Happy Mother's Day!
What could be better on Mother's Day than breakfast in bed? Dinner in bed? That's good too.
I have prepared a rich and decadent meal for this most auspicious of days because it is all about the pampering. And, since the mom in my house is.. me!, I am up for as much pampering as possible.
This meal looks and tastes over-the-top gourmet, but is actually fairly easy to put together. Make your crepe batter and let it rest in the fridge for a few hours, trim your asparagus and drizzle with a little olive oil and season with kosher salt and fresh cracked black pepper. Roast it in a single layer until just nicely toasty.
Make your crepes - it doesn't even matter if they are perfectly formed - you are rolling them anyway. When they are done and stacked, make your Bearnaise sauce. When that is done, quickly form your stuffed crepes - lay one crepe flat, add a piece of smoked salmon, and three spears of roasted asparagus. Roll that baby up and plate 2-3 per person. Spoon on Bearnaise sauce and garnish with capers. Voila! Delicious breakfast, or even dinner, in bed.
Mark Bittman How To Cook Everything Vegetarian
online recipe sourced from Tummy Treasure
for I Heart Cooking Clubs, Breakfast in Bed
1 cup all-purpose flour
1 1/4 cups milk, plus more if needed
2 tablespoons butter, melted and cooled, plus more for cooking
1. Whisk together all the ingredients except the butter for cooking until smooth; you can do this in a blender. If the mixture isn't quite pourable, add a little more milk. If the time allows, let the batter rest in the refrigerator for an hour or up to 24 hours.
2. Put an 8 or 10 inch nonstick skillet over medium heat and wait a couple of minutes; add a small pat of butter. Stir the batter and use a large spoon or ladle to pour a couple of tablespoons of the batter into the skillet. Swirl it around so that it forms a thin layer on the bottom of the pan.
3. When the top of the crêpe is dry, after about a minute, turn and cook the other side for 15 to 30 seconds. (The crêpe should brown only very slightly and not become crisp at all.) Bear in mind that the first crêpe almost never works, even for professionals, so discard it if necessary, there is plenty of batter.
4. Stack the crêpes on a plate as you make them, and keep them warm in a low oven while you make the remaining crêpes. Even better, fill each crêpe while it's still in the pan, putting the filling in the center of the bottom third of the crêpe. If you want your filling warmed, keep the pan over low heat for a few minutes. Either roll the crêpe starting at the end with the filling or fold the bottom third over the filling, fold in the sides, then fold the crêpe from the bottom up. Slide it onto a plate and serve. Repeat the process, adding butter to the skillet and adjusting the heat as needed, until all the batter is used up.
adapted from Mark Bittman, How to Cook Everything
1 tbsp minced shallot
2 tsp minced fresh tarragon leaves or 1/2 tsp dried
Salt and freshly ground pepper to taste
1/3 cup white wine or other vinegar
2 egg yolks
1 tbsp water
8 tbsp (1 stick) butter, cut into pieces
Freshly squeezed lemon juice, if needed
1. In a small saucepan, combine the shallot, tarragon, S&P, and vinegar, and turn the heat to medium low. Cook until all but about 2 tbsp of the vinegar has evaporated. Cool.
2. Bread the egg yolks with the water and stir into the vinegar mixture. Return to the stove over low heat and beat continuously with a wire whisk until thick, about 5 minutes.
3. With the heat as low as possible, use a wooden spoon to stir in the butter a bit at a time. Add the remaining tarragon and taste; add salt and pepper if necessary and, if the taste is not quite sharp enough, a bit of lemon juice. If the sauce is too thick, stir in hot water, a teaspoon at a time. Serve immediately.