Christmas Buckwheat Crêpes

Directions

• Crepes:
• In a large bawl combine the buckwheat flour, water, eggs, and salt. Mix well with a whisk for 1-2 minutes (alternatively, use an electric mixer for the better result), until smooth and relatively homogeneous. If you cannot get rid of lumps, you can sieve the batter too.
• Cover the batter and let it rest in the refrigerator for at least 2 hours – preferably overnight. That is a really important step – as the batter does not have any gluten, this resting will ensure the crepes are well-baked and not sticky / soggy from the inside.
• Once cooled, the batter will thicken up significantly. Add more water (between 1/3 and 1/2 cups ). You can always start with less water and stir in more after baking one crepe. It should have the consistency of melted ice cream or light cream.  
• Heat a lightly oiled skillet/pan. Pour about 1/3 cup batter onto the skillet tilting and rotating to evenly spread it (as the buckwheat butter is thicker than regular, you won’t be able to spread it perfectly even). A first crepe is a test crepe – so your adjust batter consistency if necessary.
• Brown on one side (over medium heat) for about 1-2 minutes then flip (it’s easier to loose edges with a butter knife first). Brown on another side for 1-2 minutes more. Repeat with the remaining batter. You will get about 12-14 crepes while the filling would be enough for ~8 crepes. You can either cut the amount of butter or enjoy plain crepes later (They are the most delicious freshly baked, but they can be enjoyed for the next couple of days. You can also try other savoury fillings like Buckwheat Crêpes with Smoked Salmon).
• Turkey Filling:
• Combine 2 tbsp. of olive oil and 2 tbsp. butter on a pan over low medium heat. Cook the onions and garlics, 7-10 minutes, until soft and just lightly turning brown.
• Stir in the chestnuts, rosemary, and thyme and cook few minutes.
• Add the shredded / cubed turkey along with 2 tablespoons of butter, cranberries, and seasonings. Cook for about 10 minutes.
• Add the balsamic vinegar and Cointreau and cook 1-2 minutes. If the mixture looks too dry, add a spoon or so of water or broth. Off heat and let it cool for about 10 minutes.
• Assembling:
• Preheat oven to 370 degrees F. Line a baking sheet with foil and then parchment (for easy cleaning!)
• Spoon ~1/3 cup of the filling on each crepe. The filling should be enough for 8-10 crepes. Arrange a slice or two of brie (or camembert) on top of each crepe.
• Transfer the stuffed crepe onto a baking tray folding and slightly pressing the edges. The edges will not perfectly keep their shape – that’s why I suggest arranging crepes on a baking tray the way when at least one or two sides of each crepe touch another crepe(s) This support will ensure they will keep their crisp edges up once baked!
• Bake for about 15 minutes or until the edges are crisp and lightly browned and the cheese has soften and melted a bit. If desired, place under a broiler for a minute or so.
• Serve crepes hot or warm (1-2 crepes per serving or depend on how hungry you are!) Optionally serve with sour cream / yogurt or cranberry sauce. While the crepes are the best to enjoy right from the oven, you can keep them refrigerated for 2-3 days. Just simply preheat in a microwave or onto a dry pan under a lid, few minutes (I won’t recommend the oven as they could dry out.) Enjoy!