Buckwheat Crepes With Smoked Salmon
Crepes:
- 2 cups milk
- 2 eggs
- 1 tablespoon natural cane sugar
- 1 tablespoon unsalted butter, melted
- and slightly cooled, plus more for the pan
- ½ cup buckwheat flour
- ½ cup unbleached all-purpose flour
- ¼ teaspoon sea salt
- 1½ cups small-curd cottage cheese
- Grated zest of 1 lemon
- ¼ cup chopped fresh chives
- Freshly ground pepper
- 1 tart apple, such as Granny Smith or Pink Lady
- 6 ounces thinly sliced smoked salmon
Instructions:
It is always best to let the batter rest overnight in the refrigerator and bring it back to room temperature in the morning.
- To make the crepe batter, combine the milk, eggs, sugar, and butter in a blender and blend until smooth. In a bowl, sift together both flours and the salt and add half the flour mixture to the blender. Give it a few whirls, then add the rest of the flour mixture and blend until smooth.
- Cover and let rest for 30 minutes, or in the fridge overnight (letting it return to room temperature before cooking). In a mixing bowl, combine the cottage cheese, lemon zest, chives, and a few grinds of pepper. Stir together. Core the apple and, using a mandoline, if you have one, slice paper-thin.
- Place a 10-inch nonstick pan (or a crepe pan, if you’re so lucky) over medium heat and rub the bottom with a bit of butter. Pour ⅓ cup of the batter into the pan and quickly swirl it around a few times to coat the bottom of the pan evenly. Cook until it looks dry around the edges, 1 to 2 minutes, then run a silicone spatula around the edge to lift up the crepe and carefully flip it over to cook the other side for 1 minute more.
- Flip it over one more time, place some of the cottage cheese mixture, a slice of smoked salmon, and a couple of apple slices in the center of the crepe. Fold both sides of the crepe in toward the center and serve warm. Repeat with the remaining ingredients.