Provided by Pamela Stone, Belfast Co-op Deli

Buckwheat Crepes with Salmon and Scrambled Eggs

Ingredients

For crepes:

• 1 free-range egg
• 1 cup organic milk
• 5 Tbsp. all-purpose flour
• ¼ cup buckwheat flour
• ½ tsp. sea salt
• ½ tsp. canola oil

For sauce:

• 13 Tbsp. chilled organic butter, cut into 1/2-inch cubes
• 2 organic shallots, minced
• grated zest of 1 lemon
• 1½ Tbsp. fresh lemon juice
• 1 cup dry pear wine or other dry white wine
• sea salt, to taste
• 8 tsp. organic butter

For filling:

• 8 eggs
• sea salt, to taste
• freshly ground black pepper
• 1 Tbsp. organic butter
• 6 oz. smoked salmon, thinly sliced
• ¼ cup chopped fresh chives or scallions

Directions:
Crepes: In blender combine egg, milk, all-purpose and buckwheat flours, salt and canola oil and blend until smooth, about 1 min. Cover and refrigerate for at least 2 hrs, up to overnight.

Sauce: In saucepan over med-low heat, melt 1 Tbsp. of butter. Add shallots and lemon zest and sauté, stirring often, 4-5 min. Add lemon juice and wine, reduce heat to low and simmer until liquid is reduced to 1/3 cup, 20-25 min. Add remaining 12 Tbsp. butter, a few cubes at a time, whisking until blended before adding more. Strain sauce through a fine-mesh sieve and season with salt. Keep warm over very low heat, being careful not to let it boil.

Filling: In a bowl, using a fork, beat eggs with salt & pepper until blended. In a nonstick sauté pan over med. heat, melt the butter. Add eggs and cook, stirring continuously with a wooden spoon and reaching into the bottom and edges of pan, until eggs begin to thicken and break into curds, about 5 min. Continue cooking and stirring until eggs are almost firm, about 4 min. more.

In a crepe pan over med. heat, melt 1 tsp. of butter to coat pan evenly. Lift pan at a slight angle and pour 1/4 cup of the batter into the center, tilting the pan to spread batter to the edges. Return pan to heat and cook until crepe is golden underneath, 1-2 min. Using a spatula, flip crepe over and cook for 1-2 min. more. Transfer to a plate and cover. Repeat with remaining batter to make 8 crepes. Immediately assemble the crepes. On a clean work surface, lay out the 8 crepes. Place the smoked salmon and scrambled eggs in the center of the crepes, dividing evenly. Fold over the sides of each crepe to form a square package. Place 2 filled crepes, seam side down, on each of 4 warmed plates. Drizzle crepes with the warm sauce and garnish with chives or scallions. Serve immediately.