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Recipe courtesy of Michael Voltaggio
Recipe courtesy of Michael Voltaggio
Show:
Guy's Ranch Kitchen
Caviar with Buckwheat Crepes and Smoked Creme Fraiche
Getting reviews...
- Level: Intermediate
- Total: 45 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 536
- Total Fat
- 32 g
- Saturated Fat
- 13 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 25 g
- Cholesterol
- 447 mg
- Sodium
- 853 mg
- Level: Intermediate
- Total: 45 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 536
- Total Fat
- 32 g
- Saturated Fat
- 13 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 25 g
- Cholesterol
- 447 mg
- Sodium
- 853 mg
Ingredients
Directions
Special equipment:
a high-powered blender; a smoking gun- Add the milk, all-purpose and buckwheat flours, eggs and a pinch of salt to a high-powered blender and blend until thoroughly mixed.
- Place a medium nonstick pan over medium heat and spray with nonstick spray. Pour about 1/2 cup batter into the preheated pan and swirl to thoroughly coat the pan with the batter, making a crepe. Cook until it has golden brown spots and edges, about 2 minutes. Flip onto a cutting board to let cool. Continue to cook in batches, covering the finished crepes with a towel to keep them from drying out.
- Season the creme fraiche with salt and pepper in a medium bowl and stir to combine. Cover with plastic wrap and use a smoking gun to smoke the creme fraiche for 10 minutes.
- For serving: Fold the crepes into quarters and add to a serving dish. Top with the caviar and smoked creme fraiche.
