Buckwheat Quinoa Crepe Recipes

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.

CHEESESTEAK CREPE

Steps:

• For the crepe batter: Add the eggs, flour, oil, salt and 1 cup water to a blender and blend until it has a thin batter consistency.
• Combine the Monterey Jack and mozzarella together in a bowl to make a cheese blend.
• For the cheese sauce: Stack the American cheese, then add to a vacuum sealer bag. Add the milk and a pinch of salt in the same bag. Seal the bag.
• For the crepes: Add 1 tablespoon of the canola oil to a nonstick frying pan over medium-high heat for about 1 minute. Pour some batter into the pan, making sure it covers the whole pan. Let the batter settle, then add some cheese blend and let melt. Flip the crepe over and let it cook on the cheese side until melted, then remove the crepe from the pan. Repeat with remaining ingredients to make 9 more crepes.
• Heat the pan with the remaining tablespoon canola oil. Add the onions with a pinch of salt and a pinch of ground pepper until sauteed. Remove the onions, then add the rib eye to the pan. Add some granulated garlic, salt and pepper and cook until the meat is cooked all the way through.
• For the cheese sauce: Boil 2 quarts of water. Add the sealed cheese bag to the boiling water and let cook until melted, about 1 minute. Remove from the water.
• Fold a cooked crepe in half, then add 8 ounces rib eye and one scoop of onion in center of the crepe. Add the cheese sauce drizzle. If desired, add your favorite sauce or chimichurri. Roll the crepe over the center. Enjoy. Repeat to make 9 more crepes.

QUINOA BUCKWHEAT PILAF

Steps:

• Wash the quinoa. See recipe #16399 for complete instructions.
• Toast the quinoa in a hot dry skillet until slightly browned. Set aside.
• Likewise with the buckwheat. Put both in a pot with the boiling water, butter, shallot, and seasonings.
• Keep on low heat for 15 minutes or until the liquid is absorbed.
• Five minutes before the end, add vegetables if you wish.