Buckwheat Crepes With Whipped Coconut Cream 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 WITH WHIPPED COCONUT CREAM

Steps:

• In bowl, mix buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar.
• Add vanilla coconut milk and oil. Whisk until smooth. Let rest 10 minutes.
• Meanwhile, whisk culinary coconut milk with vanilla cultured coconut milk. Set aside.
• Heat small cast-iron pan over medium heat. Grease lightly with oil.
• Add 1/4 cup batter to hot pan, twirling to spread batter out in a thin layer.
• Cook for about 2 minutes per side, using spatula to loosen edges. Transfer to plate and repeat with remaining batter.
• Spoon a layer of coconut cream inside crepes and roll up.
• Garnish and fill crepes with your choice of toppings and fillings. Some suggestions include fresh berries, toasted nuts, seeds, vegan chocolate, coconut chips, etc.

BUCKWHEAT CREPES WITH THYME CREAM TOMATOES

Steps:

• For the crepes:
• Sift the flours together with the salt into a bowl. Make a well in the center, and crack the eggs into it, then pour in the buttermilk, and oil. Whisk the liquids together, then gradually draw the flour in from the sides to make a smooth batter. (If necessary, add water.) Cover the bowl with plastic wrap, and let sit at room temperature for 2 hours. Before frying, stir in enough water to bring the batter to the consistency of thin cream.
• Heat a crepe pan and brush lightly with clarified butter. Pour in a spoonful of batter and swirl it around the crepe pan to coat the bottom and make a thin sheet. Fry the batter until the edges crispen and curl slightly, and the underside is golden, about 3 minutes. Flip and continue cooking to finish, about another 2 minutes. Continue making the crepes, piling them up and keeping them warm as you continue.
• For the tomatoes:
• Melt the butter in a saute pan. Add the tomatoes, cut-side down. Poke their backsides a few times with the tip of a knife to prevent the skins from bursting. Cook 10 minutes. Flip, and cook 5 minutes on the other side, scattering over the thyme as you do so. Season the tomatoes with salt, and pepper, to taste. Pour over the cream, and cook until reduced to a thick sauce around the tomatoes, about 5 minutes depending on your heat. Serve.
• For the plate:
• Fold a crepe and place it on a plate, then top it with tomatoes and sauce. Enjoy!

BUCKWHEAT CREPES WITH APPLES

Steps:

• Using a food processor or a blender, process the first 8 ingredients (milk-vanilla) together for one minute or until smooth.
• Heat a 7-inch crepe pan over medium-high heat, brushed lightly with oil.
• Spoon 1/4 of the batter into the corner of the pan, tillting pan until it coats bottom of pan.
• Cook crepe until bottom is firm and brown, loosening corner with a knife.
• Turn crepe and cook other side.
• Slide cooked crepe onto plate while cooking remaining crepes, stirring batter and brushing with additional oil as necessary.
• To make filling: melt butter in skillet and add apples, cinnamon, sugar and nutmeg and cook, stirring, for 10 minutes or until apples are tender.
• Add rum (or juice) and cook until liquid is absorbed (8-10 minutes).
• Spoon 1/4 of the filling into crepe, roll and sprinkle with powdered sugar and ice cream (or whipped cream) to serve.

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.