Buckwheat Crêpes With Creamy Leeks And Baked Eggs Recipes
BUCKWHEAT CRêPES WITH CREAMY LEEKS AND BAKED EGGS
This all-in-one brunch dish is luxurious to eat and easy to make. Buckwheat flour is optional, but it lends an earthy nuttiness and traditional French flavor.
Provided by Renee Erickson
Categories Bon Appétit Crêpe Breakfast Brunch Egg Leek Bake Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 19
Steps:
- Make the batter:
- Whisk eggs, sugar, and salt in a large bowl to combine. Whisk in milk, followed by all-purpose flour, then buckwheat flour. Blend batter with 4 Tbsp. butter just to incorporate. Strain through a fine-mesh sieve into a medium bowl. Cover and chill batter at least 12 hours to allow flour to hydrate.
- Let batter sit at room temperature 1 hour before cooking.
- Stir briskly to reincorporate flour that will have settled to the bottom. Batter should be the consistency of heavy cream (adjust with more flour if too thin or milk if too thick). Heat a 10" nonstick skillet over medium. Brush skillet lightly with remaining 1 Tbsp. butter. Lift pan away from heat and pour 1/4 cup batter in the middle of skillet and quickly swirl pan to distribute batter evenly. Cook until crêpe begins to set and edges brown, about 2 minutes. Carefully loosen with a heatproof rubber spatula, flip, and cook until other side is lightly browned, about 1 minute. Stir batter to reincorporate; make another crêpe with 1/4 cup batter. (Recipe yields enough batter for 8 crêpes; reserve extra for coming days.)
- Assemble the crêpes:
- Preheat oven to 450°F. Heat oil in a medium skillet over medium-high. Add leeks, season with salt, and cook, stirring occasionally, until beginning to soften (do not let brown), about 5 minutes. Add cream, lemon zest, lemon juice, and cayenne; season with salt. Bring to a simmer; cook until leeks are very soft and most of cream has reduced, 6-8 minutes.
- Place 2 crêpes on a parchment-lined baking sheet. Evenly spread 1/4 cup warm leek mixture over each crêpe, leaving a 2" border around edges. Make a well in the center and crack 1 egg into each; season with salt. Bake until egg whites are cooked through but yolks are still runny, 6-8 minutes. Remove from oven and fold edges of crêpes up and in toward centers. Top with dill and black pepper.
- Do Ahead
- Batter can be made 2 days ahead. Keep chilled.
More about "buckwheat crêpes with creamy leeks and baked eggs recipes"
BUCKWHEAT CRêPES RECIPE - KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (19)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.
BUCKWHEAT CRêPES FROM ELISABETH PRUEITT - FOOD52
From food52.com
Reviews 3Servings 10-12Cuisine FrenchCategory Breakfast
BUCKWHEAT CREPES WITH CREAMY LEEKS AND BAKED EGGS
From bonappetit.com
4.3/5 (7)Estimated Reading Time 3 minsServings 2
BUCKWHEAT CREPES RECIPE | THE BITTMAN PROJECT
From bittmanproject.com
THE EASIEST BUCKWHEAT CREPES - THE HEALTHY FOODIE
From thehealthyfoodie.com
BUCKWHEAT CREPES (BLINI) – MODERN FAMILY COOK
From modernfamilycook.com
THE 3-INGREDIENT ACADIAN FLATBREADS I SERVE FOR BREAKFAST, LUNCH, …
From seriouseats.com
BUCKWHEAT CREPES WITH CREAMY LEEKS AND BAKED EGGS
From readablerecipes.com
BUCKWHEAT CRêPES WITH CREAMY LEEKS AND BAKED EGGS
From mentalholistic.com
FRENCH BUCKWHEAT CRêPES - A BAKING JOURNEY
From abakingjourney.com
BUCKWHEAT CRêPES WITH CREAMY LEEKS AND BAKED EGGS RECIPES …
From food-recipe.info
BUCKWHEAT CREPES WITH CREAMY LEEKS AND BAKED EGGS
From punchfork.com
BUCKWHEAT CRêPES WITH CREAMY LEEKS AND BAKED EGGS RECIPES
From tfrecipes.com
BUCKWHEAT CREPES RECIPE FOR CHANDELEUR - EASY FRENCH FOOD
From easy-french-food.com
BUCKWHEAT CRêPES WITH LEEK JAM - MEDIUM
From medium.com
PERFECT BUCKWHEAT CRêPES | RECIPE | FOOD & STYLE
From foodandstyle.com
BUCKWHEAT CRêPE MADAMES - GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
BUCKWHEAT CRêPES RECIPE (SWEET OR SAVORY) | THE KITCHN
From thekitchn.com
SWEET CREPES WITH FARMER'S CHEESE FILLING | TASTE OF LITHUANIA
From tasteoflithuania.com
BUCKWHEAT CRêPES WITH CREAMY LEEKS AND BAKED EGGS
From tappecue.com
WHAT IS A CREPE? HISTORY AND HOW TO MAKE THEM - ESCOFFIER
From escoffier.edu
INA GARTEN BUCKWHEAT CRêPES “COMPLèTE” - INA GARTEN EATS
From inagarteneats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
