Tea-infused truffles, savory soups, tantalizing tartlets, French-inspired desserts - is there anything Michele De Luca-Verley from Newport's la maison de COCO can't do beautifully? Sourcing from local farmers and her own backyard garden in Portsmouth, the chef/chocolatier bought her French-inspired cooking to The Rhode Show this morning and wowed the gang. Try this recipe to wow your Easter and springtime guests!
Savory Roasted Asparagus Crepe
Ingredients:
2 eggs
2 tablespoons unsalted Butter, melted
1 cups Milk
1 cups all purpose Flour, sifted
Pinch of salt
Herbs of choice
Savory Filling
1 Cup Shy Brothers Farm’s Cloumage cheese
Zest ½ of Lemon
Roasted Asparagus
Steps:
1. Melt butter in a crepe pan, set aside to cool.
2. Add milk to bowl, break eggs one at a time into milk and mix.
3. Sift flour into the milk mixture, making sure that you have no visible lumps of flour.
4. Add cooled butter to milk, egg, flour mixture.
5. Add herbs of choice.
6. Set aside for about a half hour so that flour is absorbed into the liquid.
WATCH MICHELE WORK HER MAGIC ON THE RHODE SHOW:
Roasted Asparagus Crepe: wpri.com