No Nonsense Buckwheat Crepes | How To Make Dinner


– Great. We broke it. E7. – [Male] (mumbles) – (groans) That’s better. That’s really annoying, isn’t it. (laughs) Can we write a letter to
the induction burner people? Oh yeah, that’s better. We might set off the fire alarm. Should I do my best
YouTuber impersonation? Hey, this is How to Make Dinner. I’m Paula and today we’re
making buckwheat crepes. (upbeat electronic music) So buckwheat is a really cool little grain and they’re really cute. They’re shaped like little hearts. There’s no gluten in it. Pretty much everyone can eat
buckwheat as far as I know. So for these crepes, we’re
using buckwheat flour. So for this buckwheat crepe batter, we are going to weigh
everything into the same bowl so there’s barely any
dirty dishes to deal with because that’s my favorite style. And so we’re gonna make the batter and then we’re gonna cook it in crepe form and then we’re going to fill it with some savory fillings. So buckwheat flour. We’re gonna start with
70 grams into the bowl, and I’ll put all these amounts on the blog and I’ll put them in
both weight and cup form for those of you who don’t have a scale. I’m softening on my scale policy. (laughs) So 70 grams, not very much at all. Crepe batter is really liquidy, so you don’t use a lot of flour. And then one egg and I definitely
got some shell in there, so I’ll take that out. This is a good opportunity
to show you that the best way to get shell out of an egg is to use the shell to grab it. Oh, I got it. There it is. Something about the shell, it kind of … You know when you try to
use your finger or a spoon, and it kinda keeps like squirming away, when you use the shell of an egg, it somehow attracts it and it just works really well. So that’s a good little trick. So you’ve got 70 grams of buckwheat. We have one egg. We have about a tablespoon
of oil or 10 mils, or 10 grams. Sorry. And then we have your milk of choice. So normally you’d use regular milk. I would use regular milk but just to show you that
you can make it adapt to your needs, we’re using oat milk today. So it’s 60 mils of this. I’m just gonna measure. Always get down to eye level
with your liquid measuring. And then a 125 mils of water. So that’s going in. Everything goes into the same bowl. It’s so good. And then a pinch of salt. And then just give it a little whisk. So this is so good for
breakfast, brunch, dinner. Once you have a buckwheat crepe, you can pretty much
stuff anything into it. I’m using mushrooms and I might fry an egg ’cause … So I’ve got a jug ready already because I used it to
measure the liquid stuff. So I’ll just use that to administer the crepe batter into the pan. You don’t wanna oil the pan too much. Just a light brush. And make sure you get all
the way up on the sides, especially if you’re gonna really roll the batter around on the sides. And something to hold onto
this thing ’cause it’s hot. And I’m gonna just see how
our first one goes here, so just pour it right into the middle, and then roll it around and don’t use an induction burner because they’re a pain
and they beep at you when you take the thing off. (groans) These things, I swear. Induction burners need
to chill out, I tell you. And then that’s just gonna cook, it takes like maybe a
minute to cook on one side and this is medium heat, I’d say. About a five or a six. Crepes are like any pancakes. The first one kinda sucks, the second one is a little bit better and then you start getting
better and better as you go. So I’m just building a stack
of kind of subpar crepes to kick things off and
then I have a feeling this one’s gonna be the best. So let’s just see. Okay, this one looks pretty promising. Okay, we gently pick
it up with our fingers. There we go. That’s a good one. I like that one. (percussion music) We’re gonna put a little bit
of olive oil into the pan. And I’ve got a few sliced
regular button mushrooms, or cremini mushrooms,
whatever mushrooms you want. Throw those in and a pinch of salt. And I went outside and
got a few herbs from the garden so I have chives and some fresh thyme. I love fresh thyme with mushrooms. Sprinkle that in. (pan sizzling) These mushrooms are gonna take like, a minute or so to cook. Maybe while we’re cooking these mushrooms, I’ll fry an egg too. And these mushrooms, I
mean, you can do just salt and chives and thyme like this or whatever herbs you have. You can also make it a bit creamy which I actually think I might, ’cause I have a little bit
of leftover sour cream. And you know what else
I love with mushrooms, is a little splash of white
wine which I have in the fridge. (pan sizzling) I love that. And then I’ve got a little
touch of sour cream here. I don’t even need this much. Stir that in. So we’ve got our finished crepes. They’re still warm. If they weren’t still warm, you could warm them up in the oven a bit. And these, by the way, you can make ahead. You can make them, like, you can make them,
actually, and freeze them. That works too. Down in the middle. This is so nice. And then (mumbles) this egg. (egg sizzles) You can pouch an egg, do it sunny side up. Just cook it however you want. I’m gonna do mine a little bit over easy. And then throw that on top. And we’ll just do a one fold. There, that’s nice, eh? If you’re obsessed with
Parmesan cheese like me, you’ll just grate a bit
of that over the top. Maybe just snip a few of these on top. So there you go. There’s your buckwheat crepes with mushrooms and egg
and I hope you like it. And I hope you make these crepes and I’ll catch you next week. (upbeat music) I don’t why I don’t make
these more often, actually. It was so smooth before I got
this stupid burner involved. (scoffs)

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Comments

  1. OMG–you had me at freshly grated Parmesan cheese! I recently taught my kids the trick about using the egg shell to dig out egg shell fragments–excellent tip!

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