Asparagus In Buckwheat Crepes Recipes

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BUCKWHEAT CREPES



Buckwheat Crepes image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 11

5 tablespoons unsalted butter, plus more for the skillet
2/3 cup buckwheat flour
1/3 cup all-purpose flour
1 3/4 cups whole milk
3 large eggs
1/2 teaspoon salt
1/4 cup chopped fresh parsley (optional)
Sweet Onion Crepe Filling, recipe follows
Sauteed Spinach Crepe Filling, recipe follows
Creamy Mushroom Crepe Filling, recipe follows
Citrus Shrimp Crepe Filling, recipe follows

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.

ASPARAGUS IN BUCKWHEAT CREPES



Asparagus in Buckwheat Crepes image

I am looking for interesting ways to use some of the flour I have on hand - one of which is buckwheat and thought this looked promising and oh-so elegant. Recipe source: Bon Appetit (April 1986)

Provided by ellie_

Categories     Vegetable

Time 2h3m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup buckwheat flour
1/4 teaspoon salt
2 eggs, room temperature
1/4 cup milk
3 tablespoons butter, melted
2 tablespoons clarified butter
3/4 cup champagne
1/2 cup shallot, chopped
2 1/2 cups whipping cream
48 asparagus spears, peeled and trimmed to 4 inches
4 tablespoons butter, room temperature
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh parsley or 1/4 cup chervil, minced

Steps:

  • To make the crepes: in a medium bowl sift flour and salt together.
  • Whisk in eggs and then stir in the milk.
  • Let crepe batter stand at room temperature for 1 hour.
  • Stir melted butter into crepe batter.
  • Heat a crepe pan or skillet (6-inch) over medium high heat.
  • Add one tablespoon clarified butter to pan, swirling pan to cover and then pour out any excess butter. Remove pan from heat.
  • Stir batter and then ladle 3 tablespoons of batter into the corner of the pan, tilt pan so batter will cover the surface evenly. Cook until bottom is brown, loosening edges with a knife; turn crepe and cook until other side is speckled brown. Slide crepe onto a plate and repeat with remaining batter; adjusting heat and adding more clarified butter if necessary. Cool and wrap crepes in foil. ***crepes can be prepared one day ahead and refrigerated.
  • To make the sauce: in a saucepan over medium low heat simmer the champaign and shallots until reduced by half (5 minutes).
  • Stir in cream, cooking until reduced to 2 cups (20 minutes) and then strain into a clean saucepan.
  • Preheat oven to 300- degrees F.
  • Rewarm crepes in the foil for 10 minutes.
  • Cook asparagus in a pot of boiling water until tender; drain.
  • Bring sauce back to a simmer and whisk in butter one tablespoon at a time and then season with salt and pepper.
  • Place one crepe on a plate, put 6 asparagus spears on crepe with tips alternating so 3 face each end and then top with 2 tablespoons sauce. Fold crepe in half over the asparagus. Repeat with remaining crepes, asparagus and sauce with 2 crepes per plate, spooning remaining sauce over crepes and garnish with parsley or chervil.

Nutrition Facts : Calories 931.3, Fat 84.9, SaturatedFat 52, Cholesterol 380.4, Sodium 712.5, Carbohydrate 27.9, Fiber 5.3, Sugar 3.6, Protein 13.8

BUCKWHEAT CRêPES



Buckwheat Crêpes image

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

1 cup low-fat (2 percent) milk
1/3 cup water
3 large eggs
1/2 teaspoon salt
2/3 cup buckwheat flour
1/2 cup unbleached white flour
3 tablespoons canola oil
6 ounces baby spinach
Salt, preferably kosher salt
freshly ground pepper to taste
2 buckwheat crêpes, above
2 eggs, poached or fried for four minutes
2 tablespoons grated Gruyère cheese

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 CREPES WITH ASPARAGUS, HAM AND GRUYèRE



Buckwheat Crepes With Asparagus, Ham and Gruyère image

In Brittany, large buckwheat crepes are known as galettes and are filled with all sorts of savory ingredients. A classic one is made with ham and cheese. This scaled-down rendition adds sweet asparagus, which goes well with the nutty flavor of buckwheat flour. Traditionally they are served with a glass of sparkling cider. Have them as a first course or alongside fried eggs for a more substantial meal.

Provided by David Tanis

Categories     brunch, pancakes, main course

Time 3h

Yield 6 servings

Number Of Ingredients 9

1 cup/120 grams buckwheat flour
1/2 cup/60 grams all-purpose flour
2 eggs
2 1/2 cups buttermilk
1/2 teaspoon salt, plus more as needed
2 tablespoons butter, plus more for pan
1 1/2 pounds medium asparagus, trimmed and bottom parts peeled, if desired
6 cooked ham slices
2 cups grated Gruyère or Comté cheese

Steps:

  • Make the batter: Whisk together flours, eggs, buttermilk and salt until well combined. Put the batter in the fridge for at least 2 hours or, preferably, overnight. If necessary, thin batter with a little more buttermilk or water, to the consistency of heavy cream.
  • Heat a crepe pan or well-seasoned cast iron skillet, about 8 inches in diameter, over medium-high heat. Use a piece of paper towel to rub a little butter in the pan, then quickly ladle in about 1/4 cup of batter. Swirl the pan to spread the batter all the way to the perimeter. Let crepe brown on one side for a minute or so, until crisp. Flip it over with a spatula (or carefully with your fingers) and cook one minute more. Don't worry about browning the second side. Adjust heat if crepe browns too quickly; the pan needn't be scorching hot. Remove from heat if crepe is cooking too quickly.
  • Remove the crepe from the pan and set it aside while you continue to make 5 more. Stack crepes on top of each other as they are finished. (Crepes may be made in advance.)
  • Bring a medium pot of generously salted water to a boil. Cook the asparagus for 2 minutes, or just until it is firm-tender, then drain and spread on a clean kitchen towel to cool.
  • Heat oven to 400 degrees. Fill the crepes by laying each one top-side down, place a slice of ham on top, sprinkle generously with cheese, and lay 3 asparagus spears on top, off to one side. Fold over to make a half-moon.
  • Put the filled crepes in one layer on a baking sheet. Drizzle with a little melted butter, then bake until they are crisp and the cheese is melted, about 5 to 7 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 9 grams, Carbohydrate 32 grams, Fat 24 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 13 grams, Sodium 854 milligrams, Sugar 8 grams, TransFat 0 grams

GALETTES COMPLèTES (BUCKWHEAT CREPES)



Galettes Complètes (Buckwheat Crepes) image

If you can make pancakes for breakfast, you can certainly make crepes for dinner. These savory ones from Brittany - which use buckwheat flour and are filled with Gruyère cheese, ham and egg - are nutty, earthy and incredibly satisfying any time of day. Loosen the batter, if needed, using beer, water or hard cider; it all works equally well. Once you get the hang of the tilt and swirl, you can have your family fed in minutes, and unlike those nerve-shredded times when you brightly declare "It's breakfast for dinner, kids!" - which children everywhere know is a sign that something is wrong for Mom - this is one instance where you can announce it, and mean it: Everything is actually alright. Galettes complètes are meant to be a meal.

Provided by Gabrielle Hamilton

Categories     brunch, dinner, lunch, snack, one pot, main course

Time 8h30m

Yield 6 crepes

Number Of Ingredients 7

3 large eggs
1 1/4 cups/150 grams buckwheat flour
1/4 teaspoon kosher salt
6 large eggs
6 ounces Gruyère cheese, grated (about 2 cups)
8 ounces thinly sliced jambon de Paris (or other ham)
Kosher salt and black pepper

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.

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