Roasted squash, Toasted Hazelnuts & Poached eggs Buckwheat Crepes



A winter flavors comforting buckwheat crepes that combines roasted squash with crispy bacon to enjoy the seasonal produce. This recipe is designed for gluten-free people.

 



INGREDIENTS (15 crepes serving)
500g buckwheat flour
15g table salt
1 liter water
In a salad bowl, combine flour with salt. Gradually pour in the water while continuing to mix to get a smooth, lump-free batter.
I recommend to prepare the batter one day in advance to allow the buckwheat whole flour to rise.
The next day, take a non-stick pan and put it over medium heat with a knob of butter.
Pour a ladle of batter. Tilt the pan with a circular motion so that the batter coasts the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. In using a spatula, turn and cook the other side. Repeat until all batter is cooked.

INGREDIENTS (4 serving)
4 buckwheat crepes
400g squash
200g bacon
4 eggs
50g crushed toasted hazelnuts
Salty butter
Parsley


DIRECTIONS

Squash preparation
Wash the squash under the clear water then cut into thin strips (thinner are slices, faster it will cook). Using a silicone brush, lightly butter each squash strip to caramelize when it will cook.
Preheat the oven to 350°F. Roast the squash pieces in the oven for a few minutes until they are soft inside and crispy outside.

Bacon preparation
Cut strips of bacon and place everything in the still-hot oven. Cook for about 5-6 minutes.

Poached eggs preparation
In a saucepan bring water with 1 tbsp white vinegar to the boil.
Break each egg into a clean ramekin as the water heats up. I don't recommend cracking your eggs directly into the water !
Check your pot of water and adjust the heat so that it's just barely simmering. 
Carefully slide your eggs, one at a time, into the water, and then set a timer for 3 to 4 minutes, depending on how runny you want your yolk (3 minutes is completely runny, while 4 minutes has some firmer yolk with a soft center).

Plating
Fold the crepes into squares (if they are large enough...).
Put the roasted squash and bacon on each crepe.
Add one poached egg per crepe, placed in the center of the plate.
Decorate with parsley and crushed toasted hazelnuts. Season with salt and ground pepper.

BON APPÉTIT!

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