The antioxidant benefits of buckwheat meet the nutrients of Conestoga Farms Free Run Omega-3 Eggs in this flavourful fall recipe by Evolving Autumn. These crepes are not only good, they’re good for you!
Crêpe Batter: Place eggs and milk in a measuring jug (or bowl). You should have about 2 cups of liquid. Whisk to combine. Add in melted butter and whisk. In a large bowl, stir together the salt, sugar and buckwheat flour. Add in about 1 cup of the liquid and mix to form a smooth paste. Add in the rest of the liquid and mix to form a smooth batter. Cover and let rest for at least 20 minutes.
Roasted Butternut Squash: Preheat oven to 400 F. In a large bowl, combine the olive oil, honey, smoked paprika, salt and pepper. Add in the butternut squash cubes and stir to coat. Spread evenly on a parchment lined baking sheet and roast for 25 minutes or until fork tender and golden.
Crispy Lentils: Heat olive oil in a frying pan over medium heat. Once hot, add in lentils, salt and pepper. Cook lentils until golden and crispy, about 10 minutes. Stir regularly.
Crêpes: Preheat a 10-inch (non-stick) pan over medium heat. Brush pan with melted butter in between each crêpe and mix batter before making each crêpe. Pour 1/3 cup of batter into the hot pan and swirl to spread the batter along the edge of the pan first and then fill middle with remaining batter. Cook until you see browning on the edges. Flip and cook for a further 30 seconds. Repeat until all batter in used up. Stack crêpes on a plate or serving dish of choice.
Thyme Infused Hollandaise: Add butter and thyme to a small saucepan. Melt over low heat. Once melted, set aside to cool and let thyme infuse. Vigorously whisk egg yolks and lemon juice together in a small stainless-steel bowl until mixture has thickened and doubled in volume. Place bowl over just simmering water (or use a double broiler) and continue to whisk ensuring the eggs do not get too hot (or they will scramble). For this step you can strain thyme out of butter or leave it in, your choice. Slowly pour in melted butter and continue to whisk until sauce thickens. Remove from heat and whisk in cayenne and salt.
Assemble: Spoon the butternut squash and lentils onto each crêpe. Drizzle with thyme infused Hollandaise.