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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 Salmon and Scrambled Eggs

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

    Buckwheat Crepes with Salmon and Scrambled Eggs Empty Buckwheat Crepes with Salmon and Scrambled Eggs

    Post by Lobo Sat Feb 27, 2016 11:28 pm

    Buckwheat Crepes with Salmon and Scrambled Eggs Img7l
    Buckwheat Crepes with Salmon and Scrambled Eggs
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    Prep Time: 50 minutes
    Cook Time: 50 minutes
    Servings: 4
    Introduced into Italy when the country was invaded by the Saracens, buckwheat flour is called grano saraceno in Italian. It is traditionally used to make crepes as well as pasta and cakes.






    • 77

    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

    For the sauce:


    • 13 Tbs. chilled unsalted butter, cut into
        1/2-inch cubes
    • 2 shallots, minced
    • Grated zest of 1 lemon
    • 1 1/2 Tbs. fresh lemon juice
    • 1 cup white wine
    • Salt, to taste

    • 8 tsp. unsalted butter

    For the filling:


    • 8 eggs
    • Salt and freshly ground pepper, to taste
    • 1 Tbs. unsalted butter
    • 6 oz. smoked salmon, thinly sliced
    • 1/4 cup chopped fresh chives

    Buckwheat Crepes with Salmon and Scrambled Eggs Wine-pairing-icon-white

    Wine Pairing

    This pairs well with medium-bodied sparkling wines like the Dominio de la Vega Cava Brut Reserva Especial, Utiel-Requena 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 blend until smooth, about 1 minute. Cover and refrigerate for at least 2 hours or up to overnight.

    To make the sauce, in a saucepan over medium-low heat, melt 1 Tbs. 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 Tbs. 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 let the sauce boil.

    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 for 1 to 2 minutes more. Transfer to a plate and cover. 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 cook, stirring continuously with a wooden spoon and 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.
    Williams-Sonoma Kitchen.
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