Stage 5, Carhaix – Cap Frehel: The most beautiful crustaceans, like lobster, crayfish, scampi, crabs and spider crabs, come from the clean, cold waters of Brittany. Gabriel finds them at the local market, and a chef assembles an amazing seafood platter. In the kitchen Gabriel prepares delicious crêpes with scampi, artichokes and cauliflower.
- 1 cup plain flour
- pinch of salt and freshly ground black pepper
- 1 egg
- 1 cup milk
- 80 g butter
- 2 tbsp finely cut chives
- 1 egg yolk and 1 tbsp water
- ¼ lemon, juiced
- 2 tbsp whipped cream
- ½ cup cooked cauliflower flowerets
- ½ cup cooked artichokes, each cut into small pieces
- 12 cooked scampi, peeled (but leave 2 whole for decoration)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 15 minutes
Place the flour, salt and pepper in a bowl. Make a well in the centre and pour the egg and half of the milk into the well. Whisk the egg and milk together, then gradually incorporate the flour, slowly adding the remaining milk to form a smooth, thin mixture. Rest this batter for 15 minutes.
Melt a teaspoon of butter in a crêpe pan. When it becomes foamy, whisk the melted butter into the crêpe batter. Stir in 1 tablespoon of chives.
Place enough crêpe batter in the pan to lightly coat the base. Cook the first side then turn the crêpe to cook the second side. Cook three more crêpes in the same way.
Place the egg yolk and water in a small bowl resting over a bath of simmering water. Beat the yolk and water until it becomes light and fluffy, then remove from heat.
Melt the remaining butter, without boiling it, then, bit by bit, whisk almost all of it into the egg yolk in the bowl. Season with lemon juice and fold in the whipped cream.
Reheat the cauliflower, artichokes and scampi in the remaining butter. Add the remaining chives.
Garnish each crêpe with 2 or 3 scampi tails and some vegetables. Top with a little sauce and fold each crêpe.
Serve 2 pancakes per person, garnished with 1 scampi in the shell.