La Ker B
Courtesy of Chef Ketty Pichaud – La Crêperie Ker Breizh
Sweet pops of cranberry balance the garlic and lemon infused greens, in this savoury entrée. Crowned with a classically French cream sauce, La Ker B makes an indulgent meal anytime of day.
Ingredients
BUCKWHEAT FLOUR CRÊPE
4 cups buckwheat flour
4 cups water pinch of salt
SPINACH FILLING
2 cups clean fresh spinach, stems removed
1 tsp olive oil
2 cloves of garlic, sliced thin
2 Tbsp cranberries, dried
1/4 cup 33% cream
pinch of lemon juice
salt and pepper to taste
POACHED EGG
water for poaching
1 tsp white vinegar
1 egg
GARNISH
shredded cheese
cranberry sauce
Method
BUCKWHEAT FLOUR CRÊPE
Mix all the ingredients together adding the water slowly.
SPINACH FILLING
1. Over medium heat, heat the olive oil in a large skillet.
2. Add the garlic and cook until fragrant.
3. Add the spinach and cook stirring until the spinach is just wilted.
4. Remove from the heat and toss the greens with a squeeze of lemon, salt and pepper.
5. Transfer to a bowl.
6. Using the same pan on medium heat, heat up the cranberries for about 2 minutes.
7. Add the cream and simmer for 1 minute to set.
POACHED EGG
1. Bring the water to a boil, then reduce heat to simmer.
2. Add white vinegar.
3. Add the cracked egg into the water.
4. Cook for 4 minutes. Remove with big slotted spoon.
ASSEMBLY
1. On medium, heat a large lightly oiled pan
2. Pour approx 1/3 cup of batter on the surface and tilt the pan to spread entirely.
3. Flip the crêpe when the top is no longer wet.
4. Cook the other side for about one minute more
5. Transfer from pan to a large plate.
6. Add the spinach and shredded cheddar on top.
7. Fold it as you like and add the poached egg and cranberry sauce.
Yield 4-6 crêpes