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

kitchconundrum

Chicken Parm… a nice family dinner. Can’t beat Chicken Parm… a nice family dinner. Can’t beat comfort food! #dinner #family #familystyle
Totally forgot to post the cut of my soap here. It Totally forgot to post the cut of my soap here. Its been very busy and I’m like a whirling dervish in all different directions. On the food front we made some favorites-Chicken Marbella that sustained us for a week and also a Corned Beef and Cabbage dish because it is March after all. But it was good to have the comfort foods we love and old standards as they provide the most contentment when it’s chaos everywhere else. Regular work and then some wholesale orders and getting the line poured for our Spring/Summer scents. And helping others with a few website issues. And kids. Thankfully, it seems to all be under control now and I’m really happy to be busy. All good things! 

The Eucalyptus Mint cut (smells amazing!) turned out so nice. Very happy with it. Had a request for a classic Cucumber Melon soap. Also a lovely fresh and clean spring/ summer scent. Available soon. But the Spring/Summer line of candles are done and are now available! Yay! 
•
•
•
#cpsoap #cooking #smallbusiness #candlemaking #candles #soap #busy #happy
Still cooking. This week I made the amazing stuffe Still cooking. This week I made the amazing stuffed vegetables from Aglaia Kremezi and they were so delicious. But I didn’t take any photos. I did, however, take video of my latest soap pour. White eucalyptus and mint. Smells amazing! Can’t wait to see how the cut turns out. It was a bit thicker trace than I expected. 
•
•
•
#coldprocesssoap #soap #soapmaking #ecualyptus #mint #stillinthekitchen #somethingdifferent
It’s been a week! Time to relax a little. Braise It’s been a week! Time to relax a little. Braised short ribs and polenta. Dinner is served! 
•
•
•
#weekend #weekendvibes #cooking #dinner #shortribs #polenta
Breakfast buddies. I love when he crunches toast. Breakfast buddies. I love when he crunches toast. #sharing #labradoodle #lovemydog #notofficiallyonthebed
It’s been ages since I’ve posted here. Well, a It’s been ages since I’ve posted here. Well, a month, lol. Thats a while! We made it through the holidays and we are into the new year. And while we are still cooking a lot, most of my big concoctions lately have been outside the kitchen and in the soap/candle studio. Here I am mixing scents, clays and mica colorants. Lots of new products coming to @lesilobleu soon. 
•
•
•
#candlemaking #soapmaking #coldprocesssoap #giftideas #smallbusiness
Traditional Sunday Roast with Yorkshire Puddings a Traditional Sunday Roast with Yorkshire Puddings and roasties. Even though it wasn’t Sunday. A favorite. 
•
•
•
#sundayroast #beef #potatoes #yorkshirepudding #dinner #yum
Wishing everyone a safe, healthy and very Merry Ch Wishing everyone a safe, healthy and very Merry Christmas! From all of us to all of you!
A little confiture with our biscuits this morning. A little confiture with our biscuits this morning. Fun flavors with pretty packaging. It’s a bit too sweet for me but I do like the pretty presentation. 
•
•
•
#jam #preserves #confiture #confitureparisienne #framboise #macaron #biscuits
Chicken Piccata for dinner. Love, love, love the l Chicken Piccata for dinner. Love, love, love the lemony white wine and caper sauce. A favorite! #dinner #chicken #lemon #yum
Fried chicken and waffles for dinner. With a maple Fried chicken and waffles for dinner. With a maple sriracha syrup. #dinner #eat #friedchicken #waffle #chickenandwaffles #yum
Leftovers! The best thing for lunch the next day- Leftovers!  The best thing for lunch the next day- Thanksgiving dinner on a roll. #thanksgiving #leftovers #thanksgivingdinneronaroll #yum #thebest
We are full of food and love today! So grateful fo We are full of food and love today! So grateful for the family around our table. #love #gratitude #thanksgiving #family
Wishing you all a very Happy Thanksgiving! We are Wishing you all a very Happy Thanksgiving! We are so grateful for each and every one of you! However you spend your day, may it be filled with love and deliciousness! 
•
•
•
#thanksgiving #gratitude #love #friends #family #delish
So many blooms from our roses … still!!! It’s So many blooms from our roses … still!!! It’s November! I’m capturing them and will dry the petals for soap and bath salts. #roses #latebloomer #davidaustinroses #loveroses
Margez, falafel and hummus with some gyro and roas Margez, falafel and hummus with some gyro and roasted carrots for dinner. Quick and easy for a Wednesday that should have been a Thursday. #dinner #whatdayisit #sotired
We have Dahlias. They are coming in now! How did t We have Dahlias. They are coming in now! How did this happen? We didn’t think the bulbs worked but here they are and they are beautiful! #flowers #flowergarden #dahlia #latebloom
Braised short ribs with polenta. Sunday dinner is Braised short ribs with polenta. Sunday dinner is served. #polenta #shortribs #dinner #delicious
Load More... Follow on Instagram

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