Tuesday, April 5, 2011

Savory and Sweet Buckwheat Crepes

We just love crepes and the many ways they can be filled. I am so excited to share these wonderful crepes with you.

Savory and Sweet Buckwheat Crepes 

 These Crepes Come From The Great New Cookbook  
Simply Sugar and Gluten Free By Amy Green


Let's Make These Crepes
Start With A Great Buckwheat Flour
Add The Liquid and Blend
Roll The Crepe Batter In The Skillet
Finish The Crepe

Buckwheat Crepes
Simply Sugar And Gluten Free
Page 20
Makes 10 to 20 Crepes
1 1/2 cups low fat milk
1/2 teaspoon kosher salt
2 large eggs
1 cup buckwheat flour
2 tablespoons unsalted butter melted plus extra for cooking
Blend the milk, salt and eggs in a blender at medium speed for 15 to 20 seconds until combined.
Add the buckwheat flour and measured melted butter. Mix on high for 1 minute. Refrigerate the batter for 1 hour before cooking the crepes.
Heat a 10 inch crepe pan or a 10 inch nonstick skillet over medium heat. The pan should be hot enough to make the batter lightly sizzle but not to hot that it can't spread. Often the first crepe is used as a gauge the heat. Increase or decrease the heat as needed.
Brush the pan with a thin layer of the extra melted butter. Remove the pan from the heat and hold it downward at a 45 degree angle. Pour 1/4 cup of batter into the pan and quickly rotate the pan to evenly distribute the batter. Place the pan back on the heat and cook for about 1 minute until the bottom of the crepe starts to get light golden brown in places. Flip with a wide spatula and cook for about 1 minute more, until light golden brown. Wipe with a clean paper towel before cooking the next crepe and add more butter to the pan before adding more batter. Stack the cooked crepes between sheets of waxed paper if desired, reheat the crepes in the microwave for 10 seconds or wrap in foil and warm in the oven. To freeze the crepes, separate them with wrapped paper and wrap in plastic
 The Savory Crepe

 Summer Scrambles Eggs
Enjoy!
Summer Scrambled Egg Crepes
Simply Sugar & Gluten Free
Page 21
Serves 4 Crepes
4 large eggs
1/2 cup egg whites
1 tablespoon water
1/2 teaspoon water
1/2 teaspoon kosher salt
freshly ground black pepper
1 tablespoon unsalted butter divided
4 (10 inch) Buckwheat Crepes
1/2 cup shredded mozzarella
1/4 recipe Balsamic Tomatoes (page 59 of the book) I am using plain tomatoes today
1/2 cup baby spinach
Heat a medium nonstick skillet over medium low heat. Break the eggs into a medium bowl. Add the water and salt, and pepper to taste. Whisk until frothy. Melt /12 tablespoon butter in the pan.  Add the eggs to the pan and cook slowly, stirring every 30 seconds or so . Remove from the best when done and stir in the remaining, 1/2 tablespoon butter. 
Meanwhile heat a nonstick skillet large enough to lay 1 crepe flat reheat each crepe quickly then divide the scrambled eggs among the 4 crepes, covering only one fourth of each crepe. Add 2 tablespoons cheese. 2 half slices of tomato. and one fourth of the spinach on top of the eggs. Fold each crepe in half and then in fourths. Flip the crepes over and place them back into the pan to heat through and melt the cheese. Once heated through serve immediately.
The Sweet Crepe

Prepare The Filling
Enjoy!
Banana Raisin Dessert Crepes
Simply Sugar & Gluten Free
Serves 2 Crepes
Page 210
1 tablespoons raisins
1 heaping tablespoon walnuts
2 medium bananas, sliced
sprinkle of cinnamon
2 (10 inch) buckwheat crepes
2 scoops Vanilla Bean Ice Cream (page 197 in the Book) "Honey Bunny" had to have (Blue Bell)
In a small microwave safe bowl, cover the raisins with water and microwave for 30 seconds. Set aside.
Heat a nonstick 10 inch skillet over medium heat. Add the walnuts and toast, stirring often, until fragrant, about 5 minute,. Remove from the pan and allow to cool.
Spray the skillet with cooking spray. Add the bananas in a single layer and cook until lightly golden brown.  Flip the bananas.  Drain the raisins and reserve the soaking liquid.  Add the raisins to the pan with 1 tablespoon soaking water.  Sprinkle with cinnamon. The bananas are done when they're soft and the liquid in the pain is syrupy.  Add more soaking liquid, if needed. While the bananas are cooking, use your fingers to crumble the walnuts into small pieces.
Split the banana mixture between the two crepes. Put the bananas in one- fourth of each crepe. Fold the crepes in half,then fold them into quarter circles. Top each crepe with a stoop of ice cream and Walnuts.

I have had the opportunity to cook with Amy many times and she is a great cook. She has an awesome  cook book with 180 easy and delicious recipes that everyone can enjoy. We have made these crepes several times and enjoy them every time we have them and sure hope you enjoy them to. Be sure and pick up one of Amy's cookbook's  at  Amazon  it is a must have cookbook!


Thank you so much for stopping by today, and enjoy your crepes!
Peace and Joy
Miz Helen
This Post Is Linked To My Friends At
Slightly Indulgent Tuesday
Lets Do Brunch
Dr. Laura's Tasty Tuesday
Real Food Wednesday
Workshop Wednesday
Feed Me Tweet Me Follow Me Home Friday
My Meatless Monday
Just Another Meatless Monday 




20 comments:

  1. Those crepes are AWESOME! So perfectly sweet.

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  2. oh my...I have never even considered a savory crepe...looks wonderful :) I am still not convinced I can master the technique, but I'll give it a go!

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  3. Drooling over the banana crepe! Delicious recipe, as always, Miz Helen.

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  4. Hi Miz Helen! I just shared something similar on our blog as we eat buckwheat galettes (crepes made with buckwheat flour) also at our house. My mom who is from Brittany France grew up making them and so did we growing up. Now my children can pass it on to their children.
    blessings!
    Carmen

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  5. Yum! I love crepes. Can you believe I've never had a savoury crepe before? After looking at this, I feel like I'm missing out.

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  6. I love crepes as well. They look delicious. I just noticed that you are in Dallas, how do you like Texas life? I hear the weather is violent, but my husband and I were thinking of relocating to Austin, and honestly, the weather doesn't appear that bad to me. Seems sunny, hot and beautiful actually.

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  7. Hi Elsa,
    I am a native Texan, so of course there is no other place on earth for me, although I have lived in different area's of the country. I am very happy to be here in Texas. It is a great life with great people. You are going to love it. I left you a comment on your blog about the weather. It is not violent here, only up around the Oklahoma border.

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  8. I think I'm going to have to look up that cookbook. Finding good gluten-free recipes has been a great challenge. The crepes look magnificent!

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  9. I can't wait to try these... I looooove breakfast foods (so much that we often have them for our other meals!) and crepes are my favorite! Thank you for posting, and for visiting me at *the crazy house*.

    Tami @ still crazy after all these years

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  10. Miz Helen-You certainly share the best and most delicious healthy recipes with us. These crepes are amazing...love all the combination of the different sweet, and savory versions.

    BTW-I would like to pay forward my awards from Hungary to you. (Just copy and paste) pass it on if you would like to, or just keep it for yourself. You deserve it well! I'm not making an official announcement, just personally, to a few bloggers!
    Congratulations!
    xoxo

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  11. One of my first dates with my (now) husband was at a buckwheat festival in WV. Love the recipe. Thanks!

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  12. Come and link this up to my new party
    show details 11:05 PM (14 hours ago)

    goobyecityhellosuburbs
    I will show this to Nicole she is always looking for gluten free recipes!

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  13. Helen...these look so good! I am on a major crepe kick lately...will have to try these as well!! YUM!

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  14. The buckwheat crepes look awesome! Thanks for sharing.
    Blessings, Beth

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  15. Miz Helen,

    Thanks so much for sharing my book and buckwheat crepes with your readers. It was wonderful to have your love and support through the project. It's neat to see that your readers are enjoying the crepes as well.

    Much love,
    Amy

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  16. Thank you for posting this! I'm really trying to eat gluten free because I feel much better when I do. And, I didn't know I could make these. They look awesome.

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  17. Hi Helen! I featured you this week for Workshop wednesday come over and grab a featured button. I made these and my son was not to sure about them but my husband and I ate them and kept say mmmmmmm these are sooo good and now everytime he its he say mmmmmmm to us! goobyecityhellosuburbs

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  18. These are something I've been meaning to make from Amy's book but haven't yet. They look gorgeous - especially the savory ones!

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  19. Miz Helen, these sound so good! I can't decide which version I'd like to try first - the sweet or savory! Thank you for sharing these yummy recipes with Let's Do Brunch. The linky is up again for this week, so do hope you will come along and visit us again!

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  20. I love them! I have a recipe on my blog for buckwheat wraps made with just buckwheat flour, water and salt, surprisingly they are lovely with a sweet topping - just like pancakes!

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Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen

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