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Crepe Aumoniere with Strawberry and Lemon Salad by Laurent Loudeac


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Crepe Aumoniere with Strawberry and Lemon Salad, Coconut and Lime Sauce

Laurent Loudeac

http://www.hippopotamus.co.nz/

 

Crepe Mixture:

150g plain flour

1 teaspoon caster sugar

240 ml milk

2 eggs

1 orange rind, finely grated

1 tablespoon icing sugar

 

Place flour, sugar, icing sugar and orange rind in a bowl.  Add eggs and half of the milk.  Start whisking until you obtain a smooth paste, then add remaining milk and whisk until you have a nice runny mixture.  Rest for at least 30 minutes.

Dip a piece of paper towel in melted butter and use to brush base of a 16cm non-stick crepe pan or frypan over medium heat.  When hot, pour in just enough batter to cover the base.  Tilt pan so batter covers base in a thin film and pour any excess back into the jug.  Cook crepe for about one minute until underside is golden, then using a plastic spatula, flip the crepe over.  Cook other side for just under a minute until golden.

Transfer to a plate and repeat for remaining crepe mixture, stacking crepes on the plate as you go.

 

Strawberry Salad:

1 punnet strawberries cut into quarters

Zest of 1 lemon blanched twice

1 large mint leaf finely chopped

1 teaspoon Icing Sugar

1 teaspoon passionfruit syrup with seeds

100 gr crème fraiche

 

Mix all ingredients (except cream fraiche) in a bowl.  Let marinate for about 30 minutes in the fridge.

 

Coconut and Lime Sauce:

300 ml Coconut cream

The juice of 1 large lime (or 2 small limes)

1 tablespoon honey

 

Bring coconut cream to the boil then add honey so that it melts.  Turn heat off and add lemon juice and grated rind.

To serve, put crepe flat down on plate.  Spoon strawberry salad into the middle, top with a teaspoon of creme fraiche and close the crepe like a bag using a blanched orange rind string to tie it up.

In a plate/bowl, spoon the coconut sauce, put the aumoniere in the middle, garnish with mint and serve.

A great summer dessert!

 

 


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