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
BUCKWHEAT CRêPE NOODLES WITH CHIVE BUTTER
Categories Blender Egg Side Bake Vegetarian Lunch Winter Pan-Fry Chive Parsley Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Make crêpes and cut into noodles:
- Blend milk, eggs, flours, salt, and pepper in a blender, scraping down sides occasionally, until smooth, then add parsley and 3 tablespoons butter and blend just until incorporated.
- Lightly brush a 10-inch nonstick skillet with some remaining butter and heat over moderate heat until hot. Fill a 1/4-cup measure three-fourths full of batter, then pour into skillet, tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook just until underside is set and lightly browned, 10 to 15 seconds, then loosen crêpe with a heatproof plastic spatula and flip over with your fingers. Cook crêpe until other side is just cooked through, about 15 seconds more. Transfer crêpe to a large sheet of wax paper. Make more crêpes in same manner, lightly brushing skillet with more butter as needed between batches and stacking crêpes in 2 piles.
- Transfer crêpe stacks to a cutting board and cut each stack into 1/2-inch-wide strips, then separate into noodles.
- Make chive butter and assemble dish:
- Put oven rack in upper third of oven and preheat oven to 350°F. Generously butter a baking pan.
- Mash together butter and chives with a fork in a small bowl, then add salt and pepper to taste.
- Spread noodles in baking pan and reheat in oven until hot, about 15 minutes.
- Melt chive butter (along with any remaining melted butter from crêpes) in a small saucepan, then drizzle over noodles. Gently transfer noodles to a warmed serving bowl (noodles are delicate).
- *Available at natural foods stores and some supermarkets.
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