Celery crêpes with juniper berries
Preparation 1 hour + shallow-frying 30 min
About 8 crêpes (ø 20 cm), serves 4 (hors d'oeuvre/starter or snack)
Ingredients
150-200 g prepared celery stalks (hard stems discarded)
5 dl skimmed milk
2 dl plain flour
2 eggs
7-8 juniper berries, crushed in mortar
1 teaspoon salt
1 teaspoon caster sugar
A pinch of ground white pepper
_____________________________________
8 teaspoons salted butter for frying
2 tblsp maple syrup (to drizzle on top)
A handful (30-40 g) of parmesan shavings (Parmigiano Reggiano or your favorite hard cheese) to sprinkle on top
A pinch of finger salt (to sprinkle on top)
Preparation
Cut the tender parts of celery stalks into generous bits and steam them for 30-40 min until overcooked and soft. Let cool.
Press the stalks with a masher. Add the milk, eggs and spices and mix well. Add the flour gradually while whisking. Let the flour puff up for 20-30 minutes.
Dose 1 teaspoon of butter and about 1 dl of batter with a ladle/clamshell on a small frying pan, roll over gently to level the batter and shallow-fry each crêpe on medium heat for ~1,5 min per side. Use a thin-edged turner to flip. Roll the crêpes onto a serving plate next to the frying pan to keep them warm.
Drizzle some syrup on top and finish with cheese shavings and a pinch of finger salt. Serve with e.g. Gose type beer with a hue of lemon.
Preparation 1 hour + shallow-frying 30 min
About 8 crêpes (ø 20 cm), serves 4 (hors d'oeuvre/starter or snack)
Ingredients
150-200 g prepared celery stalks (hard stems discarded)
5 dl skimmed milk
2 dl plain flour
2 eggs
7-8 juniper berries, crushed in mortar
1 teaspoon salt
1 teaspoon caster sugar
A pinch of ground white pepper
_____________________________________
8 teaspoons salted butter for frying
2 tblsp maple syrup (to drizzle on top)
A handful (30-40 g) of parmesan shavings (Parmigiano Reggiano or your favorite hard cheese) to sprinkle on top
A pinch of finger salt (to sprinkle on top)
Preparation
Cut the tender parts of celery stalks into generous bits and steam them for 30-40 min until overcooked and soft. Let cool.
Press the stalks with a masher. Add the milk, eggs and spices and mix well. Add the flour gradually while whisking. Let the flour puff up for 20-30 minutes.
Dose 1 teaspoon of butter and about 1 dl of batter with a ladle/clamshell on a small frying pan, roll over gently to level the batter and shallow-fry each crêpe on medium heat for ~1,5 min per side. Use a thin-edged turner to flip. Roll the crêpes onto a serving plate next to the frying pan to keep them warm.
Drizzle some syrup on top and finish with cheese shavings and a pinch of finger salt. Serve with e.g. Gose type beer with a hue of lemon.
Last edited:
