Crêpe Recipe
rabbit confit, rabbit sauce, wild rice, scallion, dill hollandaise
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Ingredients
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Crêpe Batter
Rabbit Confit
Rabbit Sauce
Wild Rice
Dill Hollandaise
Garnish
Method
Crêpe Batter
- 1
Prepare the Crêpe Batter
In a mixing bowl, whisk together the flour and salt. In another bowl, whisk the eggs and milk together, then gradually add to the flour mixture while stirring to prevent lumps. Finally, stir in the melted butter. Let the batter sit for at least 30 minutes.
Rabbit Confit
- 2
Cook the Rabbit Confit
In a large pot, add the rabbit legs and cover with duck fat or olive oil. Add the smashed garlic, thyme, bay leaf, peppercorns, and salt. Cook on low heat for about 2-3 hours until the rabbit is tender and falling off the bone. Remove the rabbit from the fat and let cool slightly. Shred the meat and set aside.
Rabbit Sauce
- 3
Make the Rabbit Sauce
In a saucepan, combine the shredded rabbit meat with rabbit cooking fat, chicken stock, and white wine. Simmer on low heat for about 15 minutes, then season with salt and pepper to taste. Stir in the chopped parsley before serving.
Wild Rice
- 4
Cook the Wild Rice
In a saucepan, bring water to a boil and add the wild rice and salt. Reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender. Drain any excess water and set aside.
Dill Hollandaise
- 5
Prepare the Dill Hollandaise
In a heatproof bowl, whisk the egg yolks and lemon juice until thick. Gradually whisk in the melted butter until the sauce is thick and creamy. Stir in the chopped dill and season with salt to taste.
Crêpe Assembly
- 6
Cook the Crêpes
In a non-stick skillet over medium heat, add a small amount of butter. Pour in about 1/4 cup of crêpe batter and tilt the pan to spread it evenly. Cook for 1-2 minutes until the edges are golden, then flip and cook for another minute. Repeat until all batter is used.
- 7
Assemble the Dish
On each crêpe, place a spoonful of wild rice and shredded rabbit confit. Drizzle with rabbit sauce and top with a dollop of dill hollandaise. Garnish with sliced scallions.