Breakfast Crepes: Savory and Sweet

Asparagus, Hen of the Woods, Goat Cheese And Wild Ramps

Strawberry~ Banana with Vanilla Pastry Cream, Pecan

Crepe Batter:

• Twelve ounces all purpose flour
• Three ounces sugar
• Two t. salt
• Six whole eggs
• Six egg yolks
• Six ounces unsalted butter melted
• Three cups warm whole milk

Sift dry ingredients. Beat whole eggs and egg yolks. Stir the eggs into dry. Add melted butter and warm milk. Let rest for one hour at room temp. Heat non stick pans, apply food release spray, and batter. Cook until lightly browned, turn and brown the other side. Remove and continue process.

Savory filling:

• Four cups room temp béchamel.
• One bunch asparagus, ends removed, cut into half inch pieces
• One pound Hen of the woods mushroom, cleaned, trimmed, chopped
• Ten spring ramps, cleaned and chopped
• Eight ounces firm goat cheese, “chevre”
• Salt black pepper
• Olive oil
• You may substitute any mushroom. Substitute leeks for ramps.

Béchamel:

• Five Tablespoons butter
• Four cloves minced garlic
• One half white onion, diced fine
• Five tablespoons flour
• Four cups milk
• Two t salt
• One half t freshly grated nutmeg
• Fresh black pepper
• Sherry vinegar
• Chopped fresh garden herbs

Melt butter in saucepan; add onion and garlic, sauté until clear. Add flour, cook five minutes medium heat. Stirring occasionally. Whisk in milk, stirring constantly, reduce heat to low cook for fifteen minutes. Add seasonings and vinegar, stir in chopped herbs. Let rest to room temp.

In medium sauté pan heat olive oil. Add mushrooms, asparagus, ramps cook for two minutes. Season with salt and pepper. Remove from heat, let rest to room temp. Fold in thickened béchamel, refrigerate filling for thirty minutes. Add filling and crumbled goat cheese to prepared crepes. Roll. Heat in oven until warm.

Stawberry~bananna crepes with vanilla pastry cream, and pecans

• Three cups chilled pastry cream
• Four bananas gently mashed
• One quart stemmed and chopped strawberries
• One half cup toasted and chopped pecans

Pastry cream:

• One pint whole milk
• One half t vanilla extract
• One ounce cornstarch
• Four ounces sugar
• One quarter t salt
• Two eggs
• Two ounces unsalted butter

Bring milk to boil. Whisk cornstarch, sugar and salt together in a bowl. Gradually add eggs and mix to smooth. Temper 1/3 of boiling milk to egg mix, return to saucepan, and cook over medium heat stirring constantly until mix thickens. Boil a little longer to remove starchy flavor. Add vanilla extract. Cool immediately.

Fold pastry cream into fruit and pecan mix. Fill crepes. Serve chilled or lightly warmed.