The Menu Fa
Favorite Re
e Recipees s Named
Best Ingredients of the Decade
by Grant Achatz, Alinea
PHOTO BY SARA KRAUS
BUCKWHEAT CREPES WITH SEASONAL FRUIT & WHIPPED CREAM
[Yields 30 crepes] INGREDIENTS
1/4 lb unsalted butter 1/2 cup buckwheat flour 1 1/2 cups all purpose flour 1/2 Tbsp salt 1/2 Tbsp sugar
3/4 of one Anchor Steam beer 3 eggs
1 cup whole milk METHOD
In a medium pot, warm the butter and milk until completely combined; once the mixture is done, set aside and let cool. Meanwhile, mix the eggs until they become frothy. Once the eggs are frothy add the butter and milk mixture. Then, slowly add the Anchor Steam beer until fully incorporated. In a large bowl, whisk together the buckwheat flour, all purpose flour, sugar and salt. When both of the mixtures are complete, fold the flour mixture into the egg mixture. To cook the crepes turn the stove burner on to medium low. Add 2 tablespoons of the mixture to a small to medium sized frying pan and let cook on each side for about 1 1/2 minutes or until golden brown. Repeat until you have used up the entire mixture. Serve with whipped cream and whatever fruit is in season or house-made preserves.
Chef Alice Waters Café Fanny Berkeley, CA
BLiS is the leading artisan of flavor-infused, syrups, vinegars and wild domestic roes. Carefully hand selected and prepared by Chef Steven Stallard. BLiS products are a staple in America’s top restaurants across the country.
Available Exclusively from
Las Vegas 702-460-2306
Nationwide 866-767-2464
www.foodsinseason.com
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Culinary Trends | Mid Winter 2011
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