Best Brown Butter Egg Crepes With Sage Figs Arugula And Prosciutto Recipes

CREPES

Steps:

• In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
• Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

ROASTED FIGS AND PROSCIUTTO

Steps:

• Preheat the oven to 425 degrees F.
• Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
• Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.

BROWN BUTTER EGG CREPES WITH SAGE, FIGS, ARUGULA AND PROSCIUTTO

Steps:

• In a bowl whisk up eggs, a pinch of salt, and sage.
• Heat a 12-inch nonstick skillet over moderate heat and use a very thin spatula or fish spatula to manipulate the eggs. Swirl in butter to coat the pan and when it foams let it begin to brown. Add eggs and let them settle, then gently lift pan a bit and begin swirling the eggs to edges of bottom of pan, forming a thin omelet about 10 inches wide. When the eggs begin to dry on top and steam, a few bubbles will form. Remove pan from heat and top with prosciutto, layering it evenly down the center and covering the surface. Place arugula in a small bowl and add a few curls of Parmigiano-Reggiano, then dress with lemon juice and EVOO and season with salt. Top ham with greens and figs, again working down the center of the crepe. Fold in sides of crepe, like swaddling a doll. Carefully transfer to plate.