Don't expect the usual crêpes: in Blanc's version, salmon and caviar add an unprecedented touch of elegance.
The dish
It seems easy to say “crêpes”, but... hold on! According to Georges Blanc, the golden pancakes of French tradition deserve an exceptional filling. In his recipe, the “wake-up” dish changes shape and draws on a conspicuous haul of savory products from the sea. No jams or powdered sugar: here, the focus is on a luxurious interpretation with salmon, caviar, and crème fraîche.
However, the real novelty lies in the batter: the savory version was created by the grandmother of the great French chef (Elisa, an authentic Mére Lyonnaise), who apparently served it at all hours of the day due to its intrinsic versatility. She used mashed potatoes together with flour to make the crêpe substantial in structure and particularly melt-in-the-mouth in the center; an idea worth copying, considering that the batter is easier to handle thanks to its greater thickness and the possibility of turning the “pancakes” without breaking them.
You can also add an unpeeled clove of garlic, a bay leaf, a sprig of rosemary and thyme, and a pinch of coarse salt to the cooking water: these will give additional depth and flavor to the classic taste. The basic procedure was reported on the Michelin Guide website; here it is for you with a decidedly unique topping, proposed at the Blanc restaurant.
Recipe for 8 people
Ingredients
- 500 g potatoes (preferably white)
- Milk, as needed
- 3 tablespoons flour
- 3 eggs
- 4 egg whites
- 2 tablespoons cream
- Salt, pepper, clarified butter
For the filling
- Crème fraîche or sour cream
- 8 slices of smoked wild salmon
- Caviar (optional!)
Preparation
Boil the potatoes in salted water and mash them with a little milk. Leave them to cool, then add the flour.
Pour in the whole eggs, egg whites, and cream, one after the other. Mix everything together until you obtain a mixture with a consistency similar to custard.
Put some clarified butter in a shallow pan and place it over high heat. When it is hot, pour in a spoonful of batter.
After about a minute, turn it over with a spatula; cook on both sides until done. Place on paper towels. Continue in this manner for each crêpe.
Serve with salmon, caviar, and crème fraîche in the quantities of your choice.
