WHOLESOME BUCKWHEAT CREPES
These gluten-free, lactose-free crepes are not only made 100% with buckwheat, but they use wholesome raw buckwheat groats instead of buckwheat flour, which often has a very strong flavor when not fresh. Soaking the groats before using them develops a lovely texture and a delicious, soft nutty taste. After blending you end up with a smooth batter. These crepes do not crisp up and become golden but they are very pliable and go great with maple syrup, berries, jam and mashed bananas as filling. Another recipe from my crazy experiments in the kitchen!
Provided by Ravenhood
Categories Breakfast
Time 4h20m
Yield 6-8 crepes, 2 serving(s)
Number Of Ingredients 7
Steps:
- Soak buckwheat groats in double the amount of water for 4 hours or overnight (you can get away with soaking them for 1 1/2 hours but they`re better after 4 hours of soaking). Rinse them once or twice during soaking if possible.
- When it comes time to using them, drain and rinse the buckwheat groats very well. Put all ingredients into a blender and blend until smooth.
- Preheat a greased skillet on medium heat or almost medium heat. Pour 1/4-1/3 cup batches of crepe mixture in your skillet (do so with the skillet off the heat and swirl mixture around quickly to distribute, then stick it back on the hot stove). Cook for about 2 minutes then flip and cook other side until cooked. Flip a last time for a dozen seconds and serve hot.
Nutrition Facts : Calories 136.2, Fat 2.4, SaturatedFat 0.8, Cholesterol 81.8, Sodium 329.8, Carbohydrate 25.1, Fiber 1.7, Sugar 14, Protein 4.7
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
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
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
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
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
DH loves buckwheat crepes and I found this recipe in The Best Recipes in the World by Mark Bittman. They can be filled with almost anything savory. The batter should be allowed to sit for an hour before cooking but if you didn't plan ahead or just don't have time you could skip the resting period. The cooking time includes the 1 hour resting time.
Provided by Dreamer in Ontario
Categories Lunch/Snacks
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Add first 5 ingredients to a bowl, whisk until smooth and let it rest for 1 hour.
- Heat an 8 or 10 inch nonstick skillet over high heat for 2 minutes.
- Add a bit of butter or oil to thinl coat the bottom of the pan (pour out any excess butter or oil).
- Pour 1/4 cup of batter into hot pan and swirl it around so that it coats the bottom of the pan completely (pour any excess back into bowl of batter).
- Lower heat enough so that batter dries on top before it burns on bottom and cook for 1 to 2 minutes.
- Flip over crepe and cook other side for about 1/2 minute.
- Repeat until all batter has been used up adding more butter or oil to pan as needed (you won't need to add grease for every crepe).
- Stack crepes as they are finished.
- Fill as desired and serve.
- FILLING SUGGESTIONS:.
- Ham & Cheese.
- Layer thinly sliced ham and Gruyere or Emmental cheese in the centre of each crepe; fold the bottom edge 1/3 of the way to the centre the fold the sides in and the bottom over to make an envelope. Serve as is or, better yet, brown in melted butter just before serving.
- Fried Egg.
- For this filling you will add the egg as you make the crepes.
- Cook the first side of the crepe as in step 3.
- Next you turn the crepe and break an egg into the centre of the crepe.
- Quickly fold in the side and bottom to make an envelope, cover and cook until the yolk has just set (about 2 minutes).
- Add salt and pepper to taste and serve immediately.
Nutrition Facts : Calories 184.2, Fat 4.5, SaturatedFat 1.7, Cholesterol 97.3, Sodium 55.7, Carbohydrate 28.7, Fiber 3.2, Sugar 0.9, Protein 8.7
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