Black Pepper Ham and Emmental Crepes with Peach Ginger and Maple Sauce

Toni 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.