Crêpes with Strawberries and Muscat-Yogurt Sauce
Active: 40 MIN Total Time: 1 HR Servings: 4
The Good News Nichole Birdsall tops these crepes with strawberries, a superfruit high in vitamin C and potent antioxidants, and a creamy, orangey sauce sweetened with a splash of Bonterra Muscat dessert wine instead of sugar.
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup skim milk
- 1 large egg
- Vegetable oil
- 1 cup plain low-fat yogurt
- 2 tablespoons honey
- 1 tablespoon Muscat dessert wine
- 1/4 teaspoon grated orange zest
- 24 strawberries, sliced
- Confectioners' sugar, for dusting
In a small bowl, whisk the flour with the salt. Add the milk, egg and 1 tablespoon of oil and whisk until smooth. Cover and let rest for 20 minutes. In another small bowl, whisk the yogurt, honey, Muscat and zest.
Preheat the oven to 350°. Heat an 8-inch nonstick skillet. Rub the pan with an oiled paper towel. Add about 3 tablespoons of the crêpe batter, swirling the pan to coat evenly; pour off any excess. Cook the crêpe over moderate heat until the bottom is brown in spots and the sides are crisp, about 2 minutes. Flip the crêpe and cook for 1 minute longer. Transfer to a baking sheet; repeat to make 7 more crêpes.
Fold the crêpes into quarters and bake until hot, 4 minutes. Place 2 crêpes on each plate. Top with the yogurt sauce and garnish with the strawberries. Dust with confectioners' sugar and serve immediately.
Soft-Scrambled Eggs with Smoked Sablefish and Trout Roe Total
Time: 20 MIN Servings: 2
Andrew Carmellini's luxurious, creamy eggs are heavenly on their own, but serving them with smoky sable, briny roe and rich sour cream puts them over the top.
- 6 large eggs, beaten
- 1/4 cup plus 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- Kosher salt
- 4 ounces smoked sablefish, sliced 1/4 inch thick (see Note)
- Trout roe (see Note), thinly sliced scallions and sour cream, for garnish
- Toasted sesame, everything or plain bagels, for serving
In a medium nonstick skillet, combine the beaten eggs with the heavy cream and 1/2 tablespoon of the butter. Cook the eggs over moderately low heat, whisking them constantly, until small curds form and the eggs are creamy, 5 to 7 minutes. Remove the skillet from the heat.
Gently stir the remaining 1/2 tablespoon of butter into the eggs and season them lightly with salt. Spoon the eggs into 2 serving bowls and top with the sliced sablefish. Garnish with trout roe, sliced scallions and a dollop of sour cream. Serve right away with toasted bagels.
Notes If smoked sablefish and trout roe are unavailable, smoked salmon and salmon roe can be substituted.
Suggested Pairing Fragrant, vivid Chardonnay-based Champagne: NV Pierre Moncuit Hugues de Coulmet Blanc de Blancs Brut.
Blood Peach Bellini
Servings: makes 1 drink
The Blood Peach Bellini was originally made using super-seasonal summer blood peaches. This variation combines Campari, grenadine and white peach puree to approximate the rare fruit's flavor and color.
- 4 ounces chilled Prosecco
- 1/2 ounce Campari
- 1 ounce white peach puree (see Note)
- 1/2 ounce grenadine, preferably EO (see Note) or homemade
In a pint glass, gently stir all of the ingredients. Pour the drink into a chilled flute.
Notes Les Vergers Boiron and the Perfect Puree of Napa Valley (perfectpuree.com) both make high-quality fruit purees, including white peach. They're available online and at specialty food stores.
EO grenadine, made by the team at Employees Only, is available at employeesonlybrands.com.