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Buckwheat crepes with smoky sweet potato filling


Eggs are on my mind lately - backyard chickens being all the rage may be the reason! This weekend, some of us may be getting all Martha on some eggs for hunting, and some of us are always looking for creative dishes to make with all those eggs.

I came up with this one after picking up our last winter CSA share (with eggs) and wanting something warm and substantial in our stomachs.
If you end up with more crepes than you want to use for this recipe, you can stack the extras between wax paper, roll ‘em up and throw in the freezer for another day when you want a quick-fix meal. Crepes are a great foundation for anything you want to make into a filling - your only limit is your imagination (and good taste).

Buckwheat pancakes with smoky sweet potato filling

Serves 4 as a light dinner with fresh mixed greens salad.

Buckwheat crepe batter recipe from Gourmet (I miss you, Ruth Reichl!)

  • 2 T unsalted butter, plus more to grease the pan
  • 3/4 cup plus 1 tablespoon buckwheat flour
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 3 large eggs

Filling

  • One large or two smaller sweet potatoes
  • 1 tablespoon unsalted butter
  • 1 teaspoon dried or 3 teaspoons fresh rosemary, chopped fine
  • salt and freshly ground pepper, to taste
  • 1 tablespoon maple syrup
  • 1 cup shredded smoked mozzarella

For the filling:

Pierce whole sweet potatoes a few times with a sharp knife and roast in a 375º oven until soft (1 hour) or, if you have a microwave, zap them for 10 minutes or until soft. Cut the potatoes in half, pull off
the skin and mash meat with butter in a bowl. Add rosemary, salt and pepper and maple syrup and combine with a fork until creamy. Set aside, covered, to keep warm.


For the crepes:

In a small saucepan cook butter over moderately low heat until golden brown with a nutlike fragrance. (Bottom of pan will be covered with brown specks.) **OK, I skipped this part and just melted the butter. I'm sure it's lovely this way, too** Into a bowl sift flours and salt. In another bowl whisk together milk, eggs, and brown butter. Add milk mixture to flour mixture, whisking until smooth. Chill batter, covered, 30 minutes.


Note: if you don’t have a crepe pan (lucky ducks that do…), any heavy, round, nonstick sauté pan will do. I used my cast iron omelette pan, which is kind of nonstick and it worked fine.


Lightly coat a 10-inch skillet with butter and heat pan over high heat until hot. Using a ¼ cup measuring scoop or ladle, pour batter into skillet, tilting to cover the bottom of the pan with batter. Return pan to heat and cook crepe until the bottom is browned and the top is almost dry.
This all happens very quickly, so have a plate ready in a warm oven to stack up your crepes once they’re done. Repeat this process until either 1) the batter is all gone or 2) until your wrist gives out.


To assemble:

Lay a crepe out flat and spread a generous layer of the sweet potato mixture along the middle two thirds of the crepe – leaving about an inch at each of the horizontal ends. Sprinkle mixture with shredded cheese. Starting with an uncovered end, roll toward the filling to create a cigar-like roulade. Set aside in a warm oven. Continue with the rest of the crepes, filling and cheese.

Enjoy!!

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