Savory Buckwheat Crepes With Guyere Recipes

BUCKWHEAT CREPES WITH HAM, GRUYERE AND CARAMELIZED ONIONS

Buckwheat Crepes with Ham, Gruyere and Caramelized Onions image

Provided by Bobby Flay

Time 3h5m

Yield About 12 crepes

Number Of Ingredients 16

Ingredients

2 tablespoons unsalted butter
2 large sweet onions, halved and thinly sliced
Pinch sugar
3 tablespoons red wine vinegar
Chopped fresh thyme
Salt and freshly ground black pepper
1 cup milk
1/2 cup all-purpose flour
1/2 cup buckwheat flour
2 tablespoons canola oil
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
3 large eggs
Melted unsalted butter, for pan
8 ounces grated aged Gruyere cheese
12 to 16 slices thinly sliced black forest ham

Steps:

For the caramelized onions: Melt the butter in a medium saute pan over medium heat. Add the onions and sugar and cook, stirring occasionally, over low heat until soft and caramelized, about 30 minutes. Stir in a few tablespoons of vinegar and cook for 1 minute longer. Add the thyme and season with salt and pepper. For the buckwheat crepes: Combine the milk, 3/4 cup water, the flours, oil, salt, pepper and eggs in a blender and blend until smooth. Cover and refrigerate for 2 hours and up to 8 hours. The longer it sits, the more tender the crepes. Preheat the oven to 350 degrees F. Brush a crepe pan or 8- to 10-inch nonstick pan with some of the melted butter and heat over medium heat until it begins to sizzle. Lift the pan at a slight angle and pour 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook until golden on the other side, 1 to 2 minutes more. Transfer to a plate and cover. Repeat with more butter as needed and the remaining batter. For assembling the crepes: Return a crepe to the warm pan. Spread some onions over the surface, scatter some grated cheese over the onions, and tear a ham slice and drop across the surface. Fold the crepe in half, then in half again to make a triangle, and heat through to melt the cheese. Serve.

SAVORY FRENCH CREPES

Savory French Crepes image

At 611 Supreme in Seattle, authentic French crepes are filled with either savory or sweet fillings. In this recipe, a buckwheat crepe is filled with mushrooms, tomatoes, spinach, and Gruyere cheese.

Provided by Allrecipes

Categories 100+ Breakfast and Brunch Recipes Crepes Savory

Time 8h45m

Yield 4

Number Of Ingredients 13

Ingredients

2 eggs
1 ½ cups milk
2 tablespoons butter
¼ cup buckwheat flour
¾ cup all-purpose flour
1 pinch salt
3 tablespoons butter
½ cup cremini mushrooms, sliced
½ cup oyster mushrooms, sliced
1 cup diced tomatoes
2 cups baby spinach leaves
4 teaspoons butter, divided
1 cup shredded Gruyere cheese, divided

Steps:

Combine eggs, milk, and 2 tablespoons butter in a blender. Add buckwheat flour, all-purpose flour, and a pinch of salt; puree until smooth. Allow batter to rest in the refrigerator overnight.
Melt 3 tablespoons butter in a large skillet over medium-high heat. Stir in cremini mushrooms and cook until golden brown, about 10 minutes. Add tomatoes and spinach; cook and stir until wilted, 3 to 4 minutes. Set the filling aside.
Melt 1 teaspoon butter in a large skillet over medium heat. Pour about 1/4 cup batter per crepe (depending on the size of your pan) into the hot skillet and immediately tilt and swirl the pan to evenly distribute batter along the bottom. Cook until the center is set and edges begin to brown, 3 to 4 minutes. Sprinkle 1/4 of the filling in the middle of each crepe and sprinkle each with 3 tablespoons Gruyere cheese. Reserve remaining cheese. Fold the crepes in thirds over the filling, forming triangle shapes. Serve crepes with remaining Gruyere sprinkled on top.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 30.7 g, Cholesterol 185.5 mg, Fat 34.1 g, Fiber 2.4 g, Protein 20.9 g, SaturatedFat 20 g, Sodium 369.5 mg, Sugar 6.4 g

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