BUCKWHEAT CRÊPES WITH FRESH RICOTTA AND STRAWBERRIES
Yields: 14, 2-ounce crêpes
1 cup buckwheat flour
1 cup all-purpose flour
1 pinch kosher salt
3 whole eggs
2 ¼ cups milk
2 teaspoons vanilla bean paste
Zest from one navel orange
1/3 cup granulated sugar
2 ounces Grand Marnier (orange flavored liqueur)
1. Combine all the ingredients in a blender, and blend until smooth. Cover the batter with plastic wrap and chill in the refrigerator for at least 2 hours.
2. When you’re ready to make crêpes, thin the batter with small amounts of milk as needed, using less milk for thicker crêpes and more milk for thinner ones.
3. Over medium-high heat, heat a 12-inch crêpe pan or non-stick skillet. Lightly grease the pan with butter or pan spray (preferable), then pour in enough batter (about 2 ounces) to thinly coat the bottom of the pan. Swirling the pan as you pour the batter will help ensure an even coating.
4. Cook the crêpe for 1 to 2 minutes on the first side, until golden-brown and lifts from the pan easily. Flip the crêpe over and cook for another 1 to 2 minutes on the other side.
5. Transfer cooked crêpes to a plate, stacking them on top of one another, and keeping a towel over them. Use cooking spray between each layer to help prevent sticking. Set aside until ready for assembly and plating.
Yields: 14, 2-ounce portions
24 ounces Bellwether Farms Jersey cow’s milk ricotta
1 cup grated parmesan cheese
Zest from one lemon
1 tablespoon kosher salt
2 egg yolks
1. In a mixing bowl, bring all ingredients together and mix until fully incorporated.
Yields: About 1 quart strawberries
1 quart strawberries, trimmed, washed, and quartered
½ cup granulated sugar
Juice and zest of one lime
1. In a medium-size bowl, combine the strawberries, sugar, lime juice, and lime zest. Gently mix, allowing the sugar to evenly coat the strawberries. Chill in the refrigerator for at least 30 minutes.
1. Spoon 2 ounces of the ricotta farce into the center of the crêpe.
2. With a spoon or offset spatula , spread across the crêpe creating a rectangle in the center.
3. Fold each side of the crêpe inwards maintaining the rectangular shape. Top with macerated strawberries, and finish with pine cone or maple syrup or a light dusting
Located just south of San Francisco in the idyllic town of Woodside, The Village Pub opened its doors in 2001 and quickly secured its reputation as one of the top restaurants in the Bay Area. It has received one Michelin star for 15 consecutive years. The wine list, which features over 3,500 labels, has received Wine Spectator’s highest honor, a Grand Award, for 11 consecutive years. Shortly after opening, Chef Mark Sullivan was selected as one of Food & Wine’s “Best New Chefs.”