Door County is full of great, local produce. The recipe below incorporates locally grown ramps (wild leeks) and our own Door County asparagus and morels. All are prized items! Unknown to me when we purchased our current home in Sister Bay, our back yard is absolutely full of ramps. Every spring in the morning I go out with my shovel and, as my two miniature dachshunds watch, dig up ramps for the evening menu.
- 1 cup flour
- 1/2 teaspoon salt
- 3 eggs
- 3 tablespoons unsalted butter, melted and cooled
- 1 cup milk
- 1/3 cup water
- 6 spears of blanched asparagus, cut in 1/2 inch pieces on a diagonal
- 6 shiitake mushrooms, finely sliced
- 3 morels, cleaned and sliced
- 3 ramps, cleaned and sliced in 1/4 inch pieces
- 1 1/2 cups loosely packed cleaned baby spinach
- 8 slices of Brie cheese
- 1 teaspoon butter
- 1 teaspoon olive oil
- If morels and ramps are unavailable, simply substitute different mushrooms and use green onions
- Click the link below for the on line hollandaise recipe
- Kristofer’s homemade hollandaise sauce recipe - add link
Clean the morels by slicing in half and brushing out any dirt that is inside of them. If you need to, use a damp paper towel to remove any excess dirt. Try not to immerse them in water as they are porous and will retain too much moisture.
Ramps are usually located in shady areas by trees. They have a long leaf that comes up in clumps.
Use a small shovel to dig them up. There will be a white bulb at the end of the leaves. Try to keep them intact. They do have a strong garlicky smell, but when cooked, the smell leaves and the taste is very subtle.
Wash the ramps under cool water to remove dirt. Using a small paring knife, remove the root end. There will be a thin white skin over the ramp. Remove the skin and place the washed ramps on a paper towel lined baking pan. Cover loosely with saran wrap and refrigerate until ready to use.
Make the crepe batter by placing the flour and salt in the bowl of a food processor. Add the milk, water and eggs and pulse to combine. Place the batter in a pitcher and let rest in the refrigerator for at least 1/2 hour. Can be made a day ahead.
When ready to make the crepes, place a teflon pan (about 7 inches in diameter) on medium heat. Heat the pan. When hot, spray with non stick food spray (PAM) then pour just enough batter in the pan to cover the bottom.
When the batter is set, carefully flip the crepe (I use a small spatula and sometimes just my hands to flip the crepe over.) Cook for just about one minute on the other side. Remove the crepes and place on a plate. Separate the cooked crepes with a piece of parchment paper so they do not stick together. You can make the crepes up to one day ahead. Cover loosely with saran wrap and place in the refrigerator until ready to use.
This recipe should make about 8 crepes. I make a few extra in case you tear any of them.
To make the hollandaise sauce
Use the link in the ingredients area to go to a previous recipe of the month that features how to make homemade hollandaise sauce. The hollandaise can be made several hours ahead and kept in a thermos. Rinse the thermos with hot water before using (this helps keep the sauce warm). Place the hollandaise sauce in the thermos and put it in a warm place in your kitchen. We place our on a small ledge above our stove.
Place the ramps, mushrooms and asparagus in the pan. Saute until cooked but still crisp….about 2 minutes.
Add the spinach and toss until it is wilted.
Place a crepe on your work area. Put 1/6 of the mixture into the middle of the crepe. Top with thin slices of brie cheese.
Bake in the preheated oven until heated through….about 7 to 8 minutes. Remove crepes from oven and place on a serving plate.
Drizzle with the hollandaise sauce.
Garnish with an edible flower or herb sprig.