Buckwheat Crepes
By Recipe developed for Sur La Table’s Cooking Classes
Buckwheat Crepes
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- Batter:
- 1 eggs
- ½ cups all-purpose flour, sifted
- ¼ cup whole-ground buckwheat flour, sifted
- ¼ teaspoons salt
- 1½ cups buttermilk
- 1 teaspoon unsalted butter
- 1 to 2 teaspoons vegetable oil
- Herb Crème Fraîche and Filling:
- 1 cup crème fraîche
- 5 sprigs tarragon
- 5 sprigs dill
- 1 lime
- Pepper & salt
- 11 oz. shrimps (cooked and pealed)
- 4 scallions
To make the batter: In a bowl, using a whisk beat the eggs until frothy. Add the all-purpose and buckwheat flours, salt, and stir just until smooth. Melt the butter on low heat in a small cocotte. Add the buttermilk and the melted butter to the mixture and stir. Remove the tarragon and dill leaves from the stem. Mince as fine as possible and add the herbs to the batter.
To make the filling: Remove the tarragon and dill leaves from the stem. Mince as fine as possible. In a bowl, using a spatula gently mix the crème fraîche with the dill and tarragon. (Don’t mix too long, the crème fraîche might separate). Using the finest zester add zest of 1 lime. Season with pepper and salt. Set aside. Roughly cut the shrimps. Remove the roots from the scallions. Slice the scallions as thin as possible.
To finish and serve: Heat a Staub crêpe pan over medium heat. Lightly coat the crêpe pan with butter. Add ¼ cup batter and divide the batter using the spreader. Cook until the underside of the crêpe is golden brown, between 2 to 3 minutes. Move the crêpe to a cutting board. Spread some of the crème fraîche mixture over the crêpe. Put some of the shrimps and scallions on top. Season with some pepper and salt. Now wrap the crêpe, trim the outsides and slice in one inch thick slices. Prick a mini skewer into each piece and serve on a large platter.
To make the filling: Remove the tarragon and dill leaves from the stem. Mince as fine as possible. In a bowl, using a spatula gently mix the crème fraîche with the dill and tarragon. (Don’t mix too long, the crème fraîche might separate). Using the finest zester add zest of 1 lime. Season with pepper and salt. Set aside. Roughly cut the shrimps. Remove the roots from the scallions. Slice the scallions as thin as possible.
To finish and serve: Heat a Staub crêpe pan over medium heat. Lightly coat the crêpe pan with butter. Add ¼ cup batter and divide the batter using the spreader. Cook until the underside of the crêpe is golden brown, between 2 to 3 minutes. Move the crêpe to a cutting board. Spread some of the crème fraîche mixture over the crêpe. Put some of the shrimps and scallions on top. Season with some pepper and salt. Now wrap the crêpe, trim the outsides and slice in one inch thick slices. Prick a mini skewer into each piece and serve on a large platter.