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BROCCOLI STALKS
Level 2
Broccoli Stem Hash & Buckwheat Crepes
Serves 8
A recipe by Lara Ferroni: food photographer, writer and author of “Donuts: Simple
and Delicious Recipes to Make at Home.” Follow Lara on her blog, Cook and Eat.
Says Lara: “Although it looks a bit step-py this would actually be an easy brunch for a group of people. The buckwheat crepes are a variation on the Joy of Cooking’s recipe for savory crepes with just “a little less all purpose and a little whole wheat pastry flour.” The crepe batter can be made the night before (and kept covered in the refrigerator overnight. It needs at least an hour to rest anyway). When you're ready to make the crepes, do it while the water heats for poaching the eggs, and then keep them warm. The hash is a quick saute of Yukon gold potato, broccoli stems and button mushrooms in a very hot pan. I like to top it with a poached egg, salt and pepper."
Traditional Buckwheat Crepes for Savory Fillings
Yield: 10 8" crepes
¾ cup plus 1 Tbsp. buckwheat flour
1/3 cup all-purpose flour
1 2/3 cup milk
3 eggs
2 Tbsp. butter, melted
¼ tsp. salt
Cookware needed: crepe pan, large skillet or electric crepe maker; thin spatula
- Put all ingredients into a food processor and blend briefly at medium speed. Stop and scrape down sides of food processor; blend for another 5 seconds.
- Pour batter into a mixing bowl, cover and let rest for 1 hour before using.
- Melt butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Gently loosen edges of crepe from pan by sliding spatula underneath; then carefully flip crepe upside down, back into pan. Cook for 1 minute and transfer cooked crepe to a plate loosely covered by aluminum foil. Repeat until batter’s done.
Broccoli Stem Hash
1 Yukon gold potato
5 broccoli stems
2 handfuls button mushrooms
Eggs (1/pr guest)
Salt and pepper to taste
- Parboil potato so it sautes quickly.
- Lightly peel broccoli stems (mostly to even them out). Cut stems into 1/4 inch dice.
- Steep stems in citrus-water for a bit to keep them from browning if you’re not using them right away.
- Saute potato, broccoli stems and button mushrooms in a very hot pan.
- Poach eggs and let them sit with a drizzle of olive oil in a warm spot near the stove, while pan heats up for the hash. Quickly saute veggies and assemble on top of crepe.
- Top with a poached egg, and season with salt and pepper.
