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Kitchen Repertoire

culinary inspiration from everyday life

February 22, 2016

Buckwheat Crêpe with Smoked Trout, Sour Cream and Dill

by Kitchen Repertoire


smoked_trout_crepe_dana_gallagher_0073.jpg

 

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.

1 Comment

TAGS: prop styling: Christina Lane, buckwheat, crepes, savory crepes, smoked trout, seafood recipe, gluten free recipe


June 2, 2014

Smoked Trout With Lentil and Beet Salad

by Kitchen Repertoire


It's health week here at KR because this blog is making us fat!  We're not dieting, we're just reining ourselves in a bit after the Rhubarb Binge.  A lighter fare with some whole grains and lots of veggies ought to do the trick.

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Comment

TAGS: smoked trout, lentil salad, radishes, Art Direction: James Dunlinson


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images ©Dana Gallagher 2018

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