After all the shopping and cooking I did this weekend, there is still so much food left in the fridge. Knowing I need to cook it all, the dog and I made CREPES! What a treat! Asparagus, hollandaise, avocado and berries!
I used a gluten free crepe mix to make things easy and made the hollandaise from scratch. I quickly blanched the asparagus and the rest is fresh deliciousness 🙂
This is my first crepe…
How to blanch your veg!
Put veggies in and bring to a boil
Boil for 1-3 minutes (depending on how crispy or soft you want them)
Transfer to ice water
TADA! You have now blanched your veggies!
This is a really good time to freeze them – they freeze better blanched.
Hollandaise is easy – however – you need to stand over it – like a slave to the sauce –
3/4 cup unsalted butter (cold)
3 egg yolks
1/2 tbsp lemon juice
1 tbsp water
Salt and pepper to taste
Whisk eggs, lemon and water and add half the butter. Put over low heat and gently whisk until the viscosity (thickness) is dense and you can see the bottom of the pan. Take off stove and add the rest of the cold butter. Stir well until sauce thickens and butter is melted. If the hollandaise is still to thin, put in back over the heat, stirring constantly. AVOID SIMMER OR BOIL!
I clearly need more counter space…