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Categories:
buckwheat flour all-purpose salt water egg vegetable oil thin Parmesan cheese arugula extra-virgin olive oil freshly ground pepper
Viewed: 47 - Published at: 6 years agoIngredients
- 1/2 cup buckwheat flour
- 1/4 cup all-purpose flour
- Salt
- 1 1/2 cups water
- 1 large egg, beaten
- Vegetable oil
- 8 thin slices of roast veal or pork
- 8 thin slices of Parmesan cheese (4 ounces)
- 1 bunch arugula, stemmed
- Extra-virgin olive oil, for drizzling
- Freshly ground pepper
Method
- In a medium bowl, whisk the buckwheat and all-purpose flour with 1 teaspoon of salt.
- Add the water and egg and whisk until smooth.
- Cover the batter and let stand at room temperature for 30 minutes.
- Preheat the oven to 400.
- Heat a 10-inch cast-iron skillet over moderate heat until hot, about 4 minutes.
- Alternatively, heat a 10-inch nonstick skillet.
- Soak a paper towel with vegetable oil and carefully rub a thin film of oil in the skillet.
- Pour in 1/3 cup of the crepe batter and swirl the skillet to distribute it evenly over the bottom.
- Cook over moderately high heat until the crepe is lightly browned on the bottom and the edge begins to curl, about 2 minutes.
- With a spatula, carefully flip the crepe and cook on the second side for about 1 minute.
- Transfer the crepe to a baking sheet.
- Repeat with the remaining batter to make 3 more crepes.
- Working on the baking sheet, fold the crepes in half and then in half again to make triangles.
- Tuck the meat and cheese slices into the folds and bake the crepes for about 4 minutes, until the cheese is melted.
- Open the crepes and tuck a handful of arugula leaves in the center of each one.
- Drizzle with olive oil and season with salt and pepper.
- Close the crepes and serve right away.
