Buckwheat Crêpes With Tangerine Butter And Poached Kumquats Recipes

Steps:

• Whisk milk, eggs, and vegetable oil together in a bowl. Sift in all-purpose flour and buckwheat flour gradually, stirring constantly, until batter is quite runny.
• Melt butter in an 8-inch skillet or crepe pan over medium heat. Pour 1/4 cup batter into the skillet. Rotate the skillet until batter coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer to a cooling rack. Repeat with the remaining batter, whisking gently before using.

Steps:

• Prepare and cook: 12 Buckwheat Crêpes (opposite).
• Stack the crêpes as they are cooked. Don't refrigerate them if you are using them within a few hours.
• Prepare: Poached kumquats (page 365).
• Prepare the tangerine butter. Remove, with a fine grater, the zest from: 1 tangerine.
• Cut the fruit in half and squeeze the juice into a measuring cup.
• In a small bowl mix together: 4 tablespoons (1/2 stick) butter, softened, 2 tablespoons sugar.
• Beat until soft and creamy and then, with a fork, stir in the zest and half of the tangerine juice. When mixed stir in: 2 tablespoons Grand Marnier or Cointreau.
• This will take a while, but keep stirring until the liquid is incorporated. If possible add a bit more of the tangerine juice. The butter will appear lumpy; this is not a problem.
• Remove a crêpe from the stack and, with the pale side up, spread a spoonful of butter over half of the crêpe. Fold the crêpe in two over the butter, and then in half again to make a triangle. Repeat with the rest of the crêpes. Lay them out in a buttered baking dish in slightly overlapping rows. If desired, sprinkle them lightly with more liqueur. Right before serving, bake the crêpes in a preheated 350°F oven for 5 to 8 minutes to warm through. While the crêpes are heating in the oven, warm the poached kumquats. Serve the crêpes hot from the oven and top each serving with a few spoonfuls of poached kumquats and their syrup.
• Serve the crêpes with the segments of 3 tangerines, raw with their juice, instead of the poached kumquats.
• Instead of the tangerine, use an orange or a blood orange to make the butter. Use only 1 teaspoon of its zest and start with about one third of its juice.
• Serve with vanilla ice cream or tangerine sherbet.

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.

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.

Steps:

• In a large bowl, whisk 3 eggs with 1 cup water until frothy and uniform. Sift in buckwheat flour, and whisk until as smooth as a new can of paint. Season with salt and whisk to combine. Cover batter and refrigerate overnight (at least 8 hours, or up to 24 hours).
• Heat a 10-inch nonstick skillet over medium-low. Ladle in 1/4 cup of batter, then quickly tilt the pan in a clockwise motion to swirl the batter all the way to the edges into a perfectly round, very thin pancake. The batter should disperse quickly; if it is too thick - and doesn't swiftly radiate to cover the width of the pan - you'll need to stir a few extra tablespoons of water into the batter and try again with a second crepe. Expect to lose the first two or three crepes as you get used to the swirling motion, the amount of batter to add and the hotness of the pan. When all three factors align, you can make six savory crepes in about as many minutes.
• When you feel you have the hang of it and are ready to go live, ladle in 1/4 cup batter, swirl and allow crepe to set for just 10 seconds. Crack an egg in the center, and use the back of a spoon or a small rubber spatula to spread the egg white, which will allow the egg to cook evenly in the amount of time it will take the cheese to melt and the galette to crisp. Sprinkle about 1/3 cup Gruyère across the surface, then tear 2 or 3 pieces of ham and set them flat on top, surrounding the egg yolk.
• Allow the crepe to crisp up and brown on the bottom while the egg cooks sunny side up, and the ham warms through, 3 to 4 minutes. In Brittany, these are cooked on a large, round cast-iron griddle, and the four sides of the galette are folded in to become a large square before being slid onto a plate. This is harder to do in a slope-sided pan, but try it if it suits you - you'll want to fold the sides about 1 minute before the egg is done cooking. Otherwise, an open round is just fine. Slide it onto a plate, and repeat with remaining galettes.
• Season with salt and pepper. Drink with hard cider, not too cold.

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.

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.

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.