The photo of the day… Sunday, Apr 22 2012 

Beautiful blue sky and bright sun today. Spring has sprung in the garden!


Savory Buckwheat Crepes with Delicious Fillings Wednesday, Feb 1 2012 

Not a clue where this recipe came from either but it’s an enticing one as it shows you a nice picture of the gooey caramelized onions, creamy mushrooms and bright spinach that you’ll be making to add to these little savory pancakes. It was a delicious dinner! I’m quite sure I’ll be making the mushrooms often, as I could pretty much have eaten them all directly from the pan!

I had a hard time getting a decent picture of this dish, it really was much yummier than the picture makes it out to be!

Buckwheat Crepes with Citrus Shrimp, Sauteed Spinach, Sweet Onion and Creamy MushroomsImage

Serves 6 ( about 12 crepes )

5 tbsp unsalted butter, plus 1 tbsp for skillet

2/3 c buckwheat flour

1/3 c all-purpose flour

1 3/4 c whole milk

3 large eggs

1/2 tsp salt

1/4 c chopped fresh parsley (optional) – I did not add this by the way

Assorted fillings (below)

I recommend making the “filling” ingredients below prior to making the crepes.

Melt 5 tbsp butter and combine with flours, milk, eggs and salt.  Whisk until smooth. Let batter rest at room temperature 1 hour or over night.  Stir in parsley, if desired.

Note: I did not let batter rest at all. I whipped it up and used it within 15 minutes of making it.  Crepes turned out fine.

Heat crepe pan over medium-high heat. Melt remaining 1 tbsp butter in small ramekin and have ready with pastry brush next to crepe pan.  When pan is hot, brush small amount of butter around crepe pan.  Pour 1/3 c crepe batter onto pan, swirl to coat.  Let cook until large bubbles form (about 2 minutes).  Using plastic spatula, flip crepe over and cook second side about 1 minutes.  Remove to plate and continue cooking remainder of crepe batter.

Fill as you like with the below ingredients.

Citrus Shrimp:

Saute 1 1/4 lb shrimp (peeled and halved lengthwise) in 2 tbsp butter, 1 tbsp lemon zest, 2 tarroagon sprigs and salt and pepper until shrimp turn pink, about 3-4 minutes.  Add a squeeze of lemon juice and 1/2 c white wine, simmer 1 minutes.  Remove from heat and add 4 tbsp chopped cold butter and some parsley.

Sauteed Spinach:

Heat 2 tbsp olive oil in large skillet over medium-high heat. Add 12 oz spinach and cook until just wilted, about 4 minutes.  Season with salt and pepper.

Sweet Onion:

Heat 2 tbsp butter in a large skillet over medium-low heat.  Add 2 slices onions and 2  sprigs thyme. Season with salt and pepper and cook until onions are lightly browned, about 20 minutes.

Note: I turned the heat up to medium-high about 10 minutes in as the onions were not cooking as fast as they should have been.  They cooked a total of 30 minutes before reduced and browned to my liking.

Creamy Mushroom:

Heat 3 tbsp butter in a large skillet over medium-high heat.  Add 1 lb chopped wild mushrooms (I used half shitake and half oyster) and 2 thyme sprigs; saute until mushrooms are golden, about 10 minutes.  Season with salt and pepper and add 2/3 c heavy cream; toss to warm through.  Remove from heat and add parsley.

Additionally, I made a little mixture of sour cream and heavy cream with lemon juice, lemon zest and chives.  This was a nice addition to the shrimp.