| Level: | Intermediate |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 45 min |
| Active: | 35 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 539 |
| Total Fat | 32 g |
| Saturated Fat | 13 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 25 g |
| Cholesterol | 451 mg |
| Sodium | 853 mg |
| Serving Size | 1 of 4 servings |
| Calories | 539 |
| Total Fat | 32 g |
| Saturated Fat | 13 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 25 g |
| Cholesterol | 451 mg |
| Sodium | 853 mg |