Buckwheat Crepes with Smoked Salmon and Crème Fraîche
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.
- 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
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).