TOMATO*****Laura Calder's Buckwheat Crêpes with Thyme Cream Tomatoes

By Unblond1

The crepes themselves looked good but the tomatoes WERE AMAZING!

I made it the first time with some cherry tomatoes that were past their prime, and served it over some thinly sliced, toasted rosemary bread - outstanding. Try it with larger tomatoes cut in half.

Ingredients

• Buckwheat Crêpes (4 SERVINGS)
• 1 cup buckwheat flour
• 1 cup whole wheat or all purpose flour
• 1/2 teaspoon salt
• 3 eggs, lightly beaten
• 2 cups milk, preferably buttermilk
• 2 tablespoons grape-seed oil, or other cooking oil
• 2 tablespoons clarified butter, melted, for frying
• Thyme Cream Tomatoes (1 SERVING)
• 1/2 tablespoons butter
• 1 medium tomato, halved horizontally, or 12-15 cherry tomatoes, halved
• generous handful of chopped fresh thyme
• Salt and pepper
• 2 tbsp. whipping cream or creme fraiche

Details

Servings 1
Adapted from foodnetwork.ca

Preparation

Step 1

Buckwheat Crêpes with Thyme Cream Tomatoes

1. Sift the flours together with the salt. Make a well in the centre, crack the eggs into it, then pour in the buttermilk and oil. Whisk the liquids together, then gradually draw the flour in from the sides to make a smooth batter. (If necessary, add water, not additional buttermilk, to correct consistency.) Cover, and let sit at room temperature for 2 hours. Before frying, stir in enough water to bring the batter to the consistency of thin cream.
2. Heat a crêpe pan and brush lightly with clarified butter. Pour in a spoonful of batter and swirl it around the crêpe pan to make a thin sheet. Fry until the edges crisp and curl slightly, and the underside is golden, about 3 minutes. Flip and continue cooking to finish, about another 2 minutes. Continue making crêpes, piling them up and keeping them warm as you continue.

*Thyme Cream Tomatoes*

* *Melt* the butter in a sauté pan. *Add* the tomatoes, cut-side down. *Poke* a few times with the tip of a knife to prevent the skins from bursting, if using large tomatoes. *Cook* 10 minutes (less for cherry tomatoes). *Flip*, and cook 5 minutes on the other side, *scattering* over the thyme as you do so. *Season* with salt and pepper. Pour over the cream, and cook until reduced to a thick sauce around the tomatoes, about five to ten minutes depending on your heat. Serve.

*NUTRITION:* (Tomatoes only)

* Calories - 212
* Fat - 17.9
* Sat Fat - 10.7
* Carbs - 13.1
* Fibre - 3.0
* Protein - 2.9

*NUTRITION:* (With crepes)

* Calories - 560
* Fat - 31.1
* Sat Fat - 13.7
* Carbs - 56.7
* Fibre - 8.8
* Protein - 17.9

*NUTRITION:* (Tomatoes only)

* Calories - 130
* Fat - 11.8
* Sat Fat - 7.2
* Carbs - 6.0
* Fibre - 1.8
* Protein - 1.6