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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 271.7
  • Total Fat: 16.1 g
  • Cholesterol: 99.5 mg
  • Sodium: 124.1 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 4.8 g
  • Protein: 9.2 g

View full nutritional breakdown of Buckwheat Crepes with Thyme Cream Tomatoes calories by ingredient
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Buckwheat Crepes with Thyme Cream Tomatoes

Submitted by: JUNEBUGT

Introduction

Recipe courtesy of Food Network Canada Laura Calder. This recipe is easy to make but needs preparation 2 hours prior to serving. Makes a great appetiser. We eliminated the salt from the original recipe. Recipe courtesy of Food Network Canada Laura Calder. This recipe is easy to make but needs preparation 2 hours prior to serving. Makes a great appetiser. We eliminated the salt from the original recipe.
Number of Servings: 8

Ingredients

    Buckwheat Crepes with Thyme Cream Tomatoes:
    1 Cup Buckwheat flour
    1 Cup Whole wheat flour
    3 eggs, lightly beaten
    2 cups buttermilk
    2 Tblsp cooking oil
    2 Tblsp clarified butter for frying

    Thyme cream tomatoes:
    2 Tblsp butter
    4 medium tomatoes, cut across the middle horizontally
    2 tsp fresh thyme, or as much as you prefer
    Dash salt & pepper
    1/2 cup table Cream


Directions

Buckwheat Crepes:

1. Sift the flours together. Make a well in the centre,
2. Crack the eggs into it, then pour in the milk and oil
3. Whisk the liquids together then gradually draw the flopur from the sides to make a smooth batter. (if necessary add water).
4. Cover and let stand room temperature for 2 hours.
5. Before frying stire in enouph water to bring the batter to the consitency of thin cream.
6. Heat a crepe pan and brush lightly with clarified butter.
7. Pour in a spoonful of batter and & swirl it around the crepe pan to make a thin sheet.
8. Fry until the edges crispen and curl slightly, and the underside is golden, about 3 minutes. Flip and continue cooking to finish, about another 2 minutes.
9. Continue making crepes piling them up and keeping them warm in oven as you continue.

Thyme Cream Tomatoes:
1. Melt the butter in a saute pan.
2. Add the tomatoes cut side down. Poke the back skin a few time with a tip of a knife to prevent skins from bursting.
3. Cook 10 minutes, fliip and cook 5 minutes on the other side, scattering over the thyme as you do so.
4. Season with salt and pepper, Pour over the cream and cook until reduced to a thick sauce around the tomatoes, about 5 minutes depending on your heat..

Serve:
Take one crepe and fold in into 4 to make a triangle and place a tomato half on one of the corners. Drizzle with the Thyme cream sauce

Enjoy

Serving Size: Makes 8 1/2 tomatoe & crepe servings or 4 whole tomato servings

Number of Servings: 8

Recipe submitted by SparkPeople user JUNETHIBEAULT.






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