Buckwheat Crêpe With Roast Butternut Squash, Gruyère and Bacon
Basic Buckwheat Crêpe
- 3 large eggs
- 3/4 cup milk
- 1 cup cup water
- 1/4 cup hard apple or pear cider
- 1/4 teaspoon salt
- 1 1/4 cup buckwheat flour
- 4 tablespoons melted butter or ghee, plus more for griddle
Combine eggs, milk, water and hard cider in the jar of a bar blender. Process until smooth. Add salt and flour and blend. Add butter and blend just until batter is smooth and the consistency of a nice pourable cream. Cover and refrigerate at least 2 hours or overnight. Let stand at least 30 minutes before using.
Heat griddle over a medium low flame. Brush with melted butter - just so shiny. There should not be a butter puddle. Same as pancakes - first crêpe is usually a dud - so be prepared. Pour a scant 1/4 of batter onto griddle. Lift griddle and gentle tip and turn so that batter spreads naturally into a nice even thin circle - you are looking for something with about 1/16 inch thickness.
There are various schools of thought when it comes to crêpes. Some believe that they should be flipped and others say no - JAMAIS JAMAIS JAMAIS! In the end it all depends on your mood and/or expertise.
- 1 recipe Basic Buckwheat Crêpes
- 1 medium butternut squash, peeled, seeded and cut into 1/2 chunks
- 2 tablespoons olive oil
- small handful fresh oregano
- Sea salt and freshly ground black pepper
- 4 or 5 strips good quality thick bacon
- 1/2 pound or so gruyère cheese, grated on large whole box grater
Prepare crêpes as above. Heat oven to 425. Combine squash, olive oil and oregano in a mixing bowl. Season well with salt and pepper. Spread squash on a baking sheet in a single layer and roast until soft and golden, about 30 minutes. Remove from oven. Meanwhile. Cut bacon into 2 inch pieces. Set a medium skillet over medium low heat. Add bacon and cook until fat is rendered and bacon is crisp. Use a slotted spoon to remove bacon from skillet and transfer to a paper towel lined plate for holding. Working one at a time, gently warm crêpes on grilled. Sprinkle with a generous amount of cheese and fill with a nice spoonful of roasted squash and bacon. Fold crêpe and continue to heat until cheese has melted. If you wish to assemble several crêpes at once this can be done in a hot oven.