Buckwheat Crepes with Roquefort and Walnuts
Category: Main Courses
Servings: 6
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 40g |
| Buckwheat flour | 145g |
| Eggs | 1 |
| Egg yolks | 1 |
| Fine salt | 1 pinch |
| Extra virgin olive oil | 6g |
| Whole milk | 160ml |
| Water | 160ml |
| Butter | 10g |
| Roquefort cheese | 450g |
| Walnuts (shelled) | 50g |
| Fresh thyme | 10g |
Instructions
-
Prepare the Crepes:
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- Gradually add the milk to the dry ingredients, whisking continuously to avoid lumps.
- Next, add the water at room temperature and continue mixing with a whisk until the batter is smooth and well-combined.
- Cover the bowl with plastic wrap and let it rest for about 15 minutes.
-
-
Cook the Crepes:
- Heat a non-stick skillet over medium-low heat and lightly grease with olive oil or butter.
- Pour a small amount of batter into the pan and swirl it around to form a thin, even layer. Cook for about one minute until the edges begin to lift from the pan.
- Flip the crepe with a spatula and cook for another minute on the other side.
- Transfer the crepe to a plate and continue making crepes until the batter is used up. You should have about 6 crepes, each around 22 cm in diameter. Keep the cooked crepes covered with plastic wrap to retain their warmth.
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Prepare the Filling:
- While the crepes are cooking, chop the walnuts into small pieces, either with a knife or pulse them briefly in a food processor.
- Set aside a few whole walnut halves for garnish later.
-
Assemble the Crepes:
- Once the crepes are ready, heat one crepe in the pan for a few seconds over very low heat to warm it up.
- Place small chunks of Roquefort cheese evenly across the surface of the crepe.
- Sprinkle some of the chopped walnuts over the cheese.
- Rinse the thyme and sprinkle a few fresh leaves over the Roquefort and walnuts.
- Using a spatula, gently lift the edges of the crepe and fold it into a triangular shape, enclosing the filling.
-
Serve:
- Repeat the process for the remaining crepes.
- Arrange the filled crepes on a serving platter, placing them over a bed of fresh salad greens.
- Garnish with the whole walnut halves set aside earlier.
- Serve immediately and enjoy!
This recipe offers a delightful blend of textures and flavors—nutty, creamy Roquefort paired with the crunch of walnuts, all wrapped in soft, savory buckwheat crepes. It’s a perfect dish for a light yet satisfying main course, ideal for both casual meals or a more refined gathering.
