Versatile Buckwheat Crêpes From Elisabeth Prueitt | Break an Egg | Food52
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- Опубликовано: 14 апр 2024
- Welcome to Break an Egg, the series where our Senior Food Stylist, Anna Billingskog, cooks up a winning breakfast recipe. She’ll tackle cookbook hits, favorites from Food52 community members, and originals from our Test Kitchen. Follow along for breakfast (and breakfast for dinner) inspo.
Buckwheat Crêpes From Elisabeth Prueitt:
“Few foods are more reflective of place than buckwheat crêpes-properly called galettes-from Brittany, France,” Liz Prueitt writes in Tartine All Day. They’re traditionally served with savory ingredients, but Liz rightly recommends pairing these incredibly adaptable, gluten-free crêpes with sweet fillings, too, as our food stylist Anna Billingskog did in a recent episode of Break an Egg. (She topped hers with whipped cream and fresh raspberries.)
Liz strongly suggests resting the batter overnight, or for at least 2 hours, which will help produce more tender crêpes and strip the buckwheat of its bitterness. Your well-rested batter should spread readily in the pan and be “thinner than a pancake batter and similar to heavy cream.” If it is too thick, try thinning it a splash of water or milk.
-Food52
GET THE RECIPE:
Buckwheat Crêpes From Elisabeth Prueitt: food52.com/recipes/90081-buck...
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Vermicular Lightweight Japanese Cast-Iron Frying Pan: food52.com/shop/products/8812...
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Хобби
I love how laid back and organic these videos are. Crepes felt intimidating but this shows that mistakes aren’t a big deal.
Crepes are only intimidating if the expectation is some unnecessarily fussy and showy affair right off the bat. It's just a matter of starting simple and working your way up as you learn. As my mother was a fan of saying "If you don't like it, go make your own."
@@jase_allen haha that’s a great saying! I guess it’s just that when I’d see people on tv they’d always talk about how they require so much skill and stress. But you’re totally right, thanks for that!
I see a Dave's Coffee shirt!!!! Love Dave's Coffee in Rhode Island...I actually worked there one upon a time.
it's the best!
That last joke got me to hit the like button.
the more I see them, the more I get distant relatives of Mila Jokovich and Hayden Christensen
As a Brittany girl where crêpes come from I thought I would make a few comments:
In Finistère (southern Brittany) a crêpe can be sweet (wheat flour) or savoury (buckwheat flour) but it has to be extra thin!
A galette is made from buckwheat flour but is thicker (famous with sausage in Ille & Vilaine, another part of Brittany/Rennes).
Traditional galettes don't have eggs in them;
Your pan was way too small and your crêpe far too thick...it looked to me like an American pancake!
Good try !
I own a small crepe catering biz in Dallas, and I’m not sure why they use an incorrect batter and completely wrong pan? As the local expert said, the batter has no eggs, I only use water, buckwheat and sea salt. And a very hot crepe griddle, with a proper spreader will help to create the thin galette and beautiful lattice patterns.
Brunch is the worst
Where is the line between "laid back" and "stoned"?
Seems like you're a little bit obsessed with this "stoned" thing
@@eha440 I am. I like Food52. I like clear, concise instructions. I like information What's with the, "I don't know let's just try" approach? "Is buckwheat a grain or a seed? Who knows?". Food52 used to be a source for great techniques and recipes. This presenter is just...silly.
Our 4/20 content is coming very soon! Stay tuned!
@@cesar.ramon.perez.medero It's already here!!!
@@lisaboban I do understand your point of view as insightful and precise cooking videos are the reason I subscribed. But they are also trying a new format - testing kitchen; more casual; cozier, if you like. I'm enjoying the hosts like Anna and Cesar. If you are not enjoying their videos you could surely express your thoughts and I believe you can do better than saying "she's stoned" everytime
It's not that I am against people having fun in the kitchen. But for a demo on how to this one is just not interesting. Sorry. And I do like buckwheat crepes. They didn't teach me much.
That's rhe new Food52 way