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

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-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

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Buckwheat Crepes with Smoked Salmon and Crème Fraîche

Share

Lobo
Moderator
Moderator

Posts : 17752
Thanked : 873
Join date : 2013-01-12

Buckwheat Crepes with Smoked Salmon and Crème Fraîche

Post by Lobo on Sat 27 Feb 2016, 9:31 pm


Buckwheat Crepes with Smoked Salmon and Crème Fraîche

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 4
Buckwheat gives these crepes a nutty flavor that pairs well with savory fillings. Since buckwheat flour has no gluten, it is often mixed with wheat flour, as it is here, to ensure a tender texture. A buckwheat batter is also thicker than an all-wheat batter, so work quickly to spread the batter once it is in the pan.



  • Printer Friendly Version






  • 3K+

Ingredients:


  • 1/2 cup all-purpose flour 
  • 1/2 cup buckwheat flour 
  • 1/2 tsp. salt 
  • 2 eggs 
  • 3/4 cup milk 
  • 3/4 cup water 
  • 1 Tbs. canola or corn oil 
  • 1/2 lb. thinly sliced smoked salmon 
  • 1 cup crème fraîche  
  • Freshly ground pepper, to taste 
  • Snipped fresh chives for garnish 


Wine Pairing

This pairs well with full-bodied sparkling wines from our Wine Club.

Directions:

To make the crepe batter by hand, in a large bowl, combine the all-purpose flour, buckwheat flour and salt. Add the eggs, milk and water and whisk until well blended. Cover and refrigerate for about 20 minutes.

To make the crepe batter with a food processor, combine the all-purpose flour, buckwheat flour and salt in the processor and pulse 2 or 3 times to mix. Add the eggs, milk and water and process until well blended, about 10 seconds. Pour into a bowl, cover and refrigerate for about 20 minutes.

Place a 9- or 10-inch fry pan with low, sloping sides over medium heat and heat until hot enough for a drop of water to sizzle and then immediately evaporate. Brush lightly with some of the oil. For each crepe, ladle about 1/3 cup batter into the center of the pan, tilting the pan so that the batter forms a thin layer on the bottom. Cook until the top of the crepe is set, about 2 minutes. Using a wide spatula, carefully turn the crepe over and cook for about 1 minute more. Turn the crepe out onto a plate. Repeat with the remaining oil and batter. Stack the crepes on the plate, putting a piece of wax paper between each one. You will have 8 crepes.

Divide the salmon evenly among the crepes, fold into quarters and arrange on a platter. Spoon the crème fraîche on top and sprinkle with pepper and chives. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).

    Current date/time is Sat 03 Dec 2016, 12:41 am