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<\/a>3\/4 C. buckwheat flour\n1\/4 C. all purpose flour
\n1\/2 tsp. salt
\n2 eggs
\n1 3\/4 C. milk, split
\n4 tsp. melted unsalted butter, divided
\nOne recipe roasted root vegetables (below)<\/p>\n
In a large mixing bowl, combine the dry ingredients. In a medium-sized bowl, combine eggs, 1 1\/2 C. milk, and 2 tsp. melted butter. Mix the wet ingredients into the dry and stir until the mixture is uniform. Cover and refrigerate for at least an hour and up to overnight. Before making the cr\u00eapes, whisk in the remaining 1\/4 C. milk and have 2 tsp. melted butter standing by. If the batter seems too thick\u00e2\u20ac\u201ddoesn\u00e2\u20ac™t seem \u00e2\u20ac\u0153pourable\u00e2\u20ac\u009d\u00e2\u20ac\u201dadd a little bit of water. Heat an 8-inch non-stick saut\u00c3\u00a9 pan and brush with the remaining melted butter. When the butter is hot enough to sizzle, add a scant 1\/4 C. cr\u00eape batter. Tilt the pan around quickly to spread the batter. When the edges are slightly browned and the center of the cr\u00eape is bubbling (about 3 minutes over high heat), flip the cr\u00eape using your fingertips, tongs, or spatula. Cook for another 10-15 seconds, then slide onto a plate. Repeat until all the batter is used. Note: you can omit the all-purpose flour to make the dish entirely gluten-free. Just mix the batter a little bit longer to stretch the starches within the buckwheat.<\/p>\n
Roasted Root Vegetables<\/p>\n
4 medium-sized beets, trimmed and rinsed (save the greens)
\n8 cloves of garlic, unpeeled
\n2 large garnet sweet potatoes, rinsed and cubed
\n1\/2 C. olive oil, divided
\nSalt and pepper to taste
\n2 large shallots, sliced into rings
\n1 bunch purple kale, stripped from stems and chopped
\n1\/2 C. white wine
\n1 C. shredded Gruy\u00c3\u00a8re cheese
\n1 tsp. butter
\n6 eggs
\n1\/2 tsp. fresh thyme, chopped<\/p>\n
Preheat oven to 375\u00c2\u00b0F. Rub the beets with oil and season them with salt and pepper. Wrap them, along with the garlic cloves, in foil, and roast for an hour. Toss the sweet potatoes in olive oil and salt and pepper. Spread evenly on a cookie sheet and roast in the same oven for 35 minutes, turning with a spatula halfway through. Remove the beets from the oven and carefully open the foil. After they\u00e2\u20ac™ve cooled to handling temperature, rub them with a cloth to remove their skins (or you can leave on). Chop them into 3\/4 inch cubes and set aside. Peel the garlic and set the cloves with the beets. Remove the sweet potatoes from the oven, stir once with a spatula and set aside. When the crepes are ready, heat a large saut\u00c3\u00a9 pan with 2 tsp. olive oil over high heat. When the oil begins to shimmer on the surface, add the shallots and immediately lower the heat. When the shallots begin to caramelize, after about seven minutes, raise the heat again. Carefully add the kale and the reserved beet greens to the oil. It will want to spatter. Stir once or twice, and deglaze with white wine. Cover the pan, lower the heat once again, and let the greens wilt and the wine cook down, about three minutes. Remove the lid and add the roots and roasted garlic. Toss all together and taste. Add more salt and pepper if you like. Set aside.<\/p>\n
On a cookie sheet or in a baking dish, assemble the cr\u00eapes: Sprinkle 1\/4 C. Gruy\u00c3\u00a8re cheese over the bottom of the cr\u00eape. Pile 1\/4 C. the vegetable mixture on top of the cheese. Fold in the edges to form a packet. Hold in a 275\u00c2\u00b0F oven until you are ready to plate. In a large saut\u00c3\u00a9 pan over medium flame, heat 1 tsp. butter. Crack six eggs into the pan and cook them until the whites are firm but the yolks are still runny, about seven minutes (this step can occur while you are assembling the cr\u00eapes). Place a filled cr\u00eape on a plate. Top with an egg. Garnish with freshly ground black pepper, coarse sea salt, and a sprinkle of chopped thyme.<\/p>\n","protected":false},"excerpt":{"rendered":"
In Brittany, cr\u00eapes \u201dgalettes\u201dare usually folded into a rough square around your filling of choice. Gruyere and ham are definitely crowd pleasers, especially when an egg is cooked in the center of the dish. I prefer roasted root vegetables, with garlic and caramelized shallots on a bed of wilted kale and Gruy\u00c3\u00a8re cheese. Finished with a sunny-side up egg, it\u00e2\u20ac™s a cold weather meal that\u00e2\u20ac™s hard to beat in terms of color, flavor, and satisfaction. 3\/4 C. buckwheat flour 1\/4…<\/p>\n