Buckwheat Crepes With Thyme Cream Tomatoes
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Buckwheat Flour1 cup
Whole Wheat1 tsp
Salt2 cups
Buttermilk2 tbsps
Grapeseed Oil2 tbsps
Butter4 medium
Tomatoes (halved horizontally)1 cup
CreamDirections:
1
For the crepes: Sift the flours together with the salt into a bowl
2
Make a well in the center, and crack the eggs into it, then pour in the buttermilk, and oil
3
Whisk the liquids together, then gradually draw the flour in from the sides to make a smooth batter
4
(If necessary, add water
5
) Cover the bowl with plastic wrap, and let sit at room temperature for 2 hours
6
Before frying, stir in enough water to bring the batter to the consistency of thin cream
7
Heat a crepe pan and brush lightly with clarified butter
8
Pour in a spoonful of batter and swirl it around the crepe pan to coat the bottom and make a thin sheet
9
Fry the batter until the edges crispen and curl slightly, and the underside is golden, about 3 minutes
10
Flip and continue cooking to finish, about another 2 minutes
11
Continue making the crepes, piling them up and keeping them warm as you continue
12
For the tomatoes: Melt the butter in a saute pan
13
Add the tomatoes, cut-side down
14
Poke their backsides a few times with the tip of a knife to prevent the skins from bursting
15
Cook 10 minutes
16
Flip, and cook 5 minutes on the other side, scattering over the thyme as you do so
17
Season the tomatoes with salt, and pepper, to taste
18
Pour over the cream, and cook until reduced to a thick sauce around the tomatoes, about 5 minutes depending on your heat
19
Serve
20
For the plate: Fold a crepe and place it on a plate, then top it with tomatoes and sauce
21
Enjoy!