Thursday on DelmarvaLife, “Accidental Chef” Charles Oppman prepared a delicious dinner and a tasty French dessert. You’ll find the recipes below.
Sautéed Flounder Filets Almandine
Ingredients1/3 cup flour¼ cup toasted almond slicesfreshly ground salt and pepper, to taste1 large egg, whisked1 1⁄4 flounder fillets2 tablespoons olive oil2 tablespoons fresh lemon juice1 teaspoon lemon zest1 tablespoon butter1 tablespoon fresh chives, chopped
Directions1. Season filets with salt and pepper.2. Dredge flounder in flour, shake off excess. Coat filets with egg.3. Heat oil and butter in sauté pan; add fillets and sauté until browned, about 2 minutes per side.4. Remove to a serving platter or plate.5. Add chives and butter to finish sauce.6. Add toasted almond slice and pour sauce over fish and serve.
Crêpes
Ingredients2 large eggs1 1/4 cup milk1 cup AP flour1 tablespoon sugar (omit for savory crepes)3 tablespoons melted butter (cook the butter until it turns slightly brown)Butter, for coating the panPinch salt
Directions1. In a blender or food processor, combine all of the ingredients and pulse until thereis a smooth, lump-free batter. Place the crepe batter covered with plastic wrap in therefrigerator for 1 hour before proceeding. This allows the bubbles to subside so thecrepes will be less likely to tear during cooking. The batter will keep for up to 48hours. The batter should be the consistency of heavy cream. You might need to add alittle milk or flour to obtain the correct thickness.2. Heat a small non-stick pan on a low flame. Add a small amount of butter to coatthe hot pan. Swirl it so the whole pan is coated.3. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cookuntil the edges turn slightly brown, then flip and cook for 15 seconds. You can stackthem while warm. No problem, they won’t stick together.3. Continue until all batter is gone. After they have cooled you can stack them andstore in sealable plastic bags in the refrigerator for several days or in the freezer forup to two months. When using frozen crepes, thaw on a rack before gently peeling apart
