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 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
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
GLUTEN-FREE BUCKWHEAT CREPES
Crepes that can be eaten by those intolerant to gluten. These can be used for either sweet or savory fillings. They can be made ahead of time and reheated when necessary. The batter will stay in the refrigerator up to 24 hours if kept in an airtight container.
Provided by Buckwheat Queen
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 12m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk milk, eggs, and vegetable oil together in a bowl. Sift in all-purpose flour and buckwheat flour gradually, stirring constantly, until batter is quite runny.
- Melt butter in an 8-inch skillet or crepe pan over medium heat. Pour 1/4 cup batter into the skillet. Rotate the skillet until batter coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer to a cooling rack. Repeat with the remaining batter, whisking gently before using.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 13 g, Cholesterol 67 mg, Fat 5.9 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 1.8 g, Sodium 45.2 mg, Sugar 2.5 g
BUCKWHEAT CREPES
DH loves buckwheat crepes and I found this recipe in The Best Recipes in the World by Mark Bittman. They can be filled with almost anything savory. The batter should be allowed to sit for an hour before cooking but if you didn't plan ahead or just don't have time you could skip the resting period. The cooking time includes the 1 hour resting time.
Provided by Dreamer in Ontario
Categories Lunch/Snacks
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Add first 5 ingredients to a bowl, whisk until smooth and let it rest for 1 hour.
- Heat an 8 or 10 inch nonstick skillet over high heat for 2 minutes.
- Add a bit of butter or oil to thinl coat the bottom of the pan (pour out any excess butter or oil).
- Pour 1/4 cup of batter into hot pan and swirl it around so that it coats the bottom of the pan completely (pour any excess back into bowl of batter).
- Lower heat enough so that batter dries on top before it burns on bottom and cook for 1 to 2 minutes.
- Flip over crepe and cook other side for about 1/2 minute.
- Repeat until all batter has been used up adding more butter or oil to pan as needed (you won't need to add grease for every crepe).
- Stack crepes as they are finished.
- Fill as desired and serve.
- FILLING SUGGESTIONS:.
- Ham & Cheese.
- Layer thinly sliced ham and Gruyere or Emmental cheese in the centre of each crepe; fold the bottom edge 1/3 of the way to the centre the fold the sides in and the bottom over to make an envelope. Serve as is or, better yet, brown in melted butter just before serving.
- Fried Egg.
- For this filling you will add the egg as you make the crepes.
- Cook the first side of the crepe as in step 3.
- Next you turn the crepe and break an egg into the centre of the crepe.
- Quickly fold in the side and bottom to make an envelope, cover and cook until the yolk has just set (about 2 minutes).
- Add salt and pepper to taste and serve immediately.
Nutrition Facts : Calories 184.2, Fat 4.5, SaturatedFat 1.7, Cholesterol 97.3, Sodium 55.7, Carbohydrate 28.7, Fiber 3.2, Sugar 0.9, Protein 8.7
BASIC BUCKWHEAT CREPES
Provided by Marlena Spieler
Categories Milk/Cream Egg Breakfast Brunch Quick & Easy Low Cal Mother's Day New Year's Day Healthy Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 12
Number Of Ingredients 6
Steps:
- Place flour in medium bowl. Whisk in eggs, 1/4 cup oil, milk, 1 1/4 cups water, and salt.
- Heat 10-inch-diameter nonstick skillet over medium-high heat; brush pan with oil. Add 1/4 cupful batter to skillet; tilt to coat bottom. Cook crepe until golden on bottom, adjusting heat to prevent burning, 30 to 45 seconds. Using spatula, turn crepe over; cook 30 seconds. Transfer to plate. Repeat with remaining batter, stacking crepes between sheets of plastic wrap. DO AHEAD: Can be made 1 day ahead. Cover; chill.
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
GALETTE DE BRETAGNE (BUCKWHEAT CREPES FROM BRITTANY, FRANCE)
This authentic recipe is from a small fishing village in Brittany France, and makes up a huge amount (about 100 galettes) which are like crepes but for savoury fillings. The recipe is from a local restaurant so use the CHANGE feature to scale the amounts down to your needs. Do try and use real buckwheat flower. Hard to find but worth it. The trick is to prepare before hand, so get your mixture ready, then grate your cheese and prep your ham, spinach etc. Note that the ingredients only caters for the galettes and not the fillings which you make to order. For the usual filling described below, plan on also having an egg, two thin slices of ham, and a handful of spinach leaves per galette.
Provided by minkymorgan
Categories Dessert
Time 25m
Yield 100 serving(s)
Number Of Ingredients 6
Steps:
- Put the dry buckwheat flour and salt into the bowl, then with a spoon push the mix to the edges of the bowl leaving a hole in the center.
- Then pour some of the milk and add some of the eggs into the center of the bowl.
- With a spoon slowly fold in a little of the flour into the liquid and mix, always keeping the liquid soupy in texture.
- Continue to slowly add the milk and eggs to the center of the bowl and fold in the flour in this way so the mix is never sticky but rather always soupy.
- Doing this results in a non-lumpy mix that is very smooth.
- Mix for a few minutes with an electric mixer, while slowly adding the water to the bowl while mixing.
- Add the water as the flour thickens so that the mixture doesn't become sticky.
- The final mixture should be more watery than you would expect for North American pancakes, roughly the the consistency of melted chocolate.
- note: A secret tip for this recipe is to add at this point a table spoon of beer to the mix for every egg you added, as the malty beer really brings out the flavor of the buckwheat.
- Leave for a few hours in the fridge.
- After the mix is chilled, check the consistency, if it is too hard (most likely) then add enough extra water to make mix smooth.
- Again, it should be smooth, silky and as runny as melted chocolate.
- The mix is now ready to use.
- To make each galette, heat up two elements on your cooker.
- One at maximum temperature, the other on a medium heat.
- Place a very flat griddle or large frying pan on the maximum temperature hottest element of the cooker to heat up.
- Add 5 grams of butter to the heated frying pan and wait till it melts and turns brown.
- Then wipe the whole frying surface with paper towel to remove the butter leaving the pan lightly greased.
- Don't be afraid to reuse your paper towel and skip fresh butter between galettes.
- Lift your frying pan slightly off the grill, and add one ladle of mix to the hot pan, so it covers a large surface very thinly.
- Quickly tilt the pan so the mix runs over the whole surface evenly to the edges.
- Try not to add a second ladle to the pan - this doesn't work well, better to live with some holes in the galette.
- Cook the galette for 10-15 seconds on the highest heat, then start to lift the edges of the whole galette up from the pan with a non-stick flat mixing spoon.
- When you can get a good edge up with the spoon, move the pan to the lower heat element of the cooker.
- Lift up a good edge of the galette from the pan with the spoon, and with your fingers lift up the whole galette off the non-stick pan and then flip it over.
- The underside should be golden brown with a very few brown spots.
- Keep the pan on the lower medium heat.
- Now add the fillings to the top of the galette's cooked side.
- filling note. A usual filling is made like this: sprinkle on a little grated Gruyère cheese, then break an egg yolk (discard the white before hand) over the cheese in the center of the galette.
- To this, add 2 slices of diced ham onto the runny egg yolk, and then top it off with a handful of torn spinach leaves.
- The trick is not to overfill the galette.
- Alternatively try different types of cheese, like brie or cheddar, or skip the egg, or skip the ham/spinach.
- Try out loads of combinations - it's like pizzas, you can design your own.
- Let the toppings cook for up to about 1 minute.
- This is the reason to only use egg yolks, if runny they are nice, egg whites however are not nice undercooked.
- Now, Fold the cooked edges of the galette into the center to make a square, to hold the filling.
- Use a spatula to press down on the folded mix so it holds its shape.
- Carefully flip over the parcel, again press down on it with a spatula.
- The galette should have nice golden colour and some little brown spots on it.
- Serve immediately.
Nutrition Facts : Calories 244.4, Fat 8.1, SaturatedFat 4.1, Cholesterol 70.8, Sodium 78.4, Carbohydrate 36.9, Fiber 5, Sugar 1.4, Protein 9.2
BUCKWHEAT CREPES WITH SPICED-CHICKEN FILLING
Buckwheat adds flavor to chicken-filled crepes. This recipe may be ideal for anyone with IBD, Crohn's, or colitis-it adheres to low FODMAP diet standards.
Provided by Cheryl Slocum
Categories Crêpe Chicken Coriander Cumin Olive Oil Carrot Celery Cinnamon Orange Juice Parsley Oat Egg Soy Free Peanut Free Buckwheat Crohn's & Colitis Crohn's
Yield Makes 12
Number Of Ingredients 19
Steps:
- Filling
- Sprinkle chicken all over with coriander, cumin, and 1½ tsp. kosher salt. Heat oil in a large skillet with high sides or a large pot over medium. Cook chicken, skin side down, until golden, 6-8 minutes. Turn and cook on second side until golden brown, 6-8 minutes. Transfer chicken to a plate.
- Pour off all but 1 Tbsp. fat from pan. Add carrots, celery, and cinnamon sticks and cook over medium heat, stirring occasionally, until softened, 6-8 minutes. Stir in orange juice and 1½ cups water, scraping up any browned bits.
- Remove skin from chicken thighs; discard. Nestle chicken back into pan and add any accumulated juices on plate along with 4 parsley sprigs. Bring to a simmer, cover, and cook 30 minutes. Uncover and continue to cook until sauce is slightly reduced and chicken shreds easily, about 15 minutes more. Transfer chicken to a clean plate. Pour braising liquid through a fine-mesh sieve into a medium bowl, pressing on solids to extract juices; discard solids.
- Pour 2 cups braising liquid back into pan. Bring to a boil and cook until reduced by a quarter, about 5 minutes. Stir cornstarch and ¼ cup cold water in a small bowl until smooth. Whisking constantly, pour slurry into braising liquid in a slow, steady stream. Continue to cook, whisking occasionally, until sauce thickens, about 2 minutes. Remove from heat.
- Separate chicken meat from bones; discard bones. Shred meat, discarding any fatty parts, and add back to sauce; toss to coat. Finely chop leaves of remaining 4 parsley sprigs; stir into sauce. Taste and season with more salt if needed. Cover and keep warm. Do ahead: Sauce can be made and chicken shredded 3 days ahead. Transfer sauce and chicken to separate airtight containers; cover and chill. Add chicken to sauce and reheat together over medium-low just before serving.
- Crepes and assembly
- Pulse oats in a blender until finely ground. Add egg, buckwheat flour, kefir, salt, 1 Tbsp. oil and 1¼ cups water and blend until batter is smooth.
- Heat an 8" nonstick skillet over medium; brush lightly with oil. Pour 3 Tbsp. batter into center of pan; swirl pan to spread batter evenly into a 6"-8"-diameter crepe. Cook, undisturbed, until surface looks dry, bottom is golden brown, and sides easily separate from pan, about 2 minutes. Using a thin heatproof spatula, gently flip crepe and cook just until lightly golden, about 30 seconds. Transfer to a plate and repeat process with remaining batter, stacking crepes as you go and brushing pan with more oil every 3-4 crepes. Cover crepes with a clean kitchen towel to keep warm while you work.
- Working one at a time, spoon ¼ cup filling onto each crepe. Fold side nearest to you up an over filling to cover by about two thirds (you should see some of the filling poking out at the top). Fold in one side and then the other to make a triangle-shaped packet.
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BUCKWHEAT CRêPES | BLUE JEAN CHEF - MEREDITH LAURENCE
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Cuisine FrenchTotal Time 25 minsCategory EntréesCalories 88 per serving
- Add the buckwheat flour and pulse again just until blended and then thin with water to the right consistency.
- Brush the pan with a little melted butter and then pour in enough batter to just cover the bottom of the skillet. If you have any excess batter in the pan, pour it back out into the batter bowl. (Measuring with a ¼ cup measure is a great way to be consistent.)
BUCKWHEAT CRêPES - KING ARTHUR BAKING
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4.5/5 (16)Calories 70 per servingTotal Time 40 mins
- 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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