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.
BASIC CREPE RECIPE
Steps:
- In a bowl whisk together flour, water, eggs and a dash of salt until smooth. Let sit for 5 to 10 minutes. Rub an oiled paper towel along the inside of an 8-inch nonstick skillet. Heat skillet. Pour 1/4 cup batter onto the pan. Swirl batter around to cover surface. Cook over medium heat until firm, about 20 -30 seconds. Flip crepe with fingers or spatula. Cook for about 7 seconds on other side. Remove from pan and stack on a plate.
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
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
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 BRUNCH CREPES
My husband and I enjoy these delicious crepes with sweet berry sauce and cream on Saturday mornings or even at supper time with sausage and eggs. They're considered a delicacy here, especially with a drizzle of maple syrup. -Sharon Dyck Roxton Falls, Quebec
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 35m
Yield 3 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, beat whipping cream until stiff peaks form; fold into sour cream. Cover and refrigerate. In a large bowl, whisk eggs and milk. In another bowl, mix flours and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Meanwhile, in a small saucepan, combine sugar, cornstarch and salt; whisk in water until smooth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add berries; cook over medium-low heat until berries pop. Stir in 1-1/2 teaspoons butter and lemon juice until butter is melted. Set aside and keep warm., Heat 1 teaspoon remaining butter in an 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes between pieces of waxed paper or paper towels. Serve crepes with berry sauce and cream mixture.
Nutrition Facts : Calories 516 calories, Fat 27g fat (16g saturated fat), Cholesterol 180mg cholesterol, Sodium 577mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 2g fiber), Protein 10g protein.
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.
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. Another recipe from my crazy experiments in the kitchen!
Provided by Ravenhood
Categories Breakfast
Time 4h20m
Yield 6-8 crepes, 2 serving(s)
Number Of Ingredients 7
Steps:
- Soak buckwheat groats in double the amount of water for 4 hours or overnight (you can get away with soaking them for 1 1/2 hours but they`re better after 4 hours of soaking). Rinse them once or twice during soaking if possible.
- When it comes time to using them, drain and rinse the buckwheat groats very well. Put all ingredients into a blender and blend until smooth.
- Preheat a greased skillet on medium heat or almost medium heat. Pour 1/4-1/3 cup batches of crepe mixture in your skillet (do so with the skillet off the heat and swirl mixture around quickly to distribute, then stick it back on the hot stove). Cook for about 2 minutes then flip and cook other side until cooked. Flip a last time for a dozen seconds and serve hot.
Nutrition Facts : Calories 136.2, Fat 2.4, SaturatedFat 0.8, Cholesterol 81.8, Sodium 329.8, Carbohydrate 25.1, Fiber 1.7, Sugar 14, Protein 4.7
BUCKWHEAT CREPES
Provided by Celia Barbour
Categories dinner, lunch, appetizer, main course, side dish
Time 40m
Yield 12 crepes
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine flours and salt. Add eggs and mix well. Gradually add milk and 1 1/4 cups water, whisking vigorously to prevent lumps. Add butter and whisk until smooth. (Alternatively, these ingredients may be combined in a blender and processed for 1 minute.) Cover and refrigerate for at least 1 hour. Stir well before using.
- Place a baking sheet in oven and heat to 175 degrees. Dampen a dish towel with warm water and set aside. Using a brush or paper towel, lightly oil a 6- to 8-inch lightweight skillet or crepe pan. Place over medium heat. When pan is warm, lift from heat and wait 3 seconds, then pour in 1/4 cup crepe batter while tilting pan so batter coats bottom evenly. Return to heat. Cook until lightly browned underneath, about 2 minutes. Turn and cook other side about 1 minute. (First crepes may tear and need to be discarded.) Place finished crepes on baking sheet in oven and cover with damp towel.
- 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 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
BASIC BUCKWHEAT CREPES- VEGAN AND GLUTEN-FREE
Posting as a recipe that is vegan and gluten-free. A recipe from "The Ultimate Book of Vegan Cooking" This recipe uses soy milk- but you can use regular milk if not vegan or dairy-free. Crepes can be used for savory or sweet toppings/fillings. Serves 4- makes 8 crepes. Buckwheat is gluten-free and not actually wheat....higher in protein than most gf flours and a good source of amino acids
Provided by Jubes
Categories Breakfast
Time 45m
Yield 8 crepes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the buckwheat flour, rice flour, arrowroot/tapioca and a pinch of salt on a bowl. Make a 'well' in the centre of the flour.
- Add the coconut oil and a little of the milk, beating well with a wooden spoon.
- Gradually beat in the remaining milk, drawing the flour in from the sides to make a smooth batter.
- Heat a little oil in an 18cm/7 inch non-stick frying pan. Pour in just enough batter to coat the base of the pan thinly. Swirl the pan to spread the mixture thinly across the base of the pan.
- Cook until golden brown, flip and cook the other side.
- Place cooked crepes onto a plate and using baking paper between cooked crepes to stop them from sticking together.
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BASIC BUCKWHEAT CRêPES RECIPE | MYRECIPES
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3/5 (1)Total Time 30 minsServings 2-3
- In a blender or food processor, whirl eggs, all-purpose and buckwheat flours, and milk until smooth, scraping down sides of container as necessary. The buckwheat flour may settle as batter stands; stir before cooking if necessary.
- Set a nonstick frying pan 8 inches across bottom over medium-high heat; when hot, brush bottom with butter, then wipe out excess with a paper towel.
- Lift pan from heat and pour in 1/4 cup batter; immediately tilt pan and swirl batter to coat bottom. Crêpe should set at once and form tiny bubbles. Set pan back over heat and cook crêpe until lightly browned at the edge and dry-looking on the surface, 1 to 3 minutes.
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3.5/5 (238)Estimated Reading Time 50 secsServings 12
- 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 CRêPES - KING ARTHUR BAKING
From kingarthurbaking.com
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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