It’s almost the end of summer but as you may have noticed, tomatoes and corn are still going strong. My daughter recently made a recipe from Food and Wine magazine that showcases the best of the season. It was incredibly good and made a great week night dinner. Don’t let the long list of ingredients fool you—these are quite easy to make. It’s a recipe from blogger Sara Forte of Sprouted Kitchen and if the recipes she has in Food and Wine are any indication, you should maybe give it a look. Do go to the trouble of finding the buckwheat flour (they sell it at Bayview)—it totally makes the dish! Enjoy these last days of sunshine and warmth.
Buckwheat Crêpes with Corn, Tomatoes and Goat Cheese
2 cups whole milk
2 large eggs
2 tablespoons unsalted butter, melted
½ cup buckwheat flour
½ cup all-purpose flour
1 tablespoon sugar
1 pint cherry tomatoes, halved
½ teaspoon minced garlic
1 teaspoon smoked sweet paprika
1½ tablespoons extra-virgin olive oil
Freshly ground pepper
1 large leek, halved lengthwise and thinly sliced crosswise
1½ cups corn kernels (cut from 2 large ears of corn)
3 tablespoons chopped parsley
3 ounces goat cheese, crumbled
3 tablespoons snipped chives
Preheat the oven to 325°F. In a blender, blend the milk, eggs and 1 tablespoon of the melted butter. Add both flours, the sugar and ¼ teaspoon of salt; blend until smooth. Let the batter stand while you prepare the filling.
On a baking sheet, toss the tomatoes with the garlic, paprika and 1 tablespoon of the oil. Season with salt and pepper and roast for 25 minutes, until the tomatoes are slightly dried.
In a skillet, cook the leek over moderate heat in the remaining ½ tablespoon of oil, 4 minutes. Add the corn and cook for 1 minute. Add the tomatoes and parsley and cook for 1 minute. Season with salt and pepper.
Line a plate with wax paper. Heat a 10-inch nonstick skillet and lightly brush it with some of the remaining 1 tablespoon of butter. If the crêpe batter is too thick, whisk in enough water so it is pourable. For each crêpe, add ¼ cup of the batter to the skillet and swirl to coat the pan. Cook over moderate heat until the surface is dry and the underside is golden, about 2 minutes. Flip the crêpe and cook for 1 minute longer. Transfer the crêpe to the prepared plate. Repeat with the remaining batter, brushing the pan with butter as needed. You should have 12 to 14 crêpes.
Spoon the filling down the center of each of 12 crêpes. Sprinkle the goat cheese on top and roll each crêpe into a cylinder. Transfer to plates, garnish with the chives and serve. Makes 12 crepes