Cuisinart FP-14DC manual Buckwheat Crêpes with Spinach and Goat Cheese

Buckwheat Crêpes with

Spinach and Goat Cheese

This brunch dish is absolutely delicious served with hollandaise sauce..

		Makes 6 servings
		Approximate preparation time: 10 minutes plus 35 minutes
		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	all-purpose flour	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
	½-inch pieces
		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 8-inch skillet over medium heat
1	recipe for Hollandaise
		and preheat for 5 minutes. Once the pan is heated, add the
	Sauce (page 12)
		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 medium-low heat.

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

22BREAKFAST & BRUNCH