Buckwheat Crêpes With Tangerine Butter And Poached Kumquats Recipes

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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



Buckwheat Crepes image

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

3 large eggs
1 tablespoon white sugar
salt to taste
2 ½ cups milk
1 ½ cups buckwheat flour
2 ½ tablespoons buckwheat flour
1 ¼ cups whole wheat flour
2 tablespoons vegetable oil, or more as needed, divided

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 CRêPES WITH TANGERINE BUTTER AND POACHED KUMQUATS



Buckwheat Crêpes with Tangerine Butter and Poached Kumquats image

Yield 4 servings

Number Of Ingredients 6

12 Buckwheat Crêpes (opposite)
Poached kumquats (page 365)
1 tangerine
4 tablespoons (1/2 stick) butter, softened
2 tablespoons sugar
2 tablespoons Grand Marnier or Cointreau

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.

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