Bonjour News24/680.com food followers:
• Croque Madame on Brioche
• Moules Frites (Mussels in Wine-Garlic-Herb Broth) with Baquette
• Duck à l’Orange
• Buckwheat Crêpes with Ham and Gruyère Cheese
• Chocolate Soufflés with Crème Anglaise Sauce
During the class we discussed why the buckwheat crepe is so popular in Paris (as opposed to crepes made with flour). Well, according to the Kitchen Project, “crepes originated in what is today, Brittany, France. In this very wet area of Northern France wheat didn’t grow well, but around the 12th century, buckwheat was introduced and thrived in these conditions. Legend has it that a housewife in Brittany, accidentally spilled some thin porridge on a hot flat stove and through this mistake came the discovery of how good a thin crispy pancake tasted. The word crepe comes from a Latin word Crispus which meant crisp. February 2 is known as le jour des crêpes (‘the day of crepes’) and folks make crepes, and apparently most make them for dinner. In the beginning it was a religious holiday. It is also known as La Chandeleur (‘the return of the light’), because it symbolizes that Spring is on it’s way. The crepe looks looks like the sun and reminds us that the cold winter will soon be over.”
Buckwheat Crêpes with Ham and Gruyère Cheese
For the Crêpes:
1 cup milk
5 tablespoons all-purpose flour
1/4 cup buckwheat flour
1/2 teaspoon salt
1/2 teaspoon canola oil
8 teaspoons butter
For the Béchamel Filling:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
Freshly ground nutmeg, to taste
Kosher salt and freshly ground black pepper, to taste
8 thin slices ham
1/2-pound Gruyère cheese, grated
• To make the crêpes, in a blender, combine the egg, milk, all-purpose and buckwheat flours, salt and canola oil and process until smooth. Cover and refrigerate for 2 hours or as long as overnight.
• In a crêpe pan over medium heat, melt 1 teaspoon of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 1/4 cup of the batter into the center, working quickly, tilt/swirl the pan to spread the batter to the edges. Return the pan to the heat and cook until the crêpe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook until golden on the other side, 1 to 2 minutes more. Transfer to a plate and cover. Repeat to make 8 crêpes.
• To make the filling, in a small saucepan over medium-high heat, melt the butter, add the flour and whisk until smooth. Cook, stirring, until fragrant, 1 to 2 minutes. Whisk in the milk and cook until thickened, 3 to 5 minutes. Season with nutmeg, salt and pepper and keep warm.
• Preheat an oven to 350˚F.
• To assemble, lay a crêpe flat, spread the béchamel sauce in a generous layer to one-inch from the edge; place a slice of ham and some of the cheese in the center and fold into a rectangular pouch. Place on a baking sheet. Repeat with the remaining crêpes and filling. Bake until the cheese melts, 5 to 7 minutes. Divide the crêpes among 4 individual plates, and serve immediately.
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