Tuesday, June 18 2013, 10:06 AM MDT
As Aired On September 28, 2012
Recipe Courtesy of Brandon Howard, La Caille
Makes 18-20 crêpes
2 cups whole milk?
1 tablespoon sugar?
1/4 teaspoon sea salt?
3 tablespoons butter, salted or unsalted, melted?
1/2 cup buckwheat flour?
3/4 cup all-purpose flour
3 large eggs
1.) In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill overnight.
2.) Fry the crêpes, remove the batter from the refrigerator about an hour before frying. Stir it briskly; it should be the consistency of heavy cream. Heat a 8- to 9-inch non stick skillet on the stovetop. Drop a tiny piece of butter or neutral oil in the hot pan and wipe it around with a paper towel. You can use pan spray.Pour 1/4 cup of the batter in the middle of the hot skillet, swirling the pan to distribute the batter quickly and evenly.
3.) After about a minute, run a non-stick spatula around the underside of the rim of the crêpe, then flip the crepe over. Let the crêpe cook on the flip side for about 30 seconds, then slide it out onto a dinner plate.
4.) Repeat, cooking the crepes with the remaining batter, stirring the batter every so often as you go.
Variation: Warm Spinach Salad with Borsin Quinoa
8 oz wild mushrooms stemmed and chopped
4oz baby spinach
2 tbs unsalted butter
4oz ricotta cheese
4oz borsin cheese
1 cup cooked quinoa
1.) Combine 4oz Ricotta Cheese with 4oz Borsin Cheese and 1 cup cooked Quinoa mix well. Fill each crepe with about 1 tbsp of the cheese filling. Place rolled crepes in a seasoned or non stick-baking pan and bake for 10 min at 325 degrees.
2.) In a large sauté pan, melt 2 tablespoons of butter. Add the mushrooms to the butter and continue to cook until the butter starts to brown. Remove from the heat. Immediately add the fresh spinach to the hot pan and blanch until warm. Combine with the mushroom mixture.
3.) Place two filled crepes on a plate and top with spinach and mushroom medley. Serve warm.
(Copyright 2012 Sinclair Broadcasting Group.)