Barley Crêpes with Cabbage and Sauce Pierre

Active Time: 1 HR 5 MINTotal TimeN/A
Yield: Serves : 8

At Canlis in Seattle, Best New Chef Brady Williams balances classic components with modern techniques. For his Barley Crêpes with Cabbage and Sauce Pierre, Williams envelops grilled fermented cabbage in a savory buckwheat crêpe, accompanied by rich sauce Pierre. The cabbage in this barley crêpe calls for naturally fermented Japanese ayu fish sauce. Sweeter and milder than the Vietnamese version; ayu fish sauce is available at well-stocked Asian grocery stores and at You can order the shio koji and black vinegar in this recipe at



  • 2 quarts water
  • 7 tablespoons kosher salt
  • 1 medium head green cabbage (about 2 1/2 pounds), cored, quartered, and rinsed
  • 3 thyme sprigs
  • 1/4 cup grapeseed oil
  • 1/3 cup shio koji (such as Marukome Nama)
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons kurozu vinegar with seaweed (such as Kong Yen Vegetarian Black Vinegar)
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon ayu fish sauce (such as Maruhara Ayu Gyosho)


  • 3/4 cup whole milk
  • 2 large eggs
  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 1/3 cup whole-wheat flour (about 1 3/8 ounces)
  • 3 tablespoons malted barley flour (about 3/4 ounce)
  • 1 teaspoon kosher salt
  • 1 teaspoon clarified butter or ghee


  • 1 3/4 cups (14 ounces) chilled unsalted butter, cut into 1-inch pieces, divided
  • 1/3 cup minced shallots (about 3 medium shallots)
  • 1 3/4 cups dry vermouth
  • 3/4 cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper

How to Make It

Step 1    Make the fermented cabbage

Combine 2 quarts water and salt in a large bowl, stirring until salt dissolves. Add cabbage quarters, and weigh down with a plate to completely submerge. Cover with cheesecloth, and let stand at a cool room temperature of 65°F to 70°F 5 days or up to 7 days.

Step 2    

Heat a grill pan over medium-high. Drain cabbage, and pat dry. Using thyme sprigs as a brush, brush cabbage with oil. Place cabbage on lightly oiled pan, and grill, turning occasionally, until charred on all sides, 10 to 12 minutes.

Step 3    

Chop charred cabbage. Place 31/2 cups chopped cabbage in a large bowl; reserve remaining cabbage for another use. Add shio koji, lemon zest, lemon juice, kurozu vinegar, dill, and fish sauce to chopped cabbage; stir to combine.

Step 4    Make the crêpes

Whisk together milk and eggs in a large bowl. Add flours and salt; whisk until completely smooth.

Step 5    

Heat an 8-inch nonstick skillet over medium; brush lightly with clarified butter just to coat bottom of skillet. Add 3 tablespoons batter, and swirl to evenly distribute batter.

Step 6    

Cook until bottom is golden brown, 45 seconds to 1 minute. Flip and cook until crêpe is set, about 15 seconds. Remove crêpe, and repeat with remaining batter to make a total of 8 crêpes.

Step 7    Make the sauce Pierre

Melt 1/4 cup chilled butter in a medium saucepan over medium. Add shallots, and cook, stirring often, until translucent, about 3 minutes. Add vermouth, and cook until reduced by half, about 15 minutes. Gradually add remaining 1 1/2 cups chilled butter, whisking constantly, until all butter is incorporated and sauce is emulsified. Whisk in cream, Worcestershire, lemon juice, salt, and pepper.

Step 8    Assemble the crêpes

Place about 1/3 cup fermented cabbage on bottom half of 1 crêpe, and fold over to create a half-moon. Place crêpe in a shallow bowl with folded edge in middle of bowl. Pour about 1/3 cup sauce Pierre into bowl along the folded edge of crêpe, filling empty side of bowl. Repeat procedure with remaining crêpes, fermented cabbage, and sauce Pierre.

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