Buckwheat Crêpes with Summer Vegetable Ratatouille
by chef Brian Anderson of Bistro 29
Makes 12 dessert crepes
Buckwheat Crêpe Batter (makes at least 36 crêpes)
2 eggs
1 Tbsp honey
2 Tbsp Breton Grey Salt
1 lb buckwheat flour
2 qts (plus or minus) water
In a large mixing bowl combine the eggs, honey and salt. Using your hand as a mixing device, blend in a small amount of flour until the egg-flour mixture is a thick paste. Add a small amount of water to thin the batter just enough to incorporate more flour. Keep adding the flour then water alternatively until all the flour is incorporated.
Using the palm of your hand, smack the batter firmly for two to three minutes. This will help relax the batter, for a thinner more tender crêpe. Cover the batter with A ½-inch of water and let rest for 4 hours or in the refrigerator for up to 24 hours.
When ready to use, thin out the batter with water until it flows fluidly from a ladle. Preheat a non-stick 10-inch sauté pan and lightly grease with butter. Pour a small amount of the batter into the pan and move around the pan to coat it with the batter. Once the steam begins to dissipate flip it with the help of a rubber spatula. Cook on the second side for just a few seconds, remove and keep until ready to eat.
Seasonal Vegetable Ratatouille (serves 12)
1 eggplant, peeled and diced into - inch cubes
2 med zucchini, sliced on the half round
2 med squash, sliced on the half round
3 red bell peppers, julienned
1 yellow onion, medium dice
3 cloves garlic, finely diced
5 tomatoes, peeled, seeded and diced
1 tsp herbes de Provence
Olive oil for sautéing
Salt and pepper to taste
8 oz St. George cheese, thinly sliced
In a large bowl generously salt the eggplant and let sit for one hour. Heat enough olive oil to cover the bottom of a large sauté pan. Sauté the zucchini in one layer until brown and still slightly firm. Transfer to a larger pot and repeat the process with the remaining zucchini. Repeat this process with the other vegetables, adding all to the same pot. Season with salt, pepper and herbes de Provence and let the vegetables stew for 20 minutes or until tender. Add water, vegetable stock or tomato juice if needed to moisten the stew during the cooking process.
To assemble the crêpes, preheat a large non-stick sauté pan with a little butter. Lay the crêpe in the pan and put a thin layer of the St. George cheese in the center then cover with a thin layer of ratatouille. Fold in the sides to form a square and let the crêpe heat through remove from the pan and serve.
