Caviar with Buckwheat Crepes and Smoked Creme Fraiche

Name: Caviar with Buckwheat Crepes and Smoked Creme Fraiche
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 3 cups whole milk; 3/4 cup all-purpose flour; 1/4 cup buckwheat flour; 5 large eggs; Kosher salt and freshly ground black pepper; Nonstick cooking spray, for the pan; 1 cup creme fraiche; 4 ounces farm-raised osetra or American caviar

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Level: Intermediate

Total: 45 min
Active: 35 min

Yield: 4 servings

Level: Intermediate

Total: 45 min
Active: 35 min

Yield: 4 servings

Ingredients

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3 cups whole milk

3/4 cup all-purpose flour

1/4 cup buckwheat flour

5 large eggs

Kosher salt and freshly ground black pepper

Nonstick cooking spray, for the pan

1 cup creme fraiche

4 ounces farm-raised osetra or American caviar

Directions

Watch how to make this recipe.

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.