Mother's Day Brunch
Recipe Published: Sept 23, 2020 | Updated: May 18, 2021
Written by: Jasma
RECIPE BREAKDOWN
Difficulty: moderate | Time note: chia seed pudding requires at least 1 hour of chilling (overnight is best), crepe batter requires 30 minutes of resting | Serving: 1 pudding, 2 assembled crepes
INGREDIENTS
Crepes:
1 large egg
120 g (1/2 cup) canned coconut milk (or any milk of your choice)
65 g (1/2 cup) buckwheat flour
5 g (1 tbsp) flaxseed meal
Pinch of salt
5 g (1 tsp) olive oil
120 g (1/2 cup) water
Crepe Filling:
6 asparagus spears
8 shrimp, shelled and deveined
14 g (1 tbsp) butter
Salt and ground pepper
6 mushrooms, sliced
1 small shallot, diced
Lemon zest strips
13 g (1 tbsp) lemon juice
Modified Sauce Aurore:
7 g (1/2 tbsp) butter
8 g (1 tbsp) buckwheat flour
230 g (1 cup) chicken stock
60 g (1/4 cup) canned coconut milk
5 g (1/2 tbsp) tomato paste
1/2 tsp salt
pinch of ground nutmeg
35 g white cheddar cheese, shredded
Parfait:
12 g (1 tbsp) chia seeds
55 g (1/4 cup) dragon fruit purée
60 g (1/4 cup) warm coconut milk
140 g (1/2 cup) Greek yogurt (plus 1/2 tbsp honey if you want it to be sweetened)
Pinch of salt
Granola of your choice
Dragon fruit balls
Blueberries
Shredded coconut
SPECIAL EQUIPMENT
Non-stick pan
Melon baller (optional)
LET’S BEGIN!
Parfait
1. Reserve some fruit balls from a dragon fruit for assembly later. Puree the rest.
2. Combine the dragon fruit puree with warm coconut milk.
3. Mix in the chia seeds and salt with the liquid. Allow it to sit at room temperature for 10 minutes.
4. Transfer the pudding to the serving dish of your choice and keep it in the fridge for it to firm up.
Crepe batter
5. Combine the egg, coconut milk, and oil in a bowl.
6. Add the buckwheat flour, flaxseed meal, and salt to the wet ingredients. Whisk until smooth
7. Allow the batter to sit for 30 minutes at room temperature.
Crepe filling
8. Peel your shrimp and massage with some salt and pepper.
9. Slice your mushrooms and dice the shallot. Peel a lemon and reserve ¼ of it.
10. Blanch the asparagus in boiling water and some oil for 10-15 seconds. Immediately transfer into ice water.
Cooking
11. Thin out the crepe batter with a little water and spread onto a heated and greased non-stick pan.
12. Allow the crepe to cook until small bubbles form and the surface has set. Flip and cook for a few more seconds.
13. To cook the filling, melt some butter in the same pan and add the shrimp with lemon zest.
14. Once the shrimp have become slightly browned, squeeze in the juice of the reserved lemon. Cook for a few more seconds and remove the shrimp from the heat.
15. Remove the remaining lemon zest, and add the mushroom and shallot into the same pan. Cook until a caramel colour is formed.
16. To make the sauce, clean out the pan and melt the butter.
17. Whisk some flour into the butter until it becomes foamy, turn down the heat, then combine the chicken stock into the roux, stirring constantly.
18. Once the mixture has reduced, season with salt and nutmeg.
19. Combine the tomato paste with coconut milk and add it to the reduced chicken stock.
20. Pour in the shredded cheese, and let it melt with the residual heat. Reserve some sauce and coat the shrimp, mushroom, and shallot with the sauce.
Assemble
21. Place the blanched asparagus onto a crepe and spoon on the filling.
22. Assemble the parfait by layering on some yogurt, granola, and reserved dragon fruit balls. Top it all off with fresh blueberries and shredded coconut.
23. Serve with fresh salad and tea!