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
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Zaida Martir
[email protected]These crepes were a disaster. The batter was too thick and the crepes were impossible to flip. I ended up throwing the whole batch away.
Jack Saambili
[email protected]I love that these crepes are made with buckwheat flour. It gives them a unique flavor and texture.
Damien Pillay
[email protected]These crepes are a bit more time-consuming to make than regular crepes, but they're definitely worth the extra effort. They're so light and fluffy, and they have a wonderful flavor.
shoman GAME
[email protected]I'm not sure what I did wrong, but my crepes kept sticking to the pan. I tried greasing the pan with butter and oil, but nothing seemed to work.
Bidhan Shill
[email protected]These crepes are so versatile! I've used them for breakfast, lunch, and dinner. They're always a hit with my family and friends.
Buckley Kandege
[email protected]The flavor of these crepes is amazing! I added a little bit of cinnamon and sugar to the batter, and they turned out perfectly.
Md.Hasanur Rahaman Rizvi
[email protected]These crepes turned out great and tasted delicious! I used them to make breakfast burritos with eggs, cheese, and bacon. They were the perfect size and held everything together well.
Ivan Sakaria
[email protected]I am giving this recipe 4 stars because the crepes were delicious and easy to make, but I had to make a few adjustments to the recipe. I added an extra egg and a little more milk to the batter, and I cooked the crepes on a lower heat setting.
van mi4000
[email protected]My crepes were a little thick and rubbery. I think next time I will add a little more liquid to the batter.
Pramish Grg
[email protected]These were a big hit with my kids. I'll definitely be making them again.
Janiyah Grier
[email protected]Easy to make and a family favorite!
Avgeek With moayed
[email protected]I wasn't able to flip the crepe without breaking it at first. After I let the batter rest for 30 minutes, it worked much better.
Gareth sarjeant
[email protected]I tried these and they came out great! Make sure that your batter is thin enough. Err on the side of too thin and add more flour as needed.
Josefin Town
[email protected]These crepes can be used as a savory or a sweet meal. I had them with butter and syrup for breakfast and filled them with ham and cheese for dinner.
Muhammad Bakhsh
[email protected]Loved this recipe! My family devoured them.