Wolfgang Pucks Crepes Recipes

WOLFGANG PUCK'S PIZZA DOUGH

Steps:

• In a small bowl, dissolve yeast and honey in 1/4 cup warm water; set aside. In the bowl of an electric mixer fitted with a dough hook, combine flour and salt. Add oil, yeast mixture, and remaining 3/4 cup warm water; mix on low speed until dough pulls away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
• Turn dough out onto a clean work surface, and knead by hand until dough is smooth and firm, 2 to 3 minutes. Transfer dough to a large bowl, and cover with a clean, damp kitchen towel. Place bowl in a warm spot, and let rise for 30 minutes.
• Divide dough into four balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball; repeat 4 or 5 times. On a clean, unfloured surface, roll the ball under the palm of your hand until dough is smooth and firm, about 1 minute. Repeat with remaining balls; cover with a damp towel, and let rest for 15 to 20 minutes. Prepare as needed and arrange desired toppings.

WOLFGANG PUCK'S CHEESEBURGER SLIDERS

Steps:

• Preheat a grill or grill pan to medium-high (400 to 450 degrees F (200 to 230 degrees C)).
• Stir together mayonnaise, red onion, ketchup, vinegar, capers, parsley, thyme, and sugar in a small bowl until combined.
• Place beef in a large bowl. Add 3/4 teaspoon salt and 1/2 teaspoon pepper. Mix by hand until just combined. Make 12 meatballs by rolling beef mixture between your palms; transfer to a baking sheet. Flatten tops slightly. Drizzle with oil and season both sides with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Arrange patties on oiled grates; grill, uncovered, for 3 minutes. Flip, then top each with 1 piece cheese. Grill, uncovered, until cheese is melted and beef is cooked through, about 2 minutes. Meanwhile, put buns, cut-sides down, on grate; grill until toasted, about 1 minute.
• Top bun bottoms with a small spoonful of sauce. Add a patty, shredded lettuce, tomato slices, cornichon slices, and bun tops.

WOLFGANG PUCK'S CREPES

Steps:

• In a bowl, combine flour, sugar, salt, eggs and melted butter. Stir until smooth. Add milk and mix well. Strain.
• Heat a 7-inch crepe pan or nonstick omelette pan, melt 1 teaspoon butter over moderate heat.
• Pour in 2 or 3 tablespoons of batter. Cook the crepe until golden brown on the bottom, then flip using a spatula.
• Continue this process until all batter is used up.
• Crepes will keep well in the refrigerator or the freezer if wrapped airtight.
• Be creative with filling options. Enjoy!

WOLFGANG PUCK'S CREPES

Steps:

• In a medium bowl, whisk together eggs and 2 cups milk. Whisk in the flour, sugar, and salt and then 1/4 cup (4 tbs) melted butter.
• Refrigerate covered, 1 to 1 1/2 hours. Remove from refrigerator and whisk again. Batter should have the consistency of heavy (whipping) cream. If too thick, add remaining 1 or 2 tbs milk as necessary.
• To make crepes, heat a 9-inch skillet and brush with a little oil and butter. Using 1/4-cup ladle, ladle batter into the skillet and swirl around, coating the entire surface of the pan, pouring the excess batter back into the bowl.
• Over medium heat, cook until crepe is golden brown on one side, 30 or 40 seconds. With a spatula and/or fingers, turn crepe and cook until golden brown on second side. Turn out on clean towel. Repeat with remaining butter, oil, and batter until all the batter is used.
• Fill with anything. I love nutella!
• To serve, warm in oven. Sprinkle with sifted powdered sugar and, if desired, place a scoop of vanilla ice cream on the side of each crepe.

WOLFGANG PUCK'S SEA BASS IN PUFF PASTRY RECIPE BY TASTY

Steps:

• Heat the olive oil in a medium pan over medium heat.
• Add the celery, leeks, carrots, and a pinch of salt and white pepper, and sauté until the vegetables start to cook down.
• Add the cream and stir to coat the vegetables. Cook until the cream is thickened.
• Remove the pan from the heat.
• Line a baking sheet with parchment paper. Roll out both sheets of puff pastry until they are ⅓-inch thick. Transfer one sheet of puff pastry to the baking sheet.
• Cut the sea bass along the back to remove the spine, then butterfly open. Season with salt, pepper, and the tarragon.
• Scoop the cooked vegetables onto one side of the fish, then fold over the other fillet.
• Transfer the fish to the center of the sheet of puff pastry.
• Brush egg wash around the fish, then lay on the second sheet of puff pastry, pressing around the fish to seal. Use a paring knife to cut away the excess puff pastry in the shape of a fish.
• Brush the top of the puff pastry with egg wash and use the leftover pastry scraps to decorate the fish with an eye and gills. Use the tip of the knife or the large opening of a pastry tip to draw scales on the body and tail.
• Chill in the refrigerator for at least 30 minutes.
• Make the Chive Butter Sauce: In a medium saucepan over medium heat, combine the wine, lemon juice, shallots, and tarragon. Reduce until only a ¼ cup (60 ml) of liquid remains. Add the cream and reduce until the mixture thickens slightly.
• Slowly whisk in the butter, 1 piece at a time, until the sauce is glossy and thickened.
• Remove the tarragon stem and season with salt and pepper. Stir in the chives.
• Preheat the oven to 375℉ (190℃). When the oven is heated. Bake the fish for 15 to 20 minutes, or until the pastry is golden brown.
• Transfer the fish to a platter and garnish with fresh parsley and lemon wedges.
• To serve, cut the fish into individual portions and plate with a drizzle of Chive Butter Sauce.
• Enjoy!