 2. | Strain through the bowl strainer. |
| 3. | Allow to sit overnight. |
| 4. | Stir before cooking. |
| For the Peach Ginger and Maple Sauce: | |
| • | 1/2 cup The Perfect Purée Peach Ginger blend, thawed |
| • | 1 cup maple syrup, dark or Grade B |
| • | 1 tbsp. lemon juice |
| • | 2 tbsp. unsalted butter |
| Method for the Peach Ginger and Maple Sauce: | |
| 1. | Bring the maple syrup to a boil in a small pot. Simmer for 3-4 minutes to reduce. |
| 2. | Deglaze with Peach Ginger and bring back to a simmer. |
| 3. | Whisk in the lemon juice and butter. |
| 4. | Keep warm until ready to use. |
| To Plate: | |
| • | Cooked crepes |
| • | Warm Peach Ginger and Maple Sauce |
| • | Sliced ham, as needed |
| • | Shredded Emmental cheese, as needed |
| • | Chopped fresh herbs, such as chives and parsley, optional |
| • | Black pepper, optional |
| Method for plating: | |
| 1. | Place the crepe in a warm pan. |
| 2. | Sprinkle with Emmental cheese and layer on slices of ham. |
| 3. | Fold the crepe in fourths and place on a plate. |
| 4. | Drizzle with Peach Ginger and Maple Sauce and a few turns of cracked black pepper and fresh herbs to serve. |
