Crepe Tarts with Port Wine Sauce
Ingredients
- For the crepe tarts
- 2 prepared Crepes (or thin pancakes)
- 6 eggs
- 4 Tbsps Whipped cream
- salt
- ground white peppers
- softened butter (for brushing molds)
- For the port wine sauce
- 400 milliliters red Port wine
- 100 grams Veal au jus (veal stock)
- 2 Star anise
- 2 pods Cardamom
- salt
- freshly ground peppers
- 250 grams mixed Mushrooms
- 50 grams Bacon
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 1 generous pinch Lemon peel (zested)
- parsley (for garnish)
Preparation steps
For the crepe tarts, cut the crepes into thin strips. Brush 4 small ramekins or small cups with butter and fill with the crepe strips. Beat the eggs with the cream and season with salt and pepper. Pour over the crepe strips. Place the ramekins in a hot water bath and bake in a preheated oven at 200°C (approximately 400°F) for about 30 minutes.
Meanwhile, for the port wine sauce, trim the mushrooms and cut in half or quarters, as necessary. Peel and finely chop the onion and garlic. Finely dice the bacon. Cook the onion, garlic and bacon in hot butter. Add the mushrooms and cook until tender. Season with lemon zest, salt and pepper. Add the star anise, the crushed cardamom pods and the port wine. Cook until reduced to 125 ml (approximately 1/2 cup). Stir in veal jus. Season with salt and pepper.
Unmold the crepe tarts onto a warm plates (run a small knife carefully around the rim). Pour the port wine sauce over the tarts. Sprinkle with parsley.
