BUCKWHEAT CRêPES RECIPE - NYT COOKING
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
Total Time 2 hours 15 minutes
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//schema.org, Calories 146, UnsaturatedFatContent 5 grams, CarbohydrateContent 15 grams, FatContent 7 grams, FiberContent 2 grams, ProteinContent 6 grams, SaturatedFatContent 2 grams, SodiumContent 198 milligrams, SugarContent 2 grams, TransFatContent 0 grams
BUCKWHEAT CREPES WITH HAM, GRUYERE AND FRIED EGG RECIPE
Buckwheat crepes are a staple in Brittany, France and eaten at all times of the day. This one is perfect for breakfast paired with some jam or equally lovely as lunch served with a well-dressed mustardy salad.
Provided by Food Network
Total Time 1 hours 35 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F and lightly grease 2 baking sheets with butter.
- Add the milk, granulated sugar, 2 of the eggs and 1/4 teaspoon salt to a blender and blend until smooth. Add the all-purpose flour, buckwheat flour and 2 tablespoons of the butter and blend until smooth, about 1 minute. Transfer the mixture to a bowl. (See Cook’s Note.)
- Heat a 12-inch nonstick skillet over medium heat. Brush with butter, add 1/2 cup of the batter and tilt the skillet to swirl the batter evenly over the skillet. Cook until the bottom of the crepe is firm and the edges lift from the skillet, about 2 minutes. Flip and cook until the other side is firm, about 30 seconds. Transfer to a plate and cover with a paper towel. Repeat with the remaining batter, brushing the skillet with butter each time. Wipe out the skillet after the last crepe and reserve for later use.
- Transfer a crepe to a work surface and top with 1/2 cup of the cheese, leaving a 1 1/2-inch border all the way around. Top with 2 slices of ham. Fold the top and bottom borders in toward the center, pressing the crepe into the ham so that it sticks. Repeat with the right and left borders to create a square. Transfer the crepe to one of the prepared baking sheets using a spatula. Repeat with remaining crepes, cheese, and ham. Bake until the crepes are warm and the cheese is melted, about 10 minutes.
- Meanwhile, heat the remaining butter in the reserved skillet over medium heat. Crack the remaining 6 eggs into the skillet. Cook until the whites are set but the yolks are still runny, about 4 minutes.
- Top each crepe with a fried egg. Sprinkle with chives before serving, or sprinkle with confectioners' sugar and serve with red currant jelly.
Nutrition Facts : ServingSize 1 of 16 servings, Calories 266, FatContent 17g, SaturatedFatContent 9g, CarbohydrateContent 10g, FiberContent 1g, SugarContent 5g, ProteinContent 18g, CholesterolContent 149mg, SodiumContent 795mg
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BUCKWHEAT CREPES RECIPE - NYT COOKING
Reviews 4
Total Time 40 minutes
- To fill crepes, remove from oven. Raise oven temperature to 350 degrees. Place one crepe on a plate (replace towel on others), and spread about 3 tablespoons filling across one end. Roll end just enough to enclose mixture. Fold in two sides of crepe, then continue to roll. Place filled crepes in a baking dish just large enough to hold them. Pour a portion of filling's sauce over top and place in oven 15 to 20 minutes, or until warmed through. Serve immediately.
BUCKWHEAT CREPES RECIPE - NYT COOKING
Reviews 4
Total Time 40 minutes
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Reviews 5.0
Total Time 1 hours 35 minutes
Calories 184.2 per serving
- Add salt and pepper to taste and serve immediately.
BUCKWHEAT CREPES WITH HAM, GRUYERE AND FRIED EGG RECIPE
From foodnetwork.com
Total Time 1 hours 35 minutes
Cuisine french
Calories 266 per serving
- Top each crepe with a fried egg. Sprinkle with chives before serving, or sprinkle with confectioners' sugar and serve with red currant jelly.
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Reviews 4
Total Time 8 hours 30 minutes
- Season with salt and pepper. Drink with hard cider, not too cold.
BUCKWHEAT CREPES WITH HAM, GRUYERE AND CARAMELIZED ONI…
Reviews 3
Total Time 3 hours 5 minutes
Calories 238 per serving
- For the caramelized onions: Melt the butter in a medium saute pan over medium heat. Add the onions and sugar and cook, stirring occasionally, over low heat until soft and caramelized, about 30 minutes. Stir in a few tablespoons of vinegar and cook for 1 minute longer. Add the thyme and season with salt and pepper. For the buckwheat crepes: Combine the milk, 3/4 cup water, the flours, oil, salt, pepper and eggs in a blender and blend until smooth. Cover and refrigerate for 2 hours and up to 8 hours. The longer it sits, the more tender the crepes. Preheat the oven to 350 degrees F. Brush a crepe pan or 8- to 10-inch nonstick pan with some of the melted butter and heat over medium heat until it begins to sizzle. Lift the pan at a slight angle and pour 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook until golden on the other side, 1 to 2 minutes more. Transfer to a plate and cover. Repeat with more butter as needed and the remaining batter. For assembling the crepes: Return a crepe to the warm pan. Spread some onions over the surface, scatter some grated cheese over the onions, and tear a ham slice and drop across the surface. Fold the crepe in half, then in half again to make a triangle, and heat through to melt the cheese. Serve.
BUCKWHEAT CRêPES RECIPE (SWEET OR SAVORY) | KITCHN
From thekitchn.com
Total Time 2100S
Category Crêpe, Main dish, Lunch, Pancake, Breakfast, Brunch
Cuisine Europe, French
Calories 97 cal per serving
- Repeat with remaining batter to make 14 to 16 more crêpes, adding a few drops of olive oil and wiping the pan with a paper towel after every other crêpe.
BUCKWHEAT CREPES RECIPE - NYT COOKING
Reviews 4
Total Time 40 minutes
- To fill crepes, remove from oven. Raise oven temperature to 350 degrees. Place one crepe on a plate (replace towel on others), and spread about 3 tablespoons filling across one end. Roll end just enough to enclose mixture. Fold in two sides of crepe, then continue to roll. Place filled crepes in a baking dish just large enough to hold them. Pour a portion of filling's sauce over top and place in oven 15 to 20 minutes, or until warmed through. Serve immediately.
BUCKWHEAT CREPES RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 35 minutes
Calories 184.2 per serving
- Add salt and pepper to taste and serve immediately.
BUCKWHEAT CREPES WITH HAM, GRUYERE AND FRIED EGG RECIPE
From foodnetwork.com
Total Time 1 hours 35 minutes
Cuisine french
Calories 266 per serving
- Top each crepe with a fried egg. Sprinkle with chives before serving, or sprinkle with confectioners' sugar and serve with red currant jelly.
GALETTES COMPLèTES (BUCKWHEAT CREPES) RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 8 hours 30 minutes
- Season with salt and pepper. Drink with hard cider, not too cold.
BUCKWHEAT CREPES WITH HAM, GRUYERE AND CARAMELIZED ONI…
Reviews 3
Total Time 3 hours 5 minutes
Calories 238 per serving
- For the caramelized onions: Melt the butter in a medium saute pan over medium heat. Add the onions and sugar and cook, stirring occasionally, over low heat until soft and caramelized, about 30 minutes. Stir in a few tablespoons of vinegar and cook for 1 minute longer. Add the thyme and season with salt and pepper. For the buckwheat crepes: Combine the milk, 3/4 cup water, the flours, oil, salt, pepper and eggs in a blender and blend until smooth. Cover and refrigerate for 2 hours and up to 8 hours. The longer it sits, the more tender the crepes. Preheat the oven to 350 degrees F. Brush a crepe pan or 8- to 10-inch nonstick pan with some of the melted butter and heat over medium heat until it begins to sizzle. Lift the pan at a slight angle and pour 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook until golden on the other side, 1 to 2 minutes more. Transfer to a plate and cover. Repeat with more butter as needed and the remaining batter. For assembling the crepes: Return a crepe to the warm pan. Spread some onions over the surface, scatter some grated cheese over the onions, and tear a ham slice and drop across the surface. Fold the crepe in half, then in half again to make a triangle, and heat through to melt the cheese. Serve.
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