BUCKWHEAT CRêPES WITH CARAMELIZED APPLES
Buckwheat crêpes have wonderful earthy/nutty flavor. They are equally at home with a sweet or savory topping. If you have any caramelized apples left over, stir them into your yogurt for breakfast.
Provided by Martha Rose Shulman
Categories brunch, dinner, dessert
Time 1h
Yield 12 crêpes, serving 6
Number Of Ingredients 13
Steps:
- Place milk, water, eggs and salt in a blender. Cover blender and turn on at low speed. Add flours, then butter or oil and increase speed to high. Blend for 1 minute. Transfer to a bowl, cover and refrigerate for 1 to 2 hours.
- Place a nonstick or seasoned 8-inch crêpe pan over medium heat. Brush with butter or oil and when pan is hot, just before it begins to smoke, remove from the heat and ladle in about 3 tablespoons batter. Tilt or swirl pan to distribute batter evenly and return to the heat. Cook for about 1 minute, until you can easily loosen the edges with a spatula. Turn and cook on the other side for 20 to 30 seconds. Reverse onto a plate. Continue until all of batter is used up. Keep warm in a low oven.
- To make the caramelized apples, heat a large, heavy skillet over medium-high heat. Add butter. When it begins to color add sugar, apples, cinnamon and nutmeg. Turn heat to high and cook the apples, shaking and flipping them in the pan or stirring with a heat-proof spatula, until they have softened and caramelized, 5 to 10 minutes.
- Place a warm crêpe on a plate and spoon apples onto one half. Fold the crêpe over, then fold over again (to a quarter circle) to make room for another crêpe. Repeat with another crêpe. Top with a spoonful of crème fraiche or yogurt, and serve.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 10 grams, Carbohydrate 30 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 251 milligrams, Sugar 11 grams, TransFat 0 grams
BUCKWHEAT CREPES WITH HAM, GRUYERE AND FRIED EGG
Buckwheat crepes are a staple in Brittany, France and eaten at all times of the day. This one is perfect for breakfast paired with some jam or equally lovely as lunch served with a well-dressed mustardy salad.
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F and lightly grease 2 baking sheets with butter.
- Add the milk, granulated sugar, 2 of the eggs and 1/4 teaspoon salt to a blender and blend until smooth. Add the all-purpose flour, buckwheat flour and 2 tablespoons of the butter and blend until smooth, about 1 minute. Transfer the mixture to a bowl. (See Cook's Note.)
- Heat a 12-inch nonstick skillet over medium heat. Brush with butter, add 1/2 cup of the batter and tilt the skillet to swirl the batter evenly over the skillet. Cook until the bottom of the crepe is firm and the edges lift from the skillet, about 2 minutes. Flip and cook until the other side is firm, about 30 seconds. Transfer to a plate and cover with a paper towel. Repeat with the remaining batter, brushing the skillet with butter each time. Wipe out the skillet after the last crepe and reserve for later use.
- Transfer a crepe to a work surface and top with 1/2 cup of the cheese, leaving a 1 1/2-inch border all the way around. Top with 2 slices of ham. Fold the top and bottom borders in toward the center, pressing the crepe into the ham so that it sticks. Repeat with the right and left borders to create a square. Transfer the crepe to one of the prepared baking sheets using a spatula. Repeat with remaining crepes, cheese, and ham. Bake until the crepes are warm and the cheese is melted, about 10 minutes.
- Meanwhile, heat the remaining butter in the reserved skillet over medium heat. Crack the remaining 6 eggs into the skillet. Cook until the whites are set but the yolks are still runny, about 4 minutes.
- Top each crepe with a fried egg. Sprinkle with chives before serving, or sprinkle with confectioners' sugar and serve with red currant jelly.
BUCKWHEAT CRêPES
My favorite French street food, these are easy crêpes to make. If you keep them in the freezer, you can pull one out and top it with blanched spinach and a fried or poached egg for a quick and delicious meal. In France the crepe is made on a large, flat, hot griddle, and the egg is cracked right on top of it. That doesn't work well in a home crêpe pan. It's easier to have the crêpe already made and then top it with the fried egg.
Provided by Martha Rose Shulman
Categories brunch, main course
Time 2h15m
Yield About 12 8-inch crêpes
Number Of Ingredients 13
Steps:
- Place the milk, water, eggs and salt in a blender. Cover the blender, and turn on at low speed. Add the flours, then the canola oil, and increase the speed to high. Blend for one minute. Transfer to a bowl, cover and refrigerate for one to two hours.
- Place a seasoned 7- or 8-inch crêpe pan over medium heat. Brush with butter or oil, and when the pan is hot, remove from the heat and ladle in about 3 tablespoons batter. Tilt or swirl the pan to distribute the batter evenly, and return to the heat. Cook for about one minute, until you can easily loosen the edges with a spatula. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all of the batter is used.
- Bring a large pot of generously salted water to a boil, and add the spinach. Blanch for 20 seconds, and transfer to a bowl of ice water. Drain and squeeze dry. Chop and season with salt and pepper.
- Heat the crêpes in a dry skillet over medium heat (or use the skillet you used to fry your eggs). Top with a spoonful of spinach, and top the spinach with the egg, setting the egg to one side so you can fold the crêpe over. Sprinkle the cheese over the top, fold the crêpe over, and transfer to a plate with a spatula. Serve hot.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 2 grams, TransFat 0 grams
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
These savory buckwheat crepes go well with any sort of condiments. I like to put some cheese in a line across the center and fold both sides in to look like a wrap.
Provided by IGumanoid
Categories Crepes and Blintzes
Time 50m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 124 calories, Carbohydrate 18.2 g, Cholesterol 37.9 mg, Fat 3.9 g, Fiber 2.4 g, Protein 5.3 g, SaturatedFat 1.2 g, Sodium 30.6 mg, Sugar 3 g
BUCKWHEAT CRêPE MADAMES
Enjoy these buckwheat pancakes with eggs, cheese and ham for breakfast or brunch. They're good for Pancake Day or something different at the weekend
Provided by Cassie Best
Categories Breakfast, Brunch, Lunch, Snack, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Mix the flour, 1 egg, the milk and a pinch of salt in a jug or bowl. Set aside for 30 mins, or up to 3 hrs. Mash together the mustard, cream and cheese in another bowl. Heat the oven to 200C/180C fan/gas 6, and line two baking trays with baking parchment or foil.
- Melt the butter in a large frying pan, then once foaming, add enough batter to just cover the pan, swirling it to cover the surface in a thin layer (pour any excess back into the batter bowl). Cook until the surface is set and the underside is browning, carefully flip and cook for another minute or 2, then take off the heat.
- Spoon a quarter of the cheese mixture onto the middle of the pancake, using the spoon to create space in the centre to hold an egg. Crack one into the space and lay a few pieces of ham around the edges. Fold each side of the pancake in towards the centre to make a square. Cook in the pan for another 30 secs-1 min, then transfer to a baking tray. Repeat with the rest of the pancakes, then bake for 6-7 mins until the egg whites are set. Serve with fried mushrooms or wilted spinach, if you like.
Nutrition Facts : Calories 411 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 1.7 milligram of sodium
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- To make the crêpe batter: Combine all the ingredients (except water) in a blender, and blend until smooth., Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight., When you're ready to make crêpes, thin the batter with water, using less water for thicker crêpes and more water for thinner ones., Preheat a crêpe pan or non-stick skillet over medium-high heat.
- Lightly grease the pan with butter, oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter will help ensure an even coating., Cook the crêpe for 1 to 2 minutes on the first side, until it's golden and lifts from the pan easily.
- Flip it over and cook for another 1 to 2 minutes on the other side., Transfer cooked crêpes to a plate, stacking them on top of one another, and keeping a towel over them., Fill as desired; serve warm.
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