I’ll call this recipe “fried rice with a subtle Mediterranean twist”! And I’ll explain to you the reasons why further down, after I profess my love for fried rice one more time. Though I’ve already talked to you about this burning passion of mine in a previous post, I’ll just add a few reasons to the list: Continue reading “Veggie Fried Rice with Roasted Eggplant and Red Pepper”
Simple is best. I’ve said it before, but that’s my kitchen-motto. This recipe is a perfect example of that idea. When you think about it, there not much that’s more simple than toast. Yet, however simple the base may be, you can make the tastiest toppings ever, and end up with a really sophisticated dish.
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!
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
- 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.
- 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.
- Meanwhile, make the yogurt sauce by mixing the yogurt with a splash of water, salt, pepper, and fresh chopped parsley.
- 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.
- 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.