Fiddlehead Crepes Recipe
Everyone seemed to like my Fiddlehead Crepes dish. Most of my friends with whom I have shared this recipe tell me that Fiddlehead Crepes is an easy, nice and crowd-pleasing recipe. You will be making it again soon!
Summary
CuisineFrench
Ingredients
5 tbsp (75 ml) butter
1/4 cup (60 ml) flour
1 leek white, chopped
2 French (dry) shallots, finely sliced
1 lb (450 g) fiddlehead greens
3 cups (750 ml) chicken stock
1/4 cup (60 ml) watercress
2 tbsp (30 ml) parsley
1/4 cup (60 ml) 15% cream
6 small crepes
6 inches (15 cm) in diameter
Directions
– In a skillet, melt 1/4 cup (60 ml) butter, then add flour, stir and set aside.
– In a saucepan, melt 1 tbsp (15 ml) butter and saute leek whites and shallots until transparent.
– Meanwhile, set aside 18 fiddlehead greens for garnish. Dice remaining fiddlehead greens, add to leek-shallot mixture.
– Pour chicken stock over vegetables and simmer until vegetables are tender to taste. Remove from heat and pass vegetables through sieve. Set cooking juice aside.
– In a separate saucepan, pour cooking juice and add butter-flour roux to liquid and cook over medium heat.
– Add vegetables, watercress, parsley and cream and adjust seasoning, then set aside.
– Arrange crepes in serving dishes. Garnish each crepe with 1/2 cup (125 ml) fiddlehead veloute and fold crepe. Garnish each crepe with 3 whole fiddlehead greens.
– In a saucepan, melt 1 tbsp (15 ml) butter and saute leek whites and shallots until transparent.
– Meanwhile, set aside 18 fiddlehead greens for garnish. Dice remaining fiddlehead greens, add to leek-shallot mixture.
– Pour chicken stock over vegetables and simmer until vegetables are tender to taste. Remove from heat and pass vegetables through sieve. Set cooking juice aside.
– In a separate saucepan, pour cooking juice and add butter-flour roux to liquid and cook over medium heat.
– Add vegetables, watercress, parsley and cream and adjust seasoning, then set aside.
– Arrange crepes in serving dishes. Garnish each crepe with 1/2 cup (125 ml) fiddlehead veloute and fold crepe. Garnish each crepe with 3 whole fiddlehead greens.
