BUCKWHEAT CREPES WITH HAM, GRUYERE AND FRIED EGG
Buckwheat crepes are a staple in Brittany, France and eaten at all times of the day. This one is perfect for breakfast paired with some jam or equally lovely as lunch served with a well-dressed mustardy salad.
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F and lightly grease 2 baking sheets with butter.
- Add the milk, granulated sugar, 2 of the eggs and 1/4 teaspoon salt to a blender and blend until smooth. Add the all-purpose flour, buckwheat flour and 2 tablespoons of the butter and blend until smooth, about 1 minute. Transfer the mixture to a bowl. (See Cook's Note.)
- Heat a 12-inch nonstick skillet over medium heat. Brush with butter, add 1/2 cup of the batter and tilt the skillet to swirl the batter evenly over the skillet. Cook until the bottom of the crepe is firm and the edges lift from the skillet, about 2 minutes. Flip and cook until the other side is firm, about 30 seconds. Transfer to a plate and cover with a paper towel. Repeat with the remaining batter, brushing the skillet with butter each time. Wipe out the skillet after the last crepe and reserve for later use.
- Transfer a crepe to a work surface and top with 1/2 cup of the cheese, leaving a 1 1/2-inch border all the way around. Top with 2 slices of ham. Fold the top and bottom borders in toward the center, pressing the crepe into the ham so that it sticks. Repeat with the right and left borders to create a square. Transfer the crepe to one of the prepared baking sheets using a spatula. Repeat with remaining crepes, cheese, and ham. Bake until the crepes are warm and the cheese is melted, about 10 minutes.
- Meanwhile, heat the remaining butter in the reserved skillet over medium heat. Crack the remaining 6 eggs into the skillet. Cook until the whites are set but the yolks are still runny, about 4 minutes.
- Top each crepe with a fried egg. Sprinkle with chives before serving, or sprinkle with confectioners' sugar and serve with red currant jelly.
BUCKWHEAT CREPES
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.
BUCKWHEAT CREPES WITH HAM, GRUYERE AND CARAMELIZED ONIONS
Provided by Bobby Flay
Time 3h5m
Yield About 12 crepes
Number Of Ingredients 16
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.
BUCKWHEAT CREPES WITH ASPARAGUS, HAM AND GRUYèRE
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
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
SAVORY BUCKWHEAT CREPES WITH GUYERE
from "saveur" - http://www.saveur.com/article/Recipes/Savory-Buckwheat-Crepes-with-Gruyere - batter needs to be refrigerated overnight
Provided by ellie3763
Categories Breakfast
Time 30m
Yield 8 crepes, 8 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs and 1 1⁄2 cups water in a large mixing bowl.
- Sift together flours, salt, and pepper and add to egg mixture. Cover with plastic wrap and refrigerate overnight.
- To cook, heat a large nonstick pan over medium-high heat. When pan is very hot, remove from heat and pour 1⁄4 cup batter into the center. Tilt pan to distribute batter and return to heat. Cook crêpe until lightly browned, about 2 minutes, then flip with a spatula and cook for 1 more minute. Transfer to a plate and keep warm in a low oven while making remaining crêpes.
- Return 1 cooked crêpe to pan, sprinkle 1⁄4 cup of the cheese in the middle, and fold to make a square. Cook until cheese melts, about 30 seconds. Repeat for remaining crêpes. Serve immediately, seam side down, with a pat of butter.
Nutrition Facts : Calories 195.4, Fat 11.5, SaturatedFat 6.1, Cholesterol 110.6, Sodium 196.2, Carbohydrate 10.9, Fiber 1.5, Sugar 0.6, Protein 12.7
BUCKWHEAT CRêPE MADAMES
Enjoy these buckwheat pancakes with eggs, cheese and ham for breakfast or brunch. They're good for Pancake Day or something different at the weekend
Provided by Cassie Best
Categories Breakfast, Brunch, Lunch, Snack, Supper
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 411 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 1.7 milligram of sodium
GALETTES COMPLèTES (BUCKWHEAT CREPES)
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
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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