Buckwheat Crepes with Thyme Cream Tomatoes

TOTAL TIME: 2 hr 55 min
Prep: 15 min
Inactive Prep: 2 hr
Cook: 40 min
 
YIELD: about 25 (6-inch) crepes; 4 to 6 servings
LEVEL: Intermediate

ingredients

  • For the tomatoes
  • 2 tablespoons butter
  • 4 medium tomatoes, halved horizontally
  • Handful chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1/2 cup cream
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Directions

For the crepes:
Sift the flours together with the salt into a bowl. Make a well in the center, and crack the eggs into it, then pour in the buttermilk, and oil. Whisk the liquids together, then gradually draw the flour in from the sides to make a smooth batter. (If necessary, add water.) Cover the bowl with plastic wrap, and let sit at room temperature for 2 hours. Before frying, stir in enough water to bring the batter to the consistency of thin cream.

Heat a crepe pan and brush lightly with clarified butter. Pour in a spoonful of batter and swirl it around the crepe pan to coat the bottom and make a thin sheet. Fry the batter 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. Continue making the crepes, piling them up and keeping them warm as you continue.

For the tomatoes:
Melt the butter in a saute pan. Add the tomatoes, cut-side down. Poke their backsides a few times with the tip of a knife to prevent the skins from bursting. Cook 10 minutes. Flip, and cook 5 minutes on the other side, scattering over the thyme as you do so. Season the tomatoes with salt, and pepper, to taste. Pour over the cream, and cook until reduced to a thick sauce around the tomatoes, about 5 minutes depending on your heat. Serve.

For the plate:
Fold a crepe and place it on a plate, then top it with tomatoes and sauce. Enjoy!

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  • on December 05, 2013

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    I just served this delightful meal to my Canasta group. Everybody loved it. I followed the recipe exactly. The tomatoes were a bit soft, but still looked wonderful plated next to the crepes. I think next time I will use smaller grape tomatoes. They will likely need less cooking time. I will also add a large finely chopped scallion to the pan when I put in the tomatoes. I will also double the tomato part of the recipe since most people wanted seconds of them. Delicious!

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  • on December 06, 2012

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    I just made this for lunch w/ a regular crepe batter and less sugar and it's devine! I love carmelized, warm tomatoes with this sauce and used fresh oregano. Easy to make and manipulate.

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  • on April 05, 2012

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    I just made the tomatoes as I was searching for an elegant side dish. This was EXQUISITE and so EASY!! You must try this!!

    people found this review Helpful.
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