RISE AND SHINE KAUT43 OKC
1 cup buckwheat flour
1 tablespoon melted butter or vegetable oil
1 1/2 cup skim milk
1/2 teaspoon coarse salt
1 Combine all ingredients in a blender and blend until smooth. Cover and refrigerate for at least an hour, longer if you can. The batter can be kept refrigerated for a few days. If too thick, add a little water to thin out the batter. Buckwheat naturally absorbs a lot of the liquid, and we're looking for a thin "pancake" type batter. The thinner the batter the "lacier" the crêpe.
2 When ready to cook, preheat a metal crêpe pan or small nonstick skillet over medium heat.
3 Lightly grease the hot crêpe pan with butter or oil. Add about 1/4 cup batter, swirling to cover the base of pan thinly. Cook until edges lift away from pan, then flip, using your fingers or a small heat-proof spatula. Cook for another 30 seconds or so. Adjust heat as necessary.
4 Repeat. You should not need to grease the pan again. Remove the cooked crêpes to plates, layinf them flat. You can also keep them warm in a low oven.
Buckwheat Crepes With Maple Syrup Poached Egg and Grilled Plum - serves 2
4 Buckwheat crêpes
2 large egg
12 ounces pure Maple Syrup
2 whole red plums
- Prepare your crêpes and keep warm
- In a sauce pan, slowly bring the maple syrup to a boil then down to a light simmer. Add the egg and begin to poach, about three minutes; Longer if you prefer a firmer yolk. Baste with the syrup to cook evenly.
- Grill the plums. I used an indoor grill pan, gently spraying the inside of a halved plum. Place the plums face down on the hot grill, and sear those grill stripes. A more firmer plum works best.
- Plate the crêpes by folding two crêpes per plate like an omelet. Spoon out one syrup poached egg and place on top. Spoon out as much of the hot syrup as you like. Add the grilled plums, maybe some fresh raspberry for extra color, and dig in!
Baked Spinach and Mushroom Buckwheat Crêpes with Smoked Gruyere Cheese Sauce
6 Buckwheat crêpes
Grapeseed oil as needed
2 cups shredded roast chicken
1 small onion diced
2 cups sliced Crimini mushroom
4 cups fresh spinach stemmed
2 tablespoons butter
2 tablespoons flour
1 1/2 cups whole milk
3/4 cup grated smoked gruyère cheese
- Prepare the buckwheat crêpes and set aside.
- In a sauté pan, add enough grapeseed oil to evenly coat the bottom of the pan. Begin heating until the oil shimmers and is hot. Without crowding the pan gently lay the mushrooms completely flat so that they begin to brown. Flip each slice over to brown on the other side. Remove the mushrooms and cook another batch.
- When all the sliced mushrooms have been browned and removed, add a little more oil if needed to saute the onion. Cook until tender. Add the fresh stemmed spinach to wilt.
- Add the mushrooms back to the pan with any juice, the onions, and spinach. Add the shredded chicken and a good pinch of Cook’s Line Seasoning. Pour in the two jars of "Chile Pepper and Lime" Sauce. Slowly simmer, and cook through. Set aside.
- Lay out one of the crepes, and fill with the chicken mixture; about a heaping 1/4 cup. Roll the crêpes like an enchilada, and lay in a prepared baking dish. Complete all the crêpes until the chicken mixture is used.
- In another sauce pan begin making the cheese sauce. Melt the butter and add the flour to make your roux. Gently pour in the milk whisking vigorously. Simmer until thickened. Add the grated smoked gruyère and mix until blended. Taste for seasoning and add “Cook’s Line” Seasoning if needed.
- Top the rolled crêpes with the cheese sauce, and place in a preheated 375 degree oven, and bake to a golden brown… around 15-18 minutes.
- Remove from the oven and let rest 10 minutes. Carefully serve two crepes per plate… and have at it!
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty