My heavenly dinner tonight

[florisandy]

I’ve had this recipe on my backburner of "to try" list for about 4-5 years! I’m so glad I finally made it and will enjoy making it again as well as the crêpes for other uses.

I made the full amount of crêpes last night. After a bit of trial and error, I was able to make seven nice paper thin ones that I froze. I used my 10-1/4” ScanPan crêpe pan and adjusted the amount of batter by adding two ¼ cups of instead of one and adjusted the heat. This recipe allowed for the four duds that I made. I nibbled on the duds and they are so tasty! I’m just hooked on buckwheat – just like the buckwheat soba noodles I adore.

I used 8 TBS of Danish Lurpak slightly salted butter and sprinkled in Fleur de Sel. I just love it and have some left over for other uses like some good sourdough bread!

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Sandy_in_Philly/IMG_0791.jpg

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Sandy_in_Philly/IMG_0793.jpg

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Sandy_in_Philly/IMG_0794.jpg

http://www.saveur.com/article/Recipes/Crepes-de-Ble-Noir-

 

[florisandy]

And

I halved this recipe and used large dry scallops from a very good fishmonger. I used white pepper. Don’t season the scallops that are to be topped on the crêpes as the sauce has plenty of flavor.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Sandy_in_Philly/IMG_0797.jpg

http://www.saveur.com/food/new-recipes/sauce-noix-de-saint-jacques-50988.html

 

[curious1]

So you perservered! I'm glad you enjoyed it so much after the hard work.