Buckwheat Crepes With Caviar
|Unsalted butter||5 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Buckwheat flour||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Sour cream||1 Cup (16 tbs), cold|
|Black caviar||2 Ounce|
|Freshly ground pepper||To Taste|
Melt 3 tbsp.of the butter and allow to cool to room temperature.
Have egg and milk at room temperature.
In a large mixing bowl, whip the egg until it is light and foamy.
Slowly whisk in milk, sugar, salt, and the melted butter.
Gradually add buckwheat flour and all-purpose flour, stirring with the whisk until flours are just moistened; do not overmix.
Let batter stand, covered, at room temperature, for a few hours or overnight.
Brush skillet with oil.
Ladle 2 tbsp of the batter into the pan; immediately tip the pan and rotate to cover bottom evenly with batter.
Pour any excess batter back into bowl.
Cook until batter is set, about 1 minute.
Cook the second side for about 30 seconds.
Remove crepe to ovenproof plate; cover loosely with a kitchen towel.
Keep warm in a very low oven.
Add a bit of oil to the skillet, if necessary; continue to make crepes and stack them in the oven until all batter is used.
Melt remaining 2 tbsp.of the butter.
Brush each crepe with melted butter; fold crepe into quarters.
Lift the top layer of each crepe at the open end and spoon in about 1 tbsp.sour cream.
Top cream with about 1/2 tsp.caviar.
Fold back top layer of crepe so filling is exposed.
As each crepe is filled, arrange on a warmed serving platter.
Serve immediately, garnished with lemon wedges and pepper