These savory, crispy, and super delicious BBQ Pulled Chicken Buckwheat Crêpes are the dish that can easily be served at a restaurant!
Hello, my friends. I hope you are doing fine. Afterall, it’s Wednesday, so you should be positive about this little milestone.
Also, sorry for being not that humble guy I normally am :) I know the introduction to this post might sound a bit pretentious. I am the person who is very careful of giving such labels like “the best recipe ever”, but sometimes you just do not have a choice. Because these BBQ Pulled Chicken Buckwheat Crêpes a) fabulously delicious b) truly deserved to be served at the restaurant. Indeed, I could easily continue, but my humble part has just shown up. Besides, the building management has adviced that there might be no power this night, so I am being in rush to get this amazing (ouch…again – sorry!) read for you!
You know my love for crêpes and particularly stuffed savory crêpes, and here we go – there’s another
fantastic solid idea.
We normally don’t eat crêpes outside (Because what’s the point?) However, a couple of years back, when we were traveling to Quebec, we had one two obligatory stops to enjoy some good crêpes. While one place was rather average, the second one turned out outstanding! As always, I had picked the best dish on the menu (And I am not kidding. In most situations, I manage to get a better dish than Andrey or other folks have ordered). That were buckwheat crêpes with duck and onion confit. Sounds delicious, right? When we traveled there on another occasion, we decided to stop at that place again, and I ordered the same dish. Ironically, I was not impressed as this happened the very first time.
I had been thinking of recreating that dish for a couple of years, but the idea of spending lots of time didn’t sound particularly great to me. As a result, last month I come up with these BBQ Pulled Chicken Buckwheat Crêpes. After all, the most important thing in culinary is an idea – not the specific recipe or techniques.
- Duck confit? BBQ pulled chicken (which in fact I had never tried making before either)
- Caramelized onions? Check
- Buckwheat crêpes? Check
- Melted cheese? Check
As you see, I have created almost the same recipe, after all. But the most important part is that this is a phenomenally delicious dish. Thank you for being honest.
- 1/2 cup buckwheat flour, sifted
- 2/3 all-purpose flour, sifted
- 1 1/2 cups milk
- 1 1/2 cups lukewarm water
- 3 eggs
- 2 tbsp melted butter
- a little pinch of sugar
- 2 pounds chicken things/legs
- jar (300 ml) BBQ sauce (I opted for a mild sweet version, with honey, but this is optional)
- 4 white large onions, slices (2 cups sliced)
- 3 tbsp butter
- 3-4 tbsp. balsamic vinegar
- salt and pepper, to taste
- a pinch of smoked paprika, optional
- a few drops of honey, optional
- 1 cup grated cheddar, preferably smoked
- Make BBQ chicken ahead as it takes time.
- Heat the oven to about 320 degrees F (165 degrees C). Wash and dry the chicken.
- Place the chicken in a large (and heavy) baking dish and combine with the BBQ sauce, salt. pepper, paprika, and honey (if using two last).
- Cover and bake for about 2 (occasionally opening and mixing to coat in the sauce) hours. Check and cook longer if the chicken is not soft yet. In my case, it took about 3 hours to get the desired condition.
- Once it's ready, remove from the oven and slightly cool. Using two works, shred the chicken.
- While the chicken is being baked, make crêpes.
- In a large bowl combine both types of flour (sifted), sugar, and salt.
- Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Incorporate the eggs and melted butter, and adjust the batter if necessary by adding more water. Let the batter stand for about 30 minutes in the fridge.
- Slightly grease the skillet and make the crepes as usual, baking about 1 - 1,5 minutes from each side. Set aside. You will get about 10-14 crepes (This recipe is for 6-7 crepes; however, as you'll have enough chicken and onions, you can easily make more. You will only need to increase the amount of cheese).
- To make the onion confit, melt the butter in a medium pan and cook onions over low (or low medium) heat, stirring often, for about 20 minutes. Do not let them turn brown.
- Add the balsamic vinegar, seasonings, and honey (if using) and cook 5-7 minutes more.
- To assemble the dish, take one crepe and place some of the chicken (with the sauce) in the middle. Add a spoon of the onions and finish with the cheese. Transfer the stuffed crepe into a baking dish slightly folding the edges. Repeat with the remaining.
- Bake in the preheated to 180 degrees C oven for about 7-10 minutes or until the edges are crisp and browned and the cheese has melted.