john approves.the book's recipe wants you to fill the crepes with eggs and ham and gruyere, but i was in the mood for something more savory and dinner-like so i've altered the following. caramelized onions, mushrooms, and spinach are one of the best easy, yummy combos that has ever existed. enjoy!
1/2 cup buckwheat flour
1/2 cup all-purpose flour
1 tsp salt
2 eggs
1 3/4 cups milk
1 stick butter plus
4 Tbls butter, melted
1 medium onion, diced
2 cups button mushroom, de-stemmed and sliced
2 cups spinach, tightly packed
6 ounces gruyere, finely shredded
olive oil
salt and pepper to taste
sift the flours and 1/2 tsp of the salt into a medium bowl. whisk in 2 of the eggs, 1 1/2 cups of the milk, and then 2 Tbls of the melted butter. whisk until smooth. cover the bowl with plastic wrap or a clean towel and refridgerate for 30 minutes or as long as overnight.
heat a 12-inch pan over a medium-to-high flame. toss in your olive oil and allow to warm. add the diced onion and saute until tranluscent. add the mushrooms and saute until soft. add the spinach at the very end and saute until reduced by about half. set aside this pan.
remove the batter from the refridgerator and whisk in the remaining 1/4 cup of milk.
heat an 8-inch pan over a medium flame. add 1/2 tsp of the melted butter, making sure it is spread evenly over the pan's surface. ladle in a 1/4 cup of batter. quickly tilt the pan to completely cover the surface with a thin and even circle of batter. cook the first side for one minute, until the edges are brown and the center is dotted with air bubbles. use your fingers or a spatula to turn the crepe onto the other side and cook for 15 seconds more. you can either keep the finished crepes warm in a 200 degree over and roll them all at once, or roll them as you go. add a new 1/2 tsp of butter for the pan for each crepe.
spoon as much of the onion, mushroom, and spinach saute as you'd like into each crepe, topping with a healthy sprinkle of gruyere before rolling them up.
i paired these with a mixed greens salad topped with thinly sliced apple, blue cheese, and a plain vinaigrette. the whole meal was suprisingly easy to put together, produced leftovers (bonus), and was good enough that i'd make it again in a heartbeat. eat up!
1/2 cup buckwheat flour
1/2 cup all-purpose flour
1 tsp salt
2 eggs
1 3/4 cups milk
1 stick butter plus
4 Tbls butter, melted
1 medium onion, diced
2 cups button mushroom, de-stemmed and sliced
2 cups spinach, tightly packed
6 ounces gruyere, finely shredded
olive oil
salt and pepper to taste
sift the flours and 1/2 tsp of the salt into a medium bowl. whisk in 2 of the eggs, 1 1/2 cups of the milk, and then 2 Tbls of the melted butter. whisk until smooth. cover the bowl with plastic wrap or a clean towel and refridgerate for 30 minutes or as long as overnight.
heat a 12-inch pan over a medium-to-high flame. toss in your olive oil and allow to warm. add the diced onion and saute until tranluscent. add the mushrooms and saute until soft. add the spinach at the very end and saute until reduced by about half. set aside this pan.
remove the batter from the refridgerator and whisk in the remaining 1/4 cup of milk.
heat an 8-inch pan over a medium flame. add 1/2 tsp of the melted butter, making sure it is spread evenly over the pan's surface. ladle in a 1/4 cup of batter. quickly tilt the pan to completely cover the surface with a thin and even circle of batter. cook the first side for one minute, until the edges are brown and the center is dotted with air bubbles. use your fingers or a spatula to turn the crepe onto the other side and cook for 15 seconds more. you can either keep the finished crepes warm in a 200 degree over and roll them all at once, or roll them as you go. add a new 1/2 tsp of butter for the pan for each crepe.
spoon as much of the onion, mushroom, and spinach saute as you'd like into each crepe, topping with a healthy sprinkle of gruyere before rolling them up.
i paired these with a mixed greens salad topped with thinly sliced apple, blue cheese, and a plain vinaigrette. the whole meal was suprisingly easy to put together, produced leftovers (bonus), and was good enough that i'd make it again in a heartbeat. eat up!
