Recipe courtesy of Michael Voltaggio
Caviar with Buckwheat Crepes and Smoked Creme Fraiche
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 539
- Total Fat
- 32
- Saturated Fat
- 13
- Carbohydrates
- 38
- Dietary Fiber
- 2
- Sugar
- 12
- Protein
- 25
- Cholesterol
- 451
- Sodium
- 853
- Total: 45 min
- Active: 35 min
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
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.