Buckwheat Crêpes with
Spinach and Goat Cheese
This brunch dish is absolutely delicious served with hollandaise sauce..
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| Makes 6 servings | |
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| Approximate preparation time: 10 minutes plus 35 minutes | |
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| for cooking | |
Buckwheat crêpes: | Sift the flours together in a small bowl. | ||
¾ | cups buckwheat flour | Insert the large metal chopping blade into the medium work | |
¼ | cup unbleached, | bowl of the Cuisinart® Food Processor. With the machine | |
½ | running, add the eggs through the feed tube. Add the flours | ||
teaspoon kosher salt | and salt and process until just combined. With the machine | ||
3 | large eggs | running, add the milk and melted butter together through the | |
1¼ | cups whole milk | feed tube and process until homogenous. Transfer mixture to | |
a container, cover and refrigerate for 2 hours or overnight. | |||
3 | tablespoons unsalted | ||
Insert the small metal chopping blade into the small work bowl | |||
| butter, melted | ||
Filling: |
| and pulse the onions to chop, about 5 times. Put the oil into a | |
| large skillet and place over medium heat. Once the oil | ||
½ | red onion, cut into | ||
shimmers across the pan, add the onion and sauté until | |||
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| softened, about 3 minutes. Add the spinach a handful at a | ||
2 | tablespoons olive oil | ||
time, along with the salt and pepper, and sauté until bright | |||
20 | ounces baby spinach | and wilted, about 9 minutes total. Reserve filling. | |
1 | teaspoon kosher salt | Poach the eggs: Pour water with 1 tablespoon of white vinegar |
½teaspoon freshly ground per every 4 quarts into a large saucepan. Place over high heat
black pepper | and bring to a strong simmer. Carefully add eggs by cracking |
1teaspoon unsalted butter over the water – use a spatula to separate the eggs. Cook until
6 | large eggs | desired doneness. Transfer with slotted spoon to ice water to | |
4 | ounces soft goat cheese | stop cooking. Reserve. | |
Prepare the crêpes: Place an | |||
1 | recipe for Hollandaise | ||
and preheat for 5 minutes. Once the pan is heated, add the | |||
| Sauce (page 12) | ||
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| butter. Once melted, wipe the butter around the pan with a |
paper towel. Add a scant ¼ cup of batter to the preheated pan. Working very quickly, move the batter around so it just coats the bottom. You want the pan to be coated thinly and evenly. After about 1 minute, when the crêpe is set and lightly browned, flip the crêpe using a heatproof spatula, and cook for an additional minute. Reserve on a plate. Continue with the remaining batter, stacking the crêpes as you go.
When all of the crêpes are prepared, cover plate with foil – to keep crêpes warm, place plate over a skillet containing some water over
To serve crêpes:
Bring a small pot of water to a simmer to reheat poached eggs. Each crêpe should be filled with ¼ cup of the spinach filling and
½tablespoon of goat cheese. Fold each crêpe in half and lay one partially on top of the other. Place the two crêpes on each plate and top with a reheated poached egg.
Serve with Hollandaise Sauce (page 12) on the side.
Nutritional information per serving:
Calories 398 (24% from fat) carb. 62g pro. 16g fat 11g sat. fat 4g chol. 46mg sod. 607mg calc. 98mg fiber 4g