Buckwheat Crepes with Pears, Arugula, Hazelnuts and Balsamic Caramel Sauce
By: Christine Stecker
Crepes are one of my favorite meals to have with a gathering, as all the fillings are really the best part and they accommodate the savory and sweet eaters alike. Buckwheat is an excellent flour to use for added protein, fiber, magnesium and B vitamins. In fact it’s a seed rather than a grain making it gluten free and low-glycemic. Buckwheat has a nutty and hearty quality that I like in baking but it can be quite dense, which is why I love it in this crepe recipe, as it gives the crepes a sturdiness that allows robust flavors in the filling without losing the container. I highly recommend these with lox and cream cheese or prosciutto and blue cheese, or for a savory meets sweet as in this a pear, arugula, toasted hazelnut and a balsamic caramel syrup filling.
Yield: 6 large crepes
- 2 eggs
- 3 tablespoons butter, melted
- 3/4 cup milk or milk substitute
- 2/3 cup buckwheat flour
- 1/3 cup white flour or gluten free substitute
- 1/2-1 cup water
Whisk wet ingredients together, add dry ingredients in thirds. Mix thoroughly, batter should be thick and sticky. Then add small amounts of water until the batter reaches a thinner pourable consistency. Refrigerate for 1 hour and up to 48 hours before cooking.
Balsamic caramel sauce:
- 1/8 cup balsamic vinegar
- 2 tablespoons sugar
- zest from 1 lemon
- 2 tablespoons butter
Add lemon zest and balsamic in a small pot on medium low heat for 5 minutes, add sugar and keep slightly above simmering for 10 minutes stirring continuously. Add butter and stir until fully incorporated. Finally, add a bit of water if necessary to pour like syrup.
- 1/2 cup chopped hazelnuts, toasted
- 2 pears, sliced thinly
- 2 cups arugula or spinach