Traditional recipes

Buckwheat Crepes with Creamy Leeks and Baked Eggs

Buckwheat Crepes with Creamy Leeks and Baked Eggs

This all-in-one brunch dish is both luxurious to eat and easy to make.

Ingredients

Batter

  • ½ cup buckwheat flour or all-purpose flour
  • 4 tablespoons unsalted butter, melted, plus 1 room temperature

Assembly

  • 2 medium leeks, white and pale-green parts only, halved lengthwise, thinly sliced
  • ¼ teaspoon finely grated lemon zest
  • ½ teaspoon fresh lemon juice
  • Chopped dill (for serving)
  • Freshly ground black pepper

Recipe Preparation

Batter

  • Whisk eggs, sugar, and salt in a large bowl to combine. Whisk in milk, followed by all-purpose flour, then buckwheat flour. Blend batter with 4 Tbsp. butter just to incorporate. Strain through a fine-mesh sieve into a medium bowl. Cover and chill batter at least 12 hours to allow flour to hydrate.

  • Let batter sit at room temperature 1 hour before cooking.

  • Stir briskly to reincorporate flour that will have settled to the bottom. Batter should be the consistency of heavy cream (adjust with more flour if too thin or milk if too thick). Heat a 10" nonstick skillet over medium. Brush skillet lightly with remaining 1 Tbsp. butter. Lift pan away from heat and pour ¼ cup batter in the middle of skillet and quickly swirl pan to distribute batter evenly. Cook until crepe begins to set and edges brown, about 2 minutes. Carefully loosen with a heatproof rubber spatula, flip, and cook until other side is lightly browned, about 1 minute. Stir batter to reincorporate; make another crepe with ¼ cup batter. (Recipe yields enough batter for 8 crepes; reserve extra for coming days.)

  • Do Ahead: Batter can be made 2 days ahead. Keep chilled.

Assembly

  • Preheat oven to 450°. Heat oil in a medium skillet over medium-high. Add leeks, season with salt, and cook, stirring occasionally, until beginning to soften (do not let brown), about 5 minutes. Add cream, lemon zest, lemon juice, and cayenne; season with salt. Bring to a simmer; cook until leeks are very soft and most of cream has reduced, 6–8 minutes.

  • Place 2 crepes on a parchment-lined baking sheet. Evenly spread ¼ cup warm leek mixture over each crepe, leaving a 2" border around edges. Make a well in the center and crack 1 egg into each; season with salt. Bake until egg whites are cooked through but yolks are still runny, 6–8 minutes. Remove from oven and fold edges of crepes up and in toward centers. Top with dill and black pepper.

,Photos by Elizabeth Cecil

Nutritional Content

Calories (kcal) 1250 Fat (g) 86 Saturated Fat (g) 42 Cholesterol (mg) 650 Carbohydrates (g) 84 Dietary Fiber (g) 7 Total Sugars (g) 25 Protein (g) 35 Sodium (mg) 570Reviews Section

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13. Sweet Monte Cristo

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18. Scrambled Eggs

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20. Cabbage

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21. Summer Squash, Tomato, Chickpea

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22. Turkey & Pesto

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23. Ham & Egg

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24. Mushrooms & Gruyere

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Buckwheat Crepes with Creamy Leeks and Baked Eggs - Recipes

Galettes de Sarrasin

by: Clotilde Dusoulier - for Clotilde's original post, click here: Galettes de Sarrasin

Ingredients:

  • 200 grams (7 ounces) buckwheat flour
  • 50 grams (1 3/4 ounces) all-purpose flour
  • 2 large eggs
  • 500 ml (2 cups) milk
  • 500 ml (2 cups) water
  1. If using a food processor, break the eggs in the mixing bowl of the machine. Add the flours, and mix until well blended. Add as much of the milk as your food processor allows and mix again. Transfer to a large mixing bowl, and add any remaining milk and the water. Whisk until thoroughly blended.
  2. If you don't have a food processor, put the flour in a large mixing bowl and dig a little well in the center. Break the eggs in the well, and whisk them progressively into the flour in a circular motion. Pour the milk in slowly, whisking all the while. Add the water, still whisking.
  3. In either case, cover the mixing bowl with plastic wrap, and store in the fridge for at least two hours, or preferably, overnight.
  1. Take the bowl of batter out of the fridge and prepare all the fillings beforehand. Gently whisk the batter again, as some of the flour will have settled at the bottom of the bowl.
  2. If you're making several galettes in a row, preheat your oven to 250 F (or a warming drawer if you have one) to accept the finished galettes while you cook the rest.
  3. Heat up a large non-stick skillet (or crepe pan) over medium-high heat. When it is very hot, put in a pat of salted butter. When it is melted, but before it browns, use a paper towel or pastry brush to spread the butter evenly on the surface of the skillet. Pour a ladleful of batter in the skillet (my 2 oz. ladle delivered the perfect amount of batter for my 9" crêpe pan), and tilt and swoop the pan around so that the batter spreads out in a nice even circle. Let cook on medium-high heat for a few minutes, peeking underneath with a spatula from time to time to check on the cooking.
  4. Flip the galette when it's nicely golden underneath. Put the fillings of your choice in the center of the galette. If using an egg, break it cautiously and maintain the yolk in the center with the eggshell or your spatula, while spreading the white out toward the edges of the galette to thin it and allow it to cook more evenly and quickly. When the other side of the galette is nice and golden, and the fillings are cooked to your liking,fold it as best you can: the traditional way is to fold the four sides in and make a square galette with the egg exposed in the center, but unless you have a very large crepe pan, your finished galette won't be large enough to allow for folding four sides. My pan is 9" wide and only allowed me to fold over two sides, making a finished piece more reminiscent of a loosely formed burrito.

The galette you see in the photo above was made with a sunny-side up egg, some grated gruyere cheese, and bacon lardons. The top is sprinkled with sel de geurande and some finely minced fresh rosemary. it was DELICIOUS! They are also terrific with leftover sauteed greens like spinach or kale, broccoli rabe, or mushrooms stuffed inside.

This batter recipe will make 12-18 galettes depending on the size of your pan, store any extras in a tupperware container in your fridge, separated by sheets of wax paper, until ready to use. When you feel the need, just re-heat in a buttered pan and fill and cook your galette as if you were starting from scratch.


Galettes (buckwheat crepes)

Batter spills across an expanse of hot iron like the tide washing over a beach. A rozelle spreads it, the T-shaped wooden tool making a wide arc and turn, into a circle. The edges move into a fine lace filigree, the wide interior cooks up the color and texture of muslin. A spatula flips the crepe on its back, where it pauses briefly before it’s done, coming to rest on a plate, a paper-thin picture of the sun ready for whatever awaits it. A handful of grated Gruyere, a rain of sugar, your hunger.

A crepe is not so much a recipe as a pan and a state of mind.

There’s an economy of movement and coordination of design -- a swirl of batter, a tilt of the pan -- that’s beautiful, whether the crepes are coming off the pans of the street vendors in Paris, or the creperies in Brittany or Santa Monica, or the one on the stove top of your own kitchen. The crepe’s beauty is in its utter simplicity, both in composition and in consumption and though it looks difficult, it’s actually much easier to make than you think.

And now is the perfect time to appreciate -- and practice -- the simple art of the crepe. You may not know it, but it’s high crepe season.

Last Friday was Candlemas, or Chandeleur in French, a holiday that’s traditionally a day to make crepes the crepe-making continues throughout the month before Lent and Mardi Gras, the last day before it. In England and in this country, many churches celebrate this day, also called Shrove Tuesday, with a pancake supper. In golden stacks, shaped like the sun they can symbolize, crepes celebrate the harvest, good fortune and wealth.

“You put a coin, it’s supposed to be gold, in your hand when you flip the crepe,” remembers chef Alain Giraud, who was born in Paris and lived in France for many years before coming to Los Angeles, where he was chef at Lavande and then Bastide. “Only the first crepe it’s good luck.”

It’s also a way to use up all the eggs and milk and butter in your refrigerator before Lent -- eggs were not to be eaten again until Easter. Made from the simplest of ingredients and filled with whatever was on hand, crepes originated as street food for laborers in the sea-swept landscape of Brittany, in northwestern France. There the streets were filled with workers and farmers, townsfolk and -- later -- tourists and locals who would flock to the crepe stands and creperies for a quick meal. Filled with a sausage or spread with ham and cheese, crepes formed easy rustic repasts, simple and delicious fare that could be eaten easily, without utensils.

“It’s fast food, but it’s not,” says Thierry Boisson, a Frenchman who owns Acadie, a Santa Monica creperie he also sets up a popular crepe stand in the Sunday Main Street Farmers Market. Boisson and his wife, Isabelle, who is from Gourin, in Brittany, owned a creperie in Montpellier, France, before coming to California and opening their shop four years ago.

Originally, the Breton locals spread buckwheat paste on flat rocks they’d hauled back from the shores and heated in fire pits. The rocks evolved into wide cast iron disks called biligs and then to the smaller long-handled crepe pans. The crepes themselves also evolved, from the thin buckwheat pancakes called galettes and filled with the most rustic ingredients, to the sweeter crepes, made from the more refined wheat flour, butter, milk and sugar, even cream or brandy. Soon they were adopted by haute cuisine, served in chafing dishes and filled with the priciest of ingredients. Henri Charpentier, student of Escoffier and one of the best chefs in France in his day, famously lighted them on fire and served his crepes suzette to the future King of England.

Fame and fortune not withstanding, crepes are simple food, best eaten in kitchens or on paper plates along street sidewalks.

“On Sunday afternoon we would make crepes,” says Giraud of his childhood in Paris. “All the ingredients were in the fridge . milk, eggs, flour.” And what do you put inside? “Anything,” says Giraud. “A slice of ham, mushrooms, a little bechamel.”

Giraud then begins a sudden catalog of ad hoc crepe recipes. Fill them, he suggests, with vanilla whipped cream and a compote of fresh fruit with lobster and grapefruit bake a lemon souffle inside spread chocolate ganache in them or maybe grate black truffles in the batter and then fill them with mascarpone cheese and grated fresh truffles, lots of them. “Or just Nutella, that’s probably my favorite.”

The original galettes were made from just buckwheat flour, water and a little salt, which were mixed together, then the batter left to rest. Later people added wheat flour to smooth out the batter, or traded in the buckwheat altogether, adding milk and eggs and butter. Although you can make serviceable crepes with only flour and water, the addition of the eggs and dairy makes crepes more tender -- and noticeably easier to cook.

Secrets of a silky batter

There are as many crepe recipes as there are regions where crepes are eaten, particularly as it’s not really about an exact recipe but getting the right texture. A few cups of flour, a little salt, about twice as many eggs as you have cups of flour, and enough milk or water to thin the batter is the basic idea. You can add cream, or even use all water, but a proportion of half milk to half water works best, as it yields a smooth and creamy batter without over-thickening it. Likewise, too many eggs thicken the batter too much, making it too cakey, too much like an extremely thin omelet. If making galettes, use half buckwheat flour to half wheat flour, which brings out the nutty flavor of the buckwheat but softens the texture. Instead of kosher salt, throw in a generous pinch of fine sea salt from Brittany. If making regular crepes, you can add a tablespoon of sugar, and/or vanilla or brandy -- even cinnamon or orange flower water or Pernod.

You can whisk the ingredients together in a bowl, but a blender makes an even smoother batter. Blend on high speed for about 10 seconds, scrape down the sides, then blend for another 10 seconds. Strain the mixture through a fine sieve into a bowl, which ensures that you have a fine, velvety batter.

Let the batter rest, at least for an hour and up to overnight, to allow the flour to absorb the liquid, the gluten to relax, and the air trapped within the batter from the mixing to dissipate. The rest also gives the crepe its distinctive flatness: Good crepes shouldn’t have any lift to them ideally, they’re paper thin.

When cooked on the traditional bilig used in creperies and in many crepe stands, the crepe maker uses the rozelle, an old Breton tool. If you’re making crepes at home on a large cast iron crepe pan, you can also use a rozelle, which some crepe pan manufacturers sell with their pans. It’s a cute little tool -- imagine Peter Rabbit’s garden rake -- but you don’t really need one.

Making good crepes simply requires a flat pan that you can swirl -- a griddle, a wide saute pan, a nonstick omelet pan -- anything with a flat surface area. But best, not surprisingly, is a crepe pan. Not the large cast-iron crepe pans -- which, though serviceable, make crepes that are rougher and sometimes difficult to turn over -- but the round, smooth metal crepe pans that are usually 8 inches across, with a long handle and an edge that curves up from the base. The lip allows the batter to swirl and meet the sides, forming an easy circle without rising up from the base. Brushed with a little butter, the pan easily yields up the crepe, which is then flipped and cooked briefly on the other side.

On a pan like this, about one-fourth cup of batter will be the right amount for each crepe. When you swirl the batter around the pan you can check: Add more if it’s not enough to coat the surface of the pan, pour off the extra if it’s too much.

After the batter has rested, stir it gently to recombine it if it’s separated, and add a little more water if it seems too thick: It should move like heavy cream when you stir it.

In his memoirs Charpentier described the ideal crepe batter: “Stir the ingredients smoothly to the consistency of thick olive oil,” he wrote in 1934, “or until it will pour back silently and smoothly from a foot or more above the mixing bowl.” In other words, like a classic sauce, or perfectly tempered chocolate.

Once your batter’s ready, assemble the ingredients for filling the crepes. Nutella some sliced fresh strawberries and whipped cream diced ham and grated cheese lox, a slice of tomato, a few capers. Or spike creme fraiche with a little horseradish and chopped fresh dill, spread it across a buckwheat galette, and top with crumbled smoked trout.

Or if you want to get fancy, cook sliced apples in butter and sugar until they’re caramelized, then flambe them with a splash of Calvados, then spoon the mixture into a crepe and top with a spoonful of cinnamon-spiked Chantilly cream. The apples and cream are familiar Brittany ingredients, and the Calvados, a heady apple brandy, recalls the hard cider that crepes were often paired with. Or whip up a ganache with sweetened heavy cream and bittersweet Valhrona chocolate, pipe it across a sweet crepe.

On the savory side, saute wild mushrooms and shallots in butter, add a splash of sherry and a little fresh thyme, then fold in some creamy goat cheese. Or spread a thin layer of sour cream over a galette, add a fine dice of red onion or a handful of chopped chives, then a large spoonful of caviar or salmon roe.

For a savory filling that’s great with buckwheat crepes, shake off the 19th century weight of the traditional fruits de mer in white sauce by trading the roux for a little creme fraiche. Saute leeks in butter, add equal parts dry white wine and cream and reduce. Throw in a handful of shrimp (langoustines are traditional in Brittany), some sweet bay scallops, fresh tarragon and lemon juice, then swirl in creme fraiche for texture and a little zing.

Once your fillings are ready, keep them warm on the stove top and make your crepes. Because although crepes keep very well, tightly wrapped in the refrigerator or the freezer, they’re at their finest right out of the pan. So have everything ready -- including your guests and any available children, who adore crepes simply dusted with powdered sugar or a little lemon.

Then heat the crepe pan over medium-low heat, oiling it with a paper towel dipped in a little melted butter. You want a thin film, just enough to keep the pan greased: Too much butter will fry the crepe and give it an unpleasantly rubbery texture. When a few drops of water skitter across the pan, it’s hot enough to begin.

Pour batter onto the pan and immediately swirl it around so it reaches the edges. If the batter bubbles and spits too much, the pan’s too hot and the batter will cook before it covers the entire pan: turn the heat down and try again. Making crepes, like the pancakes and blini that are its cousins, often requires the sacrifice of the first few, until you get the pan to the right temperature.

But once you get the feel of it, the crepes come off the pan one after another. You may need to lower the heat, to brush the pan with a little more butter every now and then, but you’ll get a rhythm going that will seem almost effortless.

As the crepes stack up, layer them with wax paper so they don’t stick together, and make a pile. From that, you can quickly assemble them, filling the crepes with whatever strikes your fancy. Impress your guests with a dinner party, or your family with a simple dinner.

Or eat them yourself. With a demitasse of espresso, crepes are the perfect street food for your own sidewalk.


5-Ingredient Buckwheat Crepes

If you’re looking for a new breakfast recipe for lazy weekend mornings, I have just the thing for you.

A crepe is like having a mini burrito for breakfast, and quite frankly, who wouldn’t want that? Plus, the flavor options and filling possibilities are endless. Let’s do this!

This crepe recipe was inspired by a new-to-me Youtube channel, Cam and Nina, which focuses on making vegan food easy and delicious – something we’re all about. So when I saw they had a crepe recipe that was both vegan and gluten free – a recipe I’ve been trying to tackle for years now – I had to give it a try. And I must say, with a couple of small tweaks, I’ve made it my own and am totally in love with the result.

One of the best things about this 30-minute, 5-ingredient recipe is it’s SO versatile. It can be made oil-free, sugar-free, sweet, and savory, and the filling/topping options are endless. It’s just a good, hearty, basic crepe that you can make your own depending on what you’re craving.

This recipe is made with a simple mix of (untoasted*) buckwheat flour (a hearty, gluten-free grain), dairy-free milk, a little oil, salt, and sweetener / seasonings of choice. That’s it!

Once it’s mixed, all that’s left to do is swirl onto a hot pan and cook until crispy on the edges and fluffy on the inside.

I hope you all LOVE these crepes! They’re:

Tender
Hearty
Satisfying
Wholesome
Versatile
Easy to make
& Super delicious

These would make a lovely lazy weekend breakfast, filled with savory things like tofu scramble and roasted veggies with my vegan hollandaise (recipe in our cookbook!) or sweet things like Cinnamon Baked Apples, nuts, and maple syrup.

If you try this recipe, be sure to let us know by leaving a comment, rating, and tagging a picture #minimalistbaker on Instagram. Cheers, friends!

*7/20/18 Recipe updated to include new dairy-free milk recommendation, plus tips on how to prohibit the crepes from sticking to the pan.


Salmon Crepes Recipe

This is a very tasty salmon crepes recipe that goes together quickly if you make the "pancakes" ahead of time. Serve it with a green salad and a baguette for a complete and satisfying dinner. Smaller crepes would also make a nice French entree for a more elaborate meal.

I like this recipe because the sauce and the fish cook at the same time. Crepes are already a bit fussy in my book, so it's nice to have the rest of the recipe go together quickly.

If you need more complete instructions for how to fix the crepe pancakes themselves, please see this crepe recipe. The ingredient amounts in the recipe below are for about fifteen crepes, so if you mess up the first few, you'll still have enough for the completed salmon crepes recipe.

These salmon crepes can be made in stages. You can make all the crepe pancakes a day in advance and store them in the refrigerator wrapped in plastic. You could also assemble the crepes and keep them in the refrigerator, then heat them in the oven to serve - heating time will be a bit longer.

One way to fancy up baked recipes is to cook them in individual servings. Here are some cute dishes that would be perfect for cooking individual portions of salmon crepes.


Make it a brunch buffet

One of the best parts about crepes is how each person can customize their own. Since it is all about the fillings, you can cater to all sorts of dietary preferences. Just lay out a variety of fillings and everyone can dress up their crepes to their own desires.

The crepes themselves can be made from all kinds of flours. I like using partially whole wheat or even oat flour since they are rich in nutrients, but you’ll find lot of ideas from these other recipes. And once you have your base, it’s time to get creative.

It’s especially amazing to incorporate fresh, seasonal produce into your crepes. Whether you are going for a sweet spread with lots of fresh fruit, or more savory choices with cheese and vegetables, pick up some of whatever is available at the farmer’s market.

Stick with the classics like cheese and mushrooms, or get creative with some of these great ideas. Either way, you are sure to have a winning spread that everyone will want to copy. Don’t forget to check out my Mango and Ricotta Crepes post for ideas on preparing the pancakes ahead of time to make everything easier.


The Basics: Easy and Classic Egg Recipes

Sunny-Side Up Fried Eggs

For a lovely presentation and minimal work (no flipping required!), you can't beat a pair of classic sunny-side up eggs—perfectly intact, bright yolks framed by softly set white. Cracking an egg into a pan and seasoning with salt are all it takes. Just remember to keep the heat down around medium so that the whites are just set before the yolk overcooks.

Classic Over-Easy Fried Eggs

Not wild about the texture of egg whites that are just this side of runny? For more firmly set eggs, over easy—carefully flipping and serving the eggs upside down—is the way to go. You'll cook them almost all the way through on one side, then flip and continue cooking for just five to 10 seconds more, allowing the white to firm up while the yolk stays liquid.

Crispy Fried Eggs

Unlike a traditional sunny-side up egg, with its snowy, unmarred white, these fried eggs are really fried, with crispy, lacy, browned edges. To get there, use medium-high heat and a generous amount of oil, giving you enough to baste the whites with as they cook, which puffs them up and helps them cook faster.

Fluffy Scrambled Eggs

Like fried eggs, scrambled eggs come in a range of styles. This is the type you're most likely to see in an American diner, with large, fluffy curds. To achieve that, we cook the eggs over medium-high heat and keep the stirring to a minimum. Though these naturally come out a bit drier than other scrambled-egg preparations, pre-salting the eggs keeps them plenty tender.

Soft-Scrambled Eggs

If you prefer your scrambled eggs soft, moist, and creamy, turn the heat down and stir frequently to keep the curds fairly small. To maximize the effect, start the eggs in a cold pan to keep them from seizing, and remove them from the stove just before they're done—residual heat will take them the rest of the way. Turn the heat down even lower and stir constantly to end up with rich, spoonable French-style scrambled eggs—they might be a little out there for breakfast, but they're wonderful served on toasts and topped with caviar for a fancy appetizer.

Foolproof Poached Eggs

Poached eggs have a reputation for being difficult, but with our technique, anyone can make them—really. All you need to do is start with fresh eggs, drain off the excess whites with a strainer, and carefully lower them into water heated to just below a simmer. Making brunch for a crowd? Poached eggs can easily be made ahead of time and reheated in hot water for serving.

Perfect Soft-Boiled Eggs

A soft-boiled egg, served in a quaint eggcup with a small spoon to tap into the shell, makes a nice, slightly old-fashioned addition to a breakfast spread—and it couldn't be easier to make. All you have to do is gently lower eggs into simmering water and let them cook for exactly six minutes the result will be tender whites and liquid, golden yolks.

Classic French Omelette

Ready for something a little trickier than fried or scrambled eggs? Once you've learned the basics, the next step is conquering a perfect French omelette, which should be part of every chef's repertoire. Start with a flawlessly unscratched nonstick pan over medium heat, pour in beaten eggs, and stir them rapidly with a plastic fork—it's safer for the pan than a metal one. Once the egg starts to set, spread it in an even layer, roll it down onto itself by tilting the pan, then turn it out onto a serving plate. There are a million ways to flavor a French omelette—for starters, check out these variations with cheese and fines herbes.


Then drizzle the bechamel sauce inside the crepe. Then roll it up. I find the gratin dishes also help to keep the crepe and its filling intact when you roll it.

Drizzle a little more bechamel sauce on top and sprinkle with some gruyere cheese and paprika on top. Placing the gratin dishes on a sheet pan helps to transport them easily in and out of the oven.


Spices can transform any dish into a sensational culinary experience. Yudhika shows you how to add a bit of magic to your favourite veggies dishes with an Indian Vegetarian inspired Menu. She first prepares an Almond Crusted Paneer accompanied by a spicy Mint Chutney then a delicious Cauliflower & Pea curry, Creamy Potatoes with Spinach [&hellip]

Translating to “octopus in purgatory”, this simple recipe is made up of just a handful of ingredients. Serve with toasted bread and a healthy drizzle of extra virgin olive oil. SERVES: 4 PREPARATION: 20MIN COOKING: 1hr and 30MIN SKILL LEVEL: EASY Ingredients 4 tbsp extra virgin olive oil 1red onion, thinly sliced 1 clove garlic, [&hellip]


Watch the video: Herzhafte Crêpes mit Ei-GemüsefüllungPfannkuchen. كريب مالح (January 2022).