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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Buckwheat Crepes with Ham and Gruyère Cheese

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Buckwheat Crepes with Ham and Gruyère Cheese Empty Buckwheat Crepes with Ham and Gruyère Cheese

    Post by Lobo Sat 27 Feb 2016, 9:25 pm

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    Buckwheat Crepes with Ham and Gruyère Cheese
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    Prep Time: 35 minutes
    Cook Time: 25 minutes
    Servings: 6
    To ensure the crepes are exceptionally tender, refrigerate the batter overnight.






    • 37

    Ingredients:

    For the crepes:


    • 1 egg
    • 1 cup milk
    • 5 Tbs. all-purpose flour
    • 1/4 cup buckwheat flour
    • 1/2 tsp. salt
    • 1/2 tsp. canola oil
    • 8 tsp. unsalted butter

    For the filling:


    • 2 Tbs. unsalted butter
    • 2 Tbs. all-purpose flour
    • 1 cup milk
    • Freshly grated nutmeg, to taste
    • Salt and freshly ground pepper, to taste
    • 8 thin slices ham
    • 1/2 lb. Gruyère cheese, grated

    Buckwheat Crepes with Ham and Gruyère Cheese Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, light-bodied red wines from our Wine Club.

    Directions:

    To make the crepes, in a blender, combine the egg, milk, all-purpose and buckwheat flours, salt and canola oil and process until smooth. Cover and refrigerate for 2 hours or as long as overnight.

    In a crepe pan over medium heat, melt 1 tsp. 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 over and cook until golden on the other side, 1 to 2 minutes more. Transfer to a plate and cover. Repeat to make 8 crepes.

    To make the filling, in a small saucepan over medium-high heat, melt the butter, add the flour and whisk until smooth. Cook, stirring, until fragrant, 1 to 2 minutes. Whisk in the milk and cook until thickened, 3 to 5 minutes. Season with nutmeg, salt and pepper and keep warm.

    Preheat an oven to 350ºF.

    To assemble, lay a crepe flat, place a slice of ham and some of the cheese in the center and fold into a rectangular pouch. Place on a baking sheet. Repeat with the remaining crepes and filling. Bake until the cheese melts, 5 to 7 minutes. Divide the crepes among 4 individual plates, top with sauce and serve immediately.
    Williams-Sonoma Kitchen.
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