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
WHOLESOME BUCKWHEAT CREPES
These gluten-free, lactose-free crepes are not only made 100% with buckwheat, but they use wholesome raw buckwheat groats instead of buckwheat flour, which often has a very strong flavor when not fresh. Soaking the groats before using them develops a lovely texture and a delicious, soft nutty taste. After blending you end up with a smooth batter. These crepes do not crisp up and become golden but they are very pliable and go great with maple syrup, berries, jam, and mashed bananas as filling.
Provided by Beyker
Categories 100+ Breakfast and Brunch Recipes Crepes Savory
Time 4h15m
Yield 2
Number Of Ingredients 7
Steps:
- Combine buckwheat groats with about 1 1/3 cup water in a bowl; allow to soak, draining and rinsing once or twice during soaking, 4 hours to overnight.
- Rinse and drain groats one final time. Transfer drained groats to a blender with egg, brown sugar, cinnamon, salt, and 1/2 cup water; blend into a smooth batter. Blend more water into the mixture as needed to reach a smooth, spreadable texture.
- Lightly grease a skillet and place over medium heat.
- Pour about 1/3 cup batter into the skillet; lift and tilt the skillet to swirl the batter evenly over the skillet; return to heat.
- Cook for about 2 minutes. Gently flip the crepe and cook the other side until the crepe is firm in the middle, about 2 minutes more; flip again and cook about 12 seconds. Plate and serve immediately.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 54.1 g, Cholesterol 93 mg, Fat 3.8 g, Fiber 5.4 g, Protein 9.7 g, SaturatedFat 0.8 g, Sodium 336 mg, Sugar 14.7 g
BUCKWHEAT CREPES WITH MUSHROOM FILLING
The crepes can be refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing) and plastic wrap, and placed in a freezer bag, up to one month. Thaw completely before filling. The mushroom filling can be made two days ahead and stored in the refrigerator. When Martha made these crepes on Cooking School episode 404, she made a half recipe and finished each serving with a fried egg.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 5h
Yield Makes 24 crepes
Number Of Ingredients 14
Steps:
- Crepes: Combine all ingredients in a blender and puree until smooth, about 1 minute. Transfer to a bowl, cover, and refrigerate until cold, at least 2 hours and up to 1 day.
- Whisk batter until smooth. Melt 1/2 teaspoon butter in a 10-inch nonstick skillet or crepe pan over medium heat. Tilt skillet at a 45-degree angle, pour in a scant 2 ounces batter (slightly less than 1/4 cup), and immediately swirl and shake skillet in a circular motion to evenly distribute in a thin film across bottom. Cook until edges of crepe turn golden, about 45 seconds. Carefully flip crepe and cook just until set, about 30 seconds. Transfer to a paper-towel-lined plate. Melt another 1/2 teaspoon butter and continue cooking crepes in the same manner, whisking batter between crepes and stacking cooked crepes on top of one another. Let crepes cool completely, about 30 minutes.
- Mushroom filling: Melt 3 tablespoons butter in a large skillet over medium-high heat. Add half of shallots and half of thyme and cook until fragrant, about 30 seconds. Add half of mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until mushrooms are softened and golden brown in places, about 10 minutes. Add 1/4 cup wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until most of wine is evaporated; transfer to a large bowl. Cook remaining shallots, thyme, and mushrooms in the same manner; transfer to bowl. Let mixture cool and remove thyme. Stir in creme fraiche and season with salt and pepper.
- Assembly and serving: Preheat oven to 350 degrees. Spoon 1/4 cup filling into center of each crepe; fold in half, then in half again to form a triangle. Transfer crepes to a rimmed baking sheet, overlapping slightly; cook until warmed through and edges are crisp, about 10 minutes. Transfer to a serving platter, garnish with thyme, and serve immediately.
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.
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
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