Ingredients: |
Ingredients: Crepes:
2 c milk
2 eggs
1 T sugar
1 T unsalted butter, melted and slightly cooled, plus more for pan
1/2 c buckwheat flour (used amaranth flour since had on hand)
1/2 c AP flour
pinch of salt
Filling:
1 1/2 c small curd cottage cheese
Grated zest of 1 lemon (used splash of white wine vinegar since had on hand)
1/4 c chopped chives (used some rosemary since had on hand)
Black pepper
1 tart apple, such as granny smith or pink lady
6 oz thinly slice smoked salmon (used hot smoked)
|
Directions: |
Directions:To make the crepe batter, combine the milk, eggs, sugar, and butter in a blender and blend until smooth (I mixed by hand). In a bowl, sift together both flours and the salt and add half the flour mixture to the blender. Give it a few whirls, then add the rest of the flour mixture and blend until smooth. Cover and let rest for 30 minutes, or in the fridge overnight (letting it return to room temperature before cooking).
In a mixing bowl, combine the cottage cheese, lemon zest, chives, and a few grinds of pepper. Stir together. Core the apple and, using a mandoline, slice paper thin (I did by hand).
Place a 10-inch nonstick pan (or a crepe pan) (or if you are like me, probably the cast iron you have on the stove) over medium heat and rub the bottom with a bit of butter. Pour 1/3 c of the batter into the pan and quickly swirl it around a few times to coat the bottom of the pan evenly. Cook until it looks dry around the edges, 1-2 minutes, then run a spatula around the edge to lift up the crepes and carefully flip it over to cook the other side for 1 minute more.
Flip it over one more time, place some of the cottage cheese mixture, a slice of smoked salmon, and a couple of apple slices in the center of the crepe. Fold both sides of the crepe in toward the center and serve warm. Repeat with the remaining ingredients. |
This recipe for Buckwheat Crepes with Smoked Salmon is from