De Wijnboer: Buckwheat crêpes

De Wijnboer: Buckwheat crêpes

This is one of our favourite recipes from our book De Wijnboer. We made Gilles’ buckwheat crêpes topped with creamy chanterelle, grilled grapes and a satisfying layer of sweet onion. The buckwheat pancake described below could become German cultural heritage.

The wine match

Riesling by Max Ferdinand Richter is the most obvious choice for this dish. Brauneberger Juffer Riesling Kabinett Trocken 2019 by Max Ferdinand Richter goes perfectly well with this recipe because of the nice balance between its acidity and rest sugar. You’ll smell summer in your glass.

Ingredients

• 150 grams of butter
• 5 large onions
• 125 ml white wine
• 2 tbsp balsamic vinegar
• 2 eggs
• 300 ml milk
• 125 grams buckwheat flour
• 75-gram flour
• Sea salt
• 300 grams chanterelles
• About 5 bunches of ripe, fresh white grapes, such as Riesling
• 1 clove of garlic, pressed
• 2 bunches of parsley, finely chopped
• Freshly ground black pepper
• Grape seed oil
• 2 lemons, cut into 4 equal parts
• 1 bottle of Riesling by Max Ferdinand Richter

Also required

• Earthenware dish or tagine
• A mixing bowl and whisk
• A large sieve with a long handle
• Plancha
• A spatula to flip the crêpes and crush the grapes
• Frying pan

Preparation

• Put the earthenware dish on the fire, melt 100 grams of butter. Slice the onions into thin rings, sauté for about 20 minutes until translucent. Add white wine and balsamic vinegar so that the onions become brown, sweet and soft. It will take at least half an hour. Meanwhile, increase the heat.
• Make the batter for your crêpes. The batter should not be too thin. Otherwise, it will run off the plate. Add a pinch of salt and set aside.
• Remove the chanterelles from the sprigs, leaves and soil and pull the large ones apart. Put the chanterelles in a sieve. Shake them for about 5 to 10 minutes over the fire to smoke the mushrooms warm.
• Put the whole bunches of grapes on the hot plate and press them until the juice comes out. Juice from ripe grapes is full of sugar, so you get a nice caramelised layer on the grapes. You are ready when the grapes are brown all over and feel soft and juicy.
• When the chanterelles are smoked, fry them in a frying pan with 50 grams of butter and crushed garlic. Add chopped parsley, pepper and salt. Set some parsley aside for the garnish.
• Pour some oil on the plate for each crepe you are making, let it get hot and pour batter on it. Turn your crêpes when the time seems right and after frying, top them with the stewed onion and chanterelles. Pick some grapes from the bunches and add them. Finish off with lemon juice and parsley.
• Get our book De Wijnboer for more delicious recipes.