Once you perfect the technique here, start playing with your favorite fillings. This week, we’ve given you our earthy mushroom filling to try!
1 cup buckwheat flour
¾ teaspoon salt
2 large eggs
1 cup milk
1 tablespoon unsalted butter, melted
¼ to ½ cup water
1. To make the crêpe batter, combine all the ingredients (except water) in a blender, and blend until smooth. Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight.
2. When you’re ready to make crêpes, thin the batter with water, using less water for thicker crêpes and more water for thinner ones.
3. Preheat a crêpe pan or non-stick skillet over medium-high heat. Lightly grease the pan with butter, oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter will help ensure an even coating. Cook the crêpe for 1 to 2 minutes on the first side, until it’s golden and lifts from the pan easily. Flip it over and cook for another 1 to 2 minutes on the other side.
4. Transfer cooked crêpes to a plate, stacking them on top of one another, and keeping a towel over them. Fill as desired; serve warm.
Serve this satisfying frittata with a dollop of cooling sour cream on top.
½ pound chorizo sausage
½ cup chopped leeks, white and light green parts only
½ cup chopped green onions
2 cups baby Lacinato kale, washed, greens removed of any tough ribs and roughly chopped
2 cups cherry tomatoes
½ cup milk
½ cup grated pepper jack cheese, or other grated cheese of your choice
Sea salt and fresh ground pepper
1. Preheat the oven to 375º.
2. Cook the chorizo sausage in a large ovenproof skillet until done, breaking the sausage into small chunks with a wooden spoon. Then, add the leeks and green onions and cook, stirring constantly, for an additional 2-3 minute, until both are softened and fragrant. Add in the cherry tomatoes and kale and cook until the greens are just wilted, then remove from the heat.
3. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk and ½ cup of the cheese, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the chorizo and vegetables.
4. Top the frittata with the remaining ½ cup cheese and then bake 25-30 minutes, or until a knife inserted into the center comes out clean. Serve warm.
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.
Farm & Larder biscuit mix
¾ cup, plus 1 tablespoon, heavy cream
1. Preheat oven to 400°. Add the biscuit mix to a large mixing bowl. Measure ¾ cup cream; set aside 1 tablespoon. Add the remaining cream to the dry mixture and stir with a fork until the mixture just comes together.
2. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about ¾-inch thick. Cut six 2½-inch circles or squares out of the dough. Re-roll the scraps, you should be able to get 2 or 3 more biscuits out of it.
3. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of cream. Bake for 15-17 minutes or until lightly golden. Remove from oven and allow to slightly cool. Split and serve with warm sausage gravy over top.
So simple, so satisfying: Top this week’s bucatini with our housemade sauce and cooked and crumbled Italian sausage.
1 pound bucatini
1 pound Italian sausage
Nonna Pat’s Marinara Sauce
1 tablespoon butter
Sea salt and fresh ground pepper
4 tablespoons micro basil
1. Cook the bucatini for 5-7 minutes in a pot of heavily salted water until al dente, or just cooked through with a bit of bite left. Drain, reserving 1 cup of the pasta water, and set aside.
2. Meanwhile, cook the Italian sausage in a large skillet over medium-high until no longer pink, breaking into bite-sized pieces with a spoon. Add in cooked pasta, 1 tablespoon butter and marinara sauce, tossing to combine thoroughly. Serve with a grated Grana-style cheese and a sprinkling of micro basil.