Frank & Lola’s At Margaritaville Hotel
Eric Troup & James Fontaine

1 cup all-purpose flour
1 ¼ cup milk
4 Tbsp. butter
1 Tbsp. minced chives
Pinch of kosher salt
2 Tbsp. butter

2 Tbsp. butter
¼ cup mushrooms, cleaned and sliced
½ cup baby arugula
½ cup baby spinach
12-14 large oysters
1 oz. lemon vodka
Goat cheese

1 lb. basil
1 ½ cups extra virgin olive oil
2 Tbsp. minced garlic
½ cup shredded parmesan cheese

Balsamic Glaze:
16 oz. balsamic vinegar
½ cup granulated sugar
½ tsp. kosher salt
4-6 thinly sliced prosciutto

Start making the balsamic glaze. This can be done up to 2 weeks in advance and stored in an airtight container and refrigerated. Pour balsamic vinegar, granulated sugar and kosher salt into a saucepot over medium heat, stir. Once it comes to a boil, stir again and every 4 minutes afterwards. Reduce the vinegar by half. It should take about 20 minutes and be thick and syrupy. Store in an airtight container and refrigerate. Start the pesto next. This can also be done a few days in advance. Trim the basil leaves off the stem and place in a food processor. Add garlic and parmesan to the food processor. Pulse a few times while scraping anything downwards into the bowl. While the food processor is running, slowly stream in the extra virgin olive oil. Store in an airtight container and refrigerate. Pre-heat oven to 350 degrees. Lay the prosciutto flat onto a lined baking pan. Cook for 10 minutes or until crunchy. Remove from the wax paper, place on a cooling rack and set aside. To make the crepe batter, place the flour and salt in a bowl and create a well in the center of the flour. Whisk the eggs and milk together and pour into the well. Whisk the flour and egg mixture together, then whisk in the butter. Strain the batter through a fine-mesh strainer and stir in the chives. Heat an 8 ½” non-stick crepe pan over medium heat until hot. Spray with a non-stick spray, then use a 1 ounce ladle to pour the batter into the center of the skillet (or add 2 Tbsp. batter to the skillet.) Rotate the skillet in a circular motion to cover the bottom of the pan evenly with the batter (if you hear it sizzle in the pan, your heat is too high.) Cook for 30-45 seconds to set the batter. Then use a small, narrow spatula to gently flip the crepe. Cook for only 10-15 seconds more, to set the second side. Remove the crepe and place it with the nicer side down on a paper towel. Repeat for the remaining crepes, spraying the pan as needed, and layering the paper towels and crepes. To make the filling, heat a saucepan over medium-high heat. Add butter. Once the butter is melted, add the oysters and mushrooms. Cook until most of the liquid has been cooked out of the pan. Carefully add the vodka to the pan. Once most of the vodka has been reduced, add the spinach and arugula. Saute until slightly wilted. For the assembly, spread a little of the goat cheese on the middle of the crepe. Place a little of the filling on top and fold the two sides over each of the filling. Place the folded side onto the center of the plate with an identical crepe next to it. Drizzle the balsamic glaze over the top of the crepes. Place the prosciutto chip standing up in the middle and press the 2 crepes together to hold it upright. Spoon some of the pesto mixture on top of the crepes and serve.