Buckwheat Crêpes With Corn, Tomatoes And Goat Cheese Recipe

Name: Buckwheat Crêpes With Corn, Tomatoes And Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole milk; 2 (large) eggs; 2 tablespoons unsalted butter, melted; 1/2 cup buckwheat flour; 1/2 cup all-purpose flour; 1 tablespoon sugar; Salt; 1 pint cherry tomatoes, halved; 1/2 teaspoon garlic, minced; 1 teaspoon smoked sweet paprika; 1 1/2 tablespoons extra-virgin olive oil; Freshly ground pepper; 1 (large) leek, halved lengthwise and thinly sliced crosswise; 1 1/2 cups (cut from 2 large ears of corn) corn kernels; 3 tablespoons parsley, chopped; 3 ounces goat cheese, crumbled; 3 tablespoons chives, snipped

Servings: persons

2 cups whole milk
2 (large) eggs
2 tablespoons unsalted butter, melted
1/2 cup buckwheat flour
1/2 cup all-purpose flour
1 tablespoon sugar
Salt
1 pint cherry tomatoes, halved
1/2 teaspoon garlic, minced
1 teaspoon smoked sweet paprika
1 1/2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 (large) leek, halved lengthwise and thinly sliced crosswise
1 1/2 cups (cut from 2 large ears of corn) corn kernels
3 tablespoons parsley, chopped
3 ounces goat cheese, crumbled
3 tablespoons chives, snipped

1
Preheat the oven to 325u00b0. In a blender, blend the milk, eggs and 1 tablespoon of the melted butter. Add both flours, the sugar and 1/4 teaspoon of salt; blend until smooth. Let the batter stand while you prepare the filling.
2
On a baking sheet, toss the tomatoes with the garlic, paprika and 1 tablespoon of the oil. Season with salt and pepper and roast for 25 minutes, until the tomatoes are slightly dried.
3
In a skillet, cook the leek over moderate heat in the remaining 1/2 tablespoon of oil, 4 minutes. Add the corn and cook for 1 minute. Add the tomatoes and parsley and cook for 1 minute. Season with salt and pepper.
4
Line a plate with wax paper. Heat a 10-inch nonstick skillet and lightly brush it with some of the remaining 1 tablespoon of butter. If the crepe batter is too thick, whisk in enough water so it is pourable. For each crepe, add 1/4 cup of the batter to the skillet and swirl to coat the pan. Cook over moderate heat until the surface is dry and the underside is golden, about 2 minutes. Flip the crepe and cook for 1 minute longer. Transfer the crepe to the prepared plate. Repeat with the remaining batter, brushing the pan with butter as needed. You should have 12 to 14 crepes.
5
Spoon the filling down the center of each of 12 crepes. Sprinkle the goat cheese on top and roll each crepe into a cylinder. Transfer to plates, garnish with the chives and serve.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups whole milk, 2 (large) eggs, 2 tablespoons unsalted butter, melted, 1/2 cup buckwheat flour, and more.

Yes, Buckwheat Crêpes With Corn, Tomatoes And Goat Cheese falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buckwheat Crêpes With Corn, Tomatoes And Goat Cheese

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