Caviar Crepes with Champagne

Thanks for visiting Gourmet Seafood.

Good food and drink go hand-in-hand when celebrating special events or dazzling colleagues, family and/or friends. Whether you are trying to impress or celebrate a special ocassion, you will want the very best in food and drink..and what can be more impressive than dining on caviar and sipping champagne to make even the most celebratory ocassion a complete success. This week's recipe is perfect for when you want to serve only the best.

Caviar Crepes

Ingredients for Crepes
oil, as needed
2 tablespoons of melted butter, as needed
3 eggs
3/4 cups of flour
1 cup milk
salt to taste

In a large mixing bowl, combine eggs, dill, parsley, flour, milk, butter and whisk until smooth (batter should be very thin and runny, like that of heavy cream.

Crepe Filling
2 teaspoons of chopped fresh dill
2 teaspoons chopped fresh parsley
1 cup creme fraiche
1/2 cup finely chopped scallion
2 ounces beluga caviar
2 ounces oestra caviar

In a medium-size bowl, mix sour cream, dill, parsley, scallions; delicately fold caviar into creme fraiche mixture (recipe for creme fraiche follows); spread mixture evenly over crepe and leave a 1 inch border around edges; roll crepe; cut crepes into 1 inch slices; arrange on serving platter.

Creme Fraiche
1 cup heavy cream
1 cup of dairy sour cream

Combine both creme fraiche and sour cream together; cover with plastic wrap and let set at room temperature until thickened (about 12 hours); cover and refrigerate until needed.

Selecting Champagnes

Although I am by no means an expert on selecting champagne and/or wine, in general, I have certainly been fortunate enough to have sampled some of the best champagnes, not at my expense, of course. Purchasing champagne can be somewhat intimidating, especially if you are not sure of what you want or like or even how to properly pronounce the names of certain types of champagne or wine. In that case, simply ask your wine merchant to suggest something for you and ask to sample some of their suggestions. Better yet, attend local champagne/wine tastings so that you'll not only get to taste a wide variety of them, but also learn the pronounciation of them as well. Some of my favorites are:

Very Expensive
Dom Perignon, 1964
Dom Perignon, 1973
Louis Roederer, 1994 Cristal Brut
Taittinger 1993 Comtes de Champagne Rose

Affordable
Dom Perignon 1993
Gosset 1990 Celebris
Veuve Clicquot NV Brut Yellow Label

Whether you choose to dazzle and impress colleagues, friends, family or simply want to reward yourself with some of life's more finer edible luxries, you can't go wrong with champagne and caviar, no matter how you choose to serve it!

Go To Page: 1 2