LORANGE CREPE Recipe

Make the Crepe Batter

In a mixing bowl, whisk together the flour and salt. In another bowl, beat the eggs and add the milk and melted butter. Gradually whisk the wet ingredients into the dry until smooth. Let rest for 30 minutes.

Cook the Crepes

Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter into the skillet, swirling to coat the bottom. Cook until the edges lift and the underside is light golden, about 2 minutes. Flip and cook for another minute. Repeat with remaining batter.

Prepare the Rabbit

Season the rabbit legs with salt and pepper. In a large pot, melt duck fat or olive oil over low heat. Add the rabbit, garlic, and thyme. Ensure the rabbit is fully submerged. Cook gently for 2-3 hours until tender.

Shred the Rabbit

Once cooked, remove the rabbit from the fat and let cool. Shred the meat from the bones and set aside.

Make the Sauce

In a saucepan, combine rabbit stock, heavy cream, salt, and pepper. Simmer over medium heat until slightly thickened, about 10 minutes. Stir in butter before serving.

Cook the Wild Rice

In a pot, combine wild rice, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 45-50 minutes until tender. Drain any excess water.

Make the Hollandaise

In a heatproof bowl, whisk egg yolks and lemon juice. Place over simmering water and whisk until thickened. Gradually whisk in melted butter and stir in fresh dill and salt.

Assemble the Dish

On a plate, place a crepe, fill it with shredded rabbit confit and wild rice, then fold. Drizzle rabbit sauce over the top and finish with dill hollandaise. Garnish with chopped scallions.