Buckwheat Crepes with Smoked Salmon and Scrambled Eggs

DSC_0294

It’s a fact: pancakes have nothing on crepes. Or at least it’s a widespread idea among French people. We love our crepes, and wouldn’t exchange them for pancakes in any way. Whether sweet or savory, buckwheat or regular flour, for lunch or dinner, there’s always a way to indulge in these deliciously warm circular treats. In fact, I really miss Parisian “creperies” when I’m in the US. Here, I mostly eat pancakes for brunch, but I don’t like savory ones. On the other hand, I find buckwheat crepes to be perfect savory options. This allows me to eat crepes for lunch or dinner as well. I just can’t get enough! The original recipe comes from the region of Brittany, but mine is slightly modified because I use milk instead of water. I find that it makes them more moist and flavorful, but that’s up to you! You can also be as creative as you want with the filling, and even go for sweeter options if you prefer (I’d then substitute AP flour for the buckwheat). Bon appétit!

DSC_0338-2

DSC_0320


Total time: 10 minutes (1 hour for the batter to sit)

Ingredients for the batter

  • 1/2 cup almond milk (or regular)
  • 2 eggs
  • 1/4 cup buckwheat flour
  • butter (for the pan)

Ingredients for the savory crepes:

  • 2 slices smoked salmon
  • 1 egg
  • 1 tbsp plain yogurt
  • a bunch of fresh parsley
  • a handful of spring mix

Directions:

  1. Make the batter: mix the buckwheat flour with the eggs, then add the milk and a pinch of salt, and mix until homogeneous. Let it sit for about an hour in the refrigerator.
  2. Once the batter is set, cook the crepes. Melt some butter in a pan on high heat, and add just enough batter to cover the bottom of the pan. The crepes will start to bubble quickly, and once they’re set on one side, flip them to cook the other side for another minute. Set the cooked crepes aside, and keep going.
  3. Meanwhile, make the yogurt sauce by mixing the yogurt with a splash of water, salt, pepper, and fresh chopped parsley.
  4. Then, make the scrambled eggs. In the same pan, melt a little bit of butter, crack an egg, and whisk until the egg is just set but not dry.
  5. To plate, start with a buckwheat crepe, add the scrambled egg, top with the sliced smoked salmon and spring mix, and drizzle with the yogurt sauce. Adjust the seasoning and enjoy!

TIP: Another one of my favorite savory crepes is ham, fried egg, and cheese. It’s a more traditional one in France and it’s amazing with a glass of spiked apple cider. 

Advertisements

Shake it up with Shakshuka!

DSC_0060

Not long ago, my mom and I spent a weekend in New York. In between the many museums, parks and restaurants we went to, we also spent some time in one of our favorite places: a bookstore! While she loves to skim through recent books, I always run to the cookbooks section. That time, I stumbled upon Ottolenghi’s Plenty a vegetable cookbook by Yotham Ottolenghi, a London based chef renowned for his Mediterranean and North African dishes. One of his recipes immediately caught my eye: his Shakshuka! I gues what first attracted me was its name. Shak-shu-ka. Such a fun name! The second thing that I liked was that it had eggs, and I’m always on the lookout for new ways to cook eggs. Before I even got the chance to try it, I went out for brunch back in Philadelphia and the café had Shakshuka too! I saw it as a sign that I needed to dive in. So I ordered it, liked it, then cooked it at home, and loved it! I slightly adapted his recipe and I hope you’ll enjoy it as much as I do, for breakfast, lunch or dinner. Bon appétit!

DSC_0042

DSC_0067


Prep time: 30 minutes

Ingredients

  • 1/2 can diced tomatoes (I use trader joe’s  “Fire Roasted with Jalapenos”)
  • 2 large eggs
  • 1/2 yellow onion
  • 1/2 yellow bell pepper, sliced
  • 1 tbsp olive oil
  • agave nectar (or a pinch of sugar)
  • a bunch of fresh thyme
  • a bunch of fresh parsley
  • a pinch of ground cumin
  • salt and pepper to taste
  • Green pepper tabasco (optional)

Directions:

  1. Heat up the olive oil in a skillet. Add the sliced onion, salt, and let it cook on high heat until brown. Next, add the sliced yellow bell pepper, drizzle of agave nectar, thyme, parsley, and a pinch of ground cumin and let it cook for another 10 minutes until golden brown. Add a splash of water and let it evaporate to further soften and caramelize the vegetables.
  2. Next, add the diced tomatoes, lower the heat and let it simmer until it slightly thickens.
  3. Make two “holes” in the tomato and pepper base, and crack the eggs in them. Cover and let it cook until the eggs are set, about 6 minutes. They will be runny and delicious with the sauce. Adjust the seasoning, drizzle with Tabasco if you like it extra spicy, and serve in the skillet, along with warm pita bread!