Duck and Apple Filled Buckwheat Crepes With Chartreuse Creme Fra

"This recipe came from many explorations of the combination of duck, pistachios, and Chartreuse. Due to Recipezaar's specific formatting, I can't list the ingredients for each component separately. The ingredients are in this order: Creme fraiche (first 2) Crepe batter (egg thru flour) Duck and apple filling (duck thru nuts) Butternut Squash soup with nutmeg makes a nice starter for this entree."
 
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Ready In:
25hrs
Ingredients:
15
Yields:
12 filled crepes
Serves:
4
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ingredients

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directions

  • Start creme fraiche and crepe batter day before serving. Both each just take a few minutes on day one.
  • Creme fraiche.
  • Mix cream and buttermilk into a glass bowl or a Pyrex cup. Let sit in a warm place at least 24 hours to culture into creme fraiche. Stir occasionally.
  • Day of serving:

  • Stir in 1/2tsp Chartreuse with a fork or whisk.
  • Buckwheat crepes.
  • Blend egg and water in blender until mixture is fluffy.
  • While egg is being whipped in blender, melt butter in a small cup in microwave.
  • Add milk to eggs and briefly mix.
  • Mix buckwheat and regular flour in a bowl with a whisk. Add to blender and mix briefly.
  • Place in refrigerator overnight.
  • Day of serving: take out crepe batter several hours before mealtime and let come to room temperature. Blend mixture briefly before cooking.
  • Cook 6" crepes an hour before meal time. Store crepes on oven-proof pie plate or cookie sheet inside low temperature oven until assembly time.
  • Duck and apple filling.
  • Core apples and slice thinly. Let skins remain. Spread pieces in a pie plate and place in oven for warming one hour before serving (in the same oven keeping the crepes warm). This will heat apple slices but keep them crisp.
  • Shell pistachios. Chop. If using a grinder, do not allow to turn to butter.
  • Remove skins and slice duck breast meat thinly. Set aside in a bowl.
  • In a large skillet over a stovetop set to medium low, place Chartreuse, water, butter, and salt. A few minutes before assembly and serving, add duck and cook in this skillet, frequently turning duck with spatula. This will only take a couple of minutes. Watch carefully and turn duck several times. It is very easy to overcook the duck. Cook duck pieces until center is still red - not quite done - and remove from heat. Residual heat will finish the cooking process.
  • Assembly.
  • Place a cooked crepe onto a heated dinner plate. Then place duck, apples, 1 heaping tsp of creme fraiche, and 1 tsp of chopped pistachios. Roll filled crepe like a burrito.
  • Make 4 filled crepes per serving.
  • Add a teaspoon of creme fraiche on top of each filled crepe and sprinkle over all some of the reserved chopped pistachios.
  • Put in warming-oven while you assemble rest of crepes.
  • This recipe makes three filled crepes per person for four people.

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