Sweet and Savory Crepes
Serves 4
Ingredients:
For the Gingerbread Crêpes:
- 1 cup buckwheat flour
- 3/4 teaspoon kosher salt
- 2 large eggs
- 1 cup 1% milk
- 1 tablespoon ghee, melted (plus more for cooking)
- 1 tablespoon molasses
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/4 to 1/2 cup water, as needed
For the sauce
- 1/4 cup maple syrup
- 1/3 cup apple juice or cider
- 1/2 cup fresh or frozen cranberries
- 1 tablespoon ghee
- zest and juice of 1 medium lemon
- pinch of sea salt
¼ cup walnuts, toasted and roughly chopped, for garnish (optional)
powdered sugar, for garnish (optional)
For the Smoked Salmon Crêpes:
- 1 cup buckwheat flour
- 3/4 teaspoon kosher salt
- 2 large eggs
- 1 cup 1% milk
- 1 tablespoon ghee, melted (plus more for cooking)
- 1/4 to 1/2 cup water, as needed
- For the filling
- 8 ounces goat cheese
- 1 teaspoon fresh tarragon, roughly chopped
- 1 teaspoon fresh parsley, roughly chopped
- 1 teaspoon fresh dill, roughly chopped
- 1 teaspoon fresh chives, roughly chopped
- zest of ½ lemon
- 8 ounces smoked salmon
Directions:
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For the gingerbread crêpes: In a blender, or a large bowl with a whisk, blend the flour, salt, eggs, milk, ghee, molasses and spices. Let the batter rest in the refrigerator for at least 20 to 30 minutes; it may be refrigerated for up to 24 hours.
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Heat your Scanpan Crepe Pan or a nonstick sauté pan over medium heat. Brush the pan with a thin layer of ghee. Ladle in about a quarter cup of batter. Quickly tilt and circle the pan to swirl the batter and coat the pan as quickly as you can with a thin layer (as you would making a thin omelet).
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Cook the crêpe for one to two minutes, until just set and lightly browned on the bottom. Using a thin rubber spatula or your fingers (carefully!) lift up the crêpe and flip it over. Cook the other side for about 30 seconds to one minute then transfer to a plate.
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Continue to make crêpes, placing a piece of parchment paper or wax paper between each one as you stack them on the plate.
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To make the sauce In a large sauté pan over medium high heat stir together the maple syrup, apple juice and cranberries. Once it comes to a boil lower the heat to medium so it simmers steadily. When it has reduced by half turn the heat to low and stir in the ghee, lemon zest and juice and a pinch of salt. Taste and adjust seasoning as needed so that it is balanced between sweet and a touch acidic.
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Fold the crêpes into quarters and nestle into the sauce. Spoon the sauce over the crêpes. Garnish with chopped nuts or powdered sugar.
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For the smoked salmon crêpes: In a blender, or a large bowl with a whisk, blend the flour, salt, eggs, milk and ghee. Let the batter rest in the refrigerator for at least 20 to 30 minutes; it may be refrigerated for up to 24 hours.
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Heat a small nonstick sauté pan over medium heat. Brush the pan with a thin layer of ghee. Ladle in about a quarter cup of batter. Quickly tilt and circle the pan to swirl the batter and coat the pan as quickly as you can with a thin layer (as you would making a thin omelet).
-
Cook the crêpe for one to two minutes, until just set and lightly browned on the bottom. Using a thin rubber spatula or your fingers (carefully!) lift up the crêpe and flip it over. Cook the other side for about 30 seconds to one minute then transfer to a plate.
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Continue to make crêpes, placing a piece of parchment paper or wax paper between each one as you stack them on the plate.
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To assemble: In a medium bowl using a wooden spoon, beat together the goat cheese, chopped herbs (saving some for garnish, if desired) and lemon zest. Place one crêpe on a plate and spread 2 tablespoons of the goat cheese mixture in a circle in the center. Pile 2 ounces of smoked salmon on top of the cheese and fold the edges of the crêpe up around it. Garnish with chopped herbs, if desired.
