Today July 25th, is my dear sister Loretta’s birthday. Having an older sister is a very unique experience that not everyone can truly know about. We are all products of our environment, and even if we are completely unaware of it, having that ‘big sis, little sis’ dynamic as you grew up, was a huge influence.
I remember how much I enjoyed being with Loretta and doing things together. She always seemed to have the answer to the ‘question’ and was just so much fun to be with.
Since Loretta was the ‘older’ one, she was expected to be more responsible and set an example, leaving me more lee-way to be a bit of a ‘dreamer’ at times. I have always valued Loretta’s advice and honest opinions. I am truly grateful to have her in our lives.
Although Loretta can’t be with us today, I think she would enjoy these little seafood crepes.
Crepes, whether they are rolled or stacked, sweet or savory make such a special meal. I remember some years ago, Brion & I had the pleasure of Loretta’s company on a trip to France. One of the first foods we enjoyed in France was crepes. They definitely made a lasting memory for the three of us.
Today, I wanted to do something a bit different. Sometimes, the name of a dish is simply inspired by its appearance. Such is the case of the crepes called ‘Beggar’s Purse’. The traditional dish consists of mini crepes topped with a good serving of high quality caviar and a dollop of sour cream. The edges of the crepe are pulled up into pleats and tied with a bow of chives. The resulting little bag looked like a purse.
Since then, the dish has been cloned thousands of times and the name beggar’s purse has become a somewhat generic term applied to dishes with various toppings tied in a similar way to resemble a purse. In addition to crepes, phyllo pastry, wonton wrappers or tortillas are used.
In North America, the beggar’s purse, reportedly derived from the French ‘aumoniere‘ pastry, has gilded origins. The dish became popular in the 1980’s. Aumoniere is a type of pastry but it also a medieval term for a small purse or pouch generally used in the 13th & 14th centuries. These purses were often embroidered.
HAPPY BIRTHDAY, LORETTA!
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- 1 1/2 cups flour
- 1/2 tsp sea salt
- 3 large eggs
- 2 Tbsp melted butter
- 1 1/4 cups milk
- 1/2 cup cold water
- a few chives, chopped (optional)
- Clarified butter, canola or vegetable oil for frying crepes
- 1 Tbsp butter,
- 200 grams fresh mushrooms, chopped
- 1 1/2 Tbsp soy sauce
- 1 1/2 Tbsp cornstarch
- 454 grams bay scallops, rinsed & slightly chopped ( OR a shrimp/scallop medley)
- 3 Tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 5 green onions, thinly sliced
- 3 Tbsp fresh cilantro, finely chopped
- 10 -12 whole water chestnuts, rinsed & finely chopped
- 12 fresh chives, blanched, at least 8-inches long
- 2 Tbsp butter,
- 2 cloves garlic, minced
- 1/2 tsp fresh rosemary, minced (optional)
- 2 Tbsp flour
- 1 cup low-fat milk
- 1 cup low-fat 1/2 & 1/2 cream
- 100 grams Gorgonzola cheese, crumbled
- pepper to taste (optional)
Ingredients
Crepe Batter
Scallop Filling
Gorgonzola Sauce
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- In a medium sized bowl, combine flour & salt. Add eggs, melted (cool) butter & milk; whisk to incorporate then add the water. Continue whisking until smooth then fold in chopped chives. Batter should coat the back of a spoon like heavy cream, but if it is too thick, add a bit more water or milk. Refrigerate for a minimum of 2 hours (or up to 2 days).
- In a saucepan, saute mushrooms until moisture evaporates. In a medium bowl, whisk together soy sauce & cornstarch; add prepared scallops, ginger, garlic, green onion, cilantro & water chestnuts, mix together. Stir mixture into sauteed mushrooms & cook only until scallops are translucent. Set aside to cool until ready to use.
- In a saucepan, melt butter over low heat. Add garlic & rosemary (if using); cook for 1 minute. Sprinkle in the flour & stir to make a paste. Whisk in milk & 1/2 & 1/2 cream. Stir & cook for 3-4 minutes or until thick. Add crumbled Gorgonzola, stir until smooth & season with pepper if desired.
- Blanche chives in a small saucepan of boiling water 10 seconds. Drain & plunge into an 'ice bath'. Pat dry on paper towels.
- Heat the clarified butter (oil or cooking spray) in a crepe pan or skillet. Remove crepe batter from fridge & before you use any , give it a quick tap on the counter. Place 1/4 cup of the batter into the pan & swirl to even it out & form a circle. When the edges start to pull away & the crepe looks cooked in the middle, give the crepe a quick flip & cook for just 10-20 seconds on the other side. Repeat with remaining batter.
- Divide scallop filling between the 12 crepes, placing a portion of mixture in the center of each crepe. Gather the sides up to enclose the filling, secure with a toothpick & tie closed with a chive. Remove the toothpick.
- On serving plates, ladle some Gorgonzola sauce. Place 3 'beggar's purses' (per serving plate) on top the sauce. At this point, you may want to give each plate 30 seconds of heat in the microwave.
- These little 'purses' can be served as appetizers or a main dish of 3-4 per serving.