Oyster Crκpes

Oyster Crκpes

- 24 oysters
- 24 spinach leaves
- 1 glass white wine
- 1 soup spoon oil
- 1 shallot
- 250ml cream
- 50g butter
- ½ lemon
- salt and pepper
- To make the batter for the crκpes:
- 250g flour
- 2 eggs
- 1 soup spoon of refined oil
- 1 soup spoon or rum or cognac
- 1 pinch of salt
- 1 teaspoon sugar
- 1 glass with ½ milk and ½ water
- oil for the pan

To prepare the batter for the crκpes put the flour, salt and sugar in a large bowl, and put the eggs in the middle with the oil and liquor. Mix it with a wooden spoon until it has no lumps. Add the water/milk mixture bit by bit. You may have to add more liquid if the mixture is too dry. The batter should be like thick custard. You can use a conical strainer or sieve to ensure that there are no lumps left. Cover the bowl with a clean tea towel and leave it for at least 1 hour. If the batter has thickened too much when you go to make the crκpes, add some more water/milk mixture. Put a dash of oil in two small frying pans (about 14cm in diameter), and heat them making sure that the oil covers the entire pan. Drain any excess into a bowl (which can be used for the next crκpe), then ladle some of the mixture into the pan; tilting it so that it covers the whole pan. Leave it to cook without moving the pan, but make sure that it reaches the edges. Flip the crκpe so that it cooks on both sides. To make it quicker use two pans. Once they are done keep them warm on a flat plate on top of a saucepan filled with boiling water.
Open the clams and filter their juice through a sieve to get rid of any impurities, but keep the liquid. Dry them well. Wash the spinach leaves and put them in boiling water for 2 seconds then straight into cold water. Drain them well. Put some oil on to heat in a saucepan, add the diced shallot and lightly fry without it turning brown. Add the wine and leave it to cook until almost all of the wine has evaporated. Add the water from the clams and leave it to evaporate by half, add the cream and allow it to cook for a few minutes until it thickens a little. Add the butter and then lastly a dash of lemon juice. Wrap each clam in a spinach leaf and then a crκpe, making little parcels. Grease an oven tray with some butter, put the parcels on and cover them with a sheet of tin foil. Put them in the oven at 180 Ί for 3 minutes then take them out. Cover each plate with the hot sauce and put a few of the clam parcels in each one. Decorate to taste and serve immediately.

TIME: 1 hour 30 minutes


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