food

Barley Crêpes with Cabbage and Sauce Pierre

At Canlis in Seattle, Best New Chef Brady Williams reinvents classic cuisine with innovative techniques. For his Barley Crêpes with Cabbage and Sauce Pierre, Williams wraps grilled fermented cabbage in a savory buckwheat crêpe, accompanied by rich sauce Pierre. The cabbage in this barley crêpe is elevated with naturally fermented Japanese ayu fish sauce.

Ingredients

FERMENTED CABBAGE

  • 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)

CRÊPES

  • 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