CAVIAR WITH BUCKWHEAT CREPES AND SMOKED CREME FRAICHE

Caviar with Buckwheat Crepes and Smoked Creme Fraiche image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 8

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3 cups whole milk
3/4 cup all-purpose flour
1/4 cup buckwheat flour
5 large eggs
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for the pan
1 cup creme fraiche
4 ounces farm-raised osetra or American caviar

Steps:

Add the milk, all-purpose and buckwheat flours, eggs and a pinch of salt to a high-powered blender and blend until thoroughly mixed.
Place a medium nonstick pan over medium heat and spray with nonstick spray. Pour about 1/2 cup batter into the preheated pan and swirl to thoroughly coat the pan with the batter, making a crepe. Cook until it has golden brown spots and edges, about 2 minutes. Flip onto a cutting board to let cool. Continue to cook in batches, covering the finished crepes with a towel to keep them from drying out.
Season the creme fraiche with salt and pepper in a medium bowl and stir to combine. Cover with plastic wrap and use a smoking gun to smoke the creme fraiche for 10 minutes.
For serving: Fold the crepes into quarters and add to a serving dish. Top with the caviar and smoked creme fraiche.