Buckwheat Crêpes with Corn, Tomatoes and Goat Cheese
makes 12 stuffed crêpes
Photo: John Kernick
2 cups whole milk
2 (large) eggs
2 tablespoons unsalted butter, melted
1/2 cup buckwheat flour
1/2 cup all-purpose flour
1 tablespoon sugar
1 pint cherry tomatoes, halved
1/2 teaspoon garlic, minced
1 teaspoon smoked sweet paprika
1 1/2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 (large) leek, halved lengthwise and thinly sliced crosswise
1 1/2 cups (cut from 2 large ears of corn) corn kernels
3 tablespoons parsley, chopped
3 ounces goat cheese, crumbled
3 tablespoons chives, snipped
How to Make It
Preheat the oven to 325°. In a blender, blend the milk, eggs and 1 tablespoon of the melted butter. Add both flours, the sugar and 1/4 teaspoon of salt; blend until smooth. Let the batter stand while you prepare the filling.
On a baking sheet, toss the tomatoes with the garlic, paprika and 1 tablespoon of the oil. Season with salt and pepper and roast for 25 minutes, until the tomatoes are slightly dried.
In a skillet, cook the leek over moderate heat in the remaining 1/2 tablespoon of oil, 4 minutes. Add the corn and cook for 1 minute. Add the tomatoes and parsley and cook for 1 minute. Season with salt and pepper.
Line a plate with wax paper. Heat a 10-inch nonstick skillet and lightly brush it with some of the remaining 1 tablespoon of butter. If the crêpe batter is too thick, whisk in enough water so it is pourable. For each crêpe, add 1/4 cup of the batter to the skillet and swirl to coat the pan. Cook over moderate heat until the surface is dry and the underside is golden, about 2 minutes. Flip the crêpe and cook for 1 minute longer. Transfer the crêpe to the prepared plate. Repeat with the remaining batter, brushing the pan with butter as needed. You should have 12 to 14 crêpes.
Spoon the filling down the center of each of 12 crêpes. Sprinkle the goat cheese on top and roll each crêpe into a cylinder. Transfer to plates, garnish with the chives and serve.
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