After a fair amount of experimentation we think this dish is best eaten with one's fingers - leak layer by leak layer - tomatoes plucked from their vine - and the last drops of heavenly olive oil sopped up with a crêpe/sponge.
Read MoreCrêpes Topped Sautéed Mushrooms, Greens and Poached Eggs
Buckwheat Crêpe with Smoked Trout, Sour Cream and Dill
Even in a world where so little makes sense - good food always does.
Buckwheat Crêpes with Smoked Trout, Sour Cream and Dill
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 pound smoked trout, skin and bones discarded
- 1 cup sour cream
- Small bunch fresh dill
- 1 red onion, thinly sliced
Prepare crêpes as above. While still warm fill with desired amount and combination of above ingredients.