Buckwheat Crepes With Caviar Recipe
Ingredients
| Unsalted butter | 5 Tablespoon | |
| Egg | 1 | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Buckwheat flour | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Sour cream | 1 Cup (16 tbs) | |
| 2 oz. black caviar | ||
| Lemon wedges | ||
| Ground pepper | 1 To taste | |
Directions
Melt 3 tbsp.of the butter and allow to cool to room temperature.
Have egg and milk at room temperature.
In a large mixing bowl, whip the egg until it is light and foamy.
Slowly whisk in milk, sugar, salt, and the melted butter.
Gradually add buckwheat flour and all-purpose flour, stirring with the whisk until flours are just moistened; do not overmix.
Let batter stand, covered, at room temperature, for a few hours or overnight.
Brush skillet with oil.
Heat oil.
Ladle 2 tbsp of the batter into the pan; immediately tip the pan and rotate to cover bottom evenly with batter.
Pour any excess batter back into bowl.
Cook until batter is set, about 1 minute.
Turn crepe.
Cook the second side for about 30 seconds.
Remove crepe to ovenproof plate; cover loosely with a kitchen towel.
Keep warm in a very low oven.
Add a bit of oil to the skillet, if necessary; continue to make crepes and stack them in the oven until all batter is used.
Melt remaining 2 tbsp.of the butter.
Brush each crepe with melted butter; fold crepe into quarters.
Lift the top layer of each crepe at the open end and spoon in about 1 tbsp.sour cream.
Top cream with about 1/2 tsp.caviar.
Fold back top layer of crepe so filling is exposed.
As each crepe is filled, arrange on a warmed serving platter.
Serve immediately, garnished with lemon wedges and pepper
Have egg and milk at room temperature.
In a large mixing bowl, whip the egg until it is light and foamy.
Slowly whisk in milk, sugar, salt, and the melted butter.
Gradually add buckwheat flour and all-purpose flour, stirring with the whisk until flours are just moistened; do not overmix.
Let batter stand, covered, at room temperature, for a few hours or overnight.
Brush skillet with oil.
Heat oil.
Ladle 2 tbsp of the batter into the pan; immediately tip the pan and rotate to cover bottom evenly with batter.
Pour any excess batter back into bowl.
Cook until batter is set, about 1 minute.
Turn crepe.
Cook the second side for about 30 seconds.
Remove crepe to ovenproof plate; cover loosely with a kitchen towel.
Keep warm in a very low oven.
Add a bit of oil to the skillet, if necessary; continue to make crepes and stack them in the oven until all batter is used.
Melt remaining 2 tbsp.of the butter.
Brush each crepe with melted butter; fold crepe into quarters.
Lift the top layer of each crepe at the open end and spoon in about 1 tbsp.sour cream.
Top cream with about 1/2 tsp.caviar.
Fold back top layer of crepe so filling is exposed.
As each crepe is filled, arrange on a warmed serving platter.
Serve immediately, garnished with lemon wedges and pepper
Chef
