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flour white flour salt eggs olive oil watercress mashed potatoes shredded Monterey Jack cheese cilantro
Viewed: 13 - Published at: a year agoIngredients
- 3/4 cup plus 1 tablespoon buckwheat flour
- 1/3 cup white flour
- 1/2 teaspoon salt
- 3 large eggs
- 2 tablespoons olive oil, plus more for brushing
- 4 cups watercress mashed potatoes (page 185), or regular mashed potatoes
- 1 cup shredded Monterey Jack cheese
- 2 cups Cilantro-Jalapeno sauce (page 184)
Method
- To make the batter, mix the flours and salt in a large bowl.
- In a separate bowl, whisk together the eggs, olive oil, and 1 1/2 cups water.
- Add the egg mixture to the flour mixture and whisk until the batter just comes together.
- Cover the batter and let it rest in the refrigerator for 2 hours.
- Preheat the oven to 425F.
- Heat a lightly oiled skillet over medium heat.
- When the pan is hot, drop 1/4 cup of the batter into the skillet, immediately tilting and rotating the pan to spread the batter evenly.
- Cook the crepe for roughly 1 minute, until it is set on the bottom, then gently loosen the edges with a heatproof spatula nd flip.
- Cook on the second side for 30 seconds, or until firm.
- Slide the crepe onto a plate and repeat with the remaining batter.
- Line a baking sheet with parchment paper.
- Place a crepe flat on a cutting board and place 1/3 cup of the mashed potatoes on one half of the crepe.
- Scatter 2 tablespoons of the cheese over the potatoes, followed by a pinch of salt, and fold the crepe over the filling.
- Place the filled crepe on the baking sheet.
- Repeat with the remaining crepes.
- Lightly brush the crepes with a little olive oil and bake for 8 to 10 minutes, or until the tops are golden and the cheese is melted.
- Serve hot with the sauce poured on top.
