Buckwheat Crepes With Roasted Apricots Recipes

BUCKWHEAT CREPES WITH ROASTED APRICOTS

Steps:

• In a medium bowl, whisk together the eggs, milk, water and sugar. Sift together the buckwheat and all-purpose flour and the salt and whisk into the liquid mixture. Add the melted butter or oil and whisk together. Insert a hand blender and blend for 1 minute. If you don't have a hand blender, blend the mixture in a regular blender for 1 minute and pour back into the bowl. Cover and let sit for 1 hour.
• Place a seasoned or nonstick 7- or 8-inch crepe pan over medium heat. Brush with butter or oil and when the pan is hot, remove from the heat and ladle in about 1/4 cup batter if using an 8-inch pan, 3 tablespoons for a 7-inch pan. Tilt or swirl the pan to distribute the batter evenly and return to the heat. Cook for about 1 minute, until you can easily loosen the edges with a spatula and the crepe is nicely browned. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all of the batter is used up.
• Preheat the oven to 400 degrees. Place the apricots in a baking dish large enough to accommodate them in a single layer, but not too large. Place the butter, honey and almond extract in a small saucepan or in a ramekin and heat until the butter melts, either on the stove or at 50 percent power for 25 seconds in the microwave. Pour over the apricots and toss together. Turn the apricots cut side down. Place in the oven and roast for 10 to 15 minutes, until the apricots are soft. Remove from the oven.
• Heat the crepes. Place 3 large or 4 small apricot halves on each crepe. Spoon a little of the juice in the pan over the apricots, but leave enough to spoon over the crepes. Sprinkle on some pistachios. Either roll up the crepe or simply fold over the apricots. Spoon juice from the pan over the crepe, garnish with more pistachios and serve. If you wish, serve these with a little honey-sweetened yogurt or vanilla ice cream.

BUCKWHEAT CREPES

Steps:

• Melt 5 tablespoons butter in an 8-inch nonstick skillet. Combine the melted butter, both flours, the milk, eggs and salt in a blender and process until smooth (set the skillet aside). Let the batter rest at room temperature at least 1 hour or overnight. Stir in the parsley, if desired.
• Preheat the oven to 300 degrees. Heat the skillet over medium heat until a drop of water sizzles in it. Lightly butter the skillet, then add a scant 1/3 cup batter and quickly swirl to coat the bottom of the pan. Cook until the crepe sets and browns around the edges, about 2 minutes. Carefully lift with a rubber spatula, flip over and cook about 30 more seconds. Transfer to a plate.
• Repeat with the remaining batter, adding more butter as needed and stacking the finished crepes. Wrap the crepes in a damp dish towel and place in the oven to reheat, about 10 minutes.
• Serve with assorted fillings.
• Heat 2 tablespoons butter in a large skillet over medium-low heat. Add 2 sliced onions and 2 thyme sprigs. Season with salt and pepper and cook until the onions are lightly browned, about 20 minutes.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 12 ounces spinach and cook until just wilted, about 4 minutes. Season with salt and pepper.
• Heat 3 tablespoons butter in a large skillet over medium-high heat. Add 1 pound chopped wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through. Remove from the heat and add a handful of parsley.
• Saute 1 1/4 pounds shrimp (peeled and halved lengthwise) in 2 tablespoons butter with 1 strip lemon zest, 2 tarragon sprigs and salt and pepper until the shrimp turn pink, 3 to 4 minutes. Add a squeeze of lemon juice and 1/2 cup white wine and simmer 1 minute. Remove from the heat; add 4 tablespoons chopped cold butter and some parsley.

BUCKWHEAT CREPES

Steps:

• Whisk eggs, sugar, and salt together in a large bowl. Pour in milk and whisk to combine. Gradually add 1 1/2 cups plus 2 1/2 tablespoons buckwheat flour and whole wheat flour, whisking to combine. Don't be afraid if the mixture looks too watery; it works well. Stir in 1 tablespoon vegetable oil.
• Heat a frying pan over medium-high heat. Brush the bottom with a little oil and pour in 1 ladle of batter in a swirl, so it spreads evenly into a thin layer. Cook until bubbles form and crepe is browned on the bottom, 1 to 3 minutes, then flip and repeat on the other side. Remove to a plate and repeat to cook remaining crepes, adding more oil as needed.