Kitchen Conundrum

  • Home
  • About
  • Eat
    • Appetizers
    • Bread
    • Breakfast & Brunch
    • Desserts
    • Fish
    • Meats
    • Pasta
    • Poultry
    • Side Dishes
    • Sauces, Dressings and Condiments
    • Soup and Stews
    • Vegetables
  • Drink
    • Beer
    • Cocktails
    • Wine
  • Recipe Index
  • Travel
    • NYC/Metro
    • Cambodia
    • England
    • France
    • Greece
    • Italy
    • Spain
    • Vietnam
  • Kitchen Sink
    • Classes
    • Contests
    • Cookbooks
    • Cook The Book Fridays- My Paris Kitchen
    • French Fridays with Dorie
    • Kitchen Gear & Gadgets

Buckwheat Crepes with Ham, Cheese and Egg-David Lebovitz’s My Paris Kitchen

July 18, 2016 by Renee

Buckwheat Crepes with ham, cheese and eggBuckwheat flour is not an ingredient that I have ever cooked with. I’ve eaten my share of kasha varnishkes but have never really enjoyed the buckwheat groats.

And that’s the problem. If you have something only in one form, you may not like it. But these crepes, galettes as they are really called (Wait, aren’t galettes the same as crostadas or free form tarts? A question for another day!) are quite good. Of course, the copious amounts of butter, prosciutto, egg and grated cheese help too.

They are not a pretty food. The color of each crepe is a muddy grey. It’s only when you give it a second fry with the butter (plus the ham, cheese and egg) that it crisps up and turns it a lovely shade of brown. But for a while, it is touch and go on the color appeal.

Once assembled, a transformation occurs and it turns into a delightful ham and cheese savory crepe with a runny egg on top. As you only turn up the sides to keep all the fillings from spilling out, I can see where crostatas, free form tarts and galettes all have similarities to this folding concept.

This simple meal is ideal for breakfast, lunch or dinner. I can see many more of these in my future.

Buckwheat Crepes with ham, cheese and egg-3496-2

This week’s recipe can be found on page 135. For details on recreating this and other recipes, check out the CookTheBookFridays site and see others who are also cooking the book-

You can also buy the book here:

MyParisKitchenDavidLebovitz-269x337

 

 

 

 

 

Follow the group on Twitter @ctbfridays

#cookthebookfridays #mypariskitchen

Visit the Facebook Page: Cook The Book Fridays

Disclosure: This post includes affiliate links to my Amazon Associate’s account. This means I receive compensation if you make a purchase using these links.

Filed Under: Eat, Kitchen Sink, Breakfast & Brunch, Cook The Book Fridays- My Paris Kitchen, Cookbooks Tagged With: Cheese, Crepes, David Lebovitz, Ham, My Paris Kitchen

Butter and Rum Crepes…Fancy and Plain- French Fridays with Dorie

February 22, 2014 by Renee

Butter and Rum Crepes with Lemon Curd

Perhaps we can make Spring come a little sooner if we just add some brightness to our lives.  It’s time to come out of hibernation. I am so over winter and ready for some lighter and brighter fare. I am craving sunshine and the fresh flavors of home grown produce, citrus fruits and fresh berries.

Butter and Rum Crepes were on the menu this week for French Fridays with Dorie. This recipe for crepe batter incorporates the zests of a lemon and an orange along with a splash of dark rum and Grand Marnier, perfectly suited for the accompanying Honey Citrus Butter Sauce that is drizzled on top of the finished crepes.  For the “Plain”  crepes, one would just have to sprinkle a bit of powdered sugar on top but if you wanted to go all out and be “Fancy” you could make the suggested lemon curd that would be used as their filling.  Of course, I felt a bit fancy and Lemon Curd had to be made.

If you could embody Spring in words, it would be daffodils and this lemon curd.  Bright, refreshing and tangy sweet, this curd is the perfect filling for these crepes and there is plenty left over to use with scones or to make a tart-perhaps, Dorie’s Sable Breton Galette with Berries, even! (You’ll find the galette and the curd recipe there in Dorie’s newsletter.)

Everyone quite enjoyed these and I’d recommend them to anyone who wants to bring a little Spring to their kitchen.

Butter and Rum Crepes with Lemon Curd-2

 

 

While I cannot share this recipe, (Lemon Curd and Galette recipe is in the link above) you can (and should!) buy the book and cook along with us. It’s great fun! Every Friday we make a new recipe. Looking forward to next weeks! For details and to see how others are recreating the dishes from this awesome book, check out the FFWD site.

Buy the book:

greenspan

frenchfridayswithdorie16

Filed Under: Eat, Kitchen Sink, Desserts, French Fridays with Dorie Tagged With: Butter and Rum Crepes, Candied Lemon Peel, Crepes, FFWD, French Fridays with Dorie, Lemon Curd

Categories

Archives

© Copyright 2017 Kitchen Conundrum · Privacy Policy & Disclosures · All Rights Reserved ·