Buckwheat Crepes With Salmon And Scrambled Eggs

By á-170456

Ingredients

• CREPES:
• 1 large egg
• 1 cup milk
• 5 tablespoons all-purpose flour
• 1/4 cup buckwheat flour
• 1/2 teaspoon salt
• 1/2 teaspoon canola oil
• 8 teaspoons unsalted butter
• SAUCE:
• 13 tablespoons unsalted butter chilled, and cut into 1/2" cubes
• 2 shallots minced
• 1 lemon zest
• 1 1/2 tablespoons fresh lemon juice
• 1 cup white wine
• Salt to taste
• FILLING:
• 8 large eggs
• Salt to taste
• Freshly-ground black pepper to taste
• 1 tablespoon unsalted butter
• 6 ounces smoked salmon thinly sliced
• 1/4 cup fresh chives chopped

Details

Servings 4

Preparation

Step 1

To make the crepes, in a blender, combine the egg, milk, all-purpose flour, buckwheat flour, salt and canola oil and process until smooth, about 1 minute. Refrigerate for 2 hours or as long as overnight.

To make the sauce, in a saucepan over medium-low heat, melt 1 tablespoon of the butter. Add the shallots and lemon zest and sauté, stirring often, 4 to 5 minutes. Add the lemon juice and wine, reduce the heat to low and simmer until the liquid is reduced to 1/3 cup, 20 to 25 minutes. Add the remaining 12 tablespoons butter, a few cubes at a time, whisking until blended before adding more. Strain the sauce through a fine-mesh sieve and season with salt. Keep warm over very low heat, being careful not to boil.

In a crepe pan over medium heat, melt 1 teaspoon of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe and cook for 1 to 2 minutes more. Transfer to a paper towel-lined plate and repeat with the remaining batter to make 8 crepes.

To make the filling, in a bowl, using a fork, beat the eggs with salt and pepper until blended. In a nonstick sauté pan over medium heat, melt the butter. Add the eggs and, using a wooden spoon, stir continuously, reaching into the bottom and edges of the pan, until the eggs begin to thicken and break into curds, about 5 minutes. Continue cooking and stirring until the eggs are almost firm, about 4 minutes more.

Immediately assemble the crepes. On a clean work surface, lay out the 8 crepes. Place the smoked salmon and scrambled eggs in the center of the crepes, dividing evenly. Fold over the sides of each crepe to form a square package. Place 2 filled crepes, seam-side down, on each of 4 warmed plates. Drizzle the crepes with the warm sauce and garnish with the chives. Serve immediately.

This recipe yields 4 servings.