3/4 cup AP flour
1/2 cup buckwheat flour
1 1/4 ts salt
3 Tbs sugar
2 cups whole milk
8 Tbs (1 stick) butter, melted
plus 2 Tbs butter
2 cups fresh raspberries (about 8 oz)
1/4 cup sugar
1/4 cup water
1 Tbs honey
1 ts lemon juice
1/4 ts salt
1 Tbs cornstarch
1 Tbs water
Yield: 16 to 20 crepes
Preparation time: 20 min
Cooking time: 25 min
- In a medium bowl, combine the flours, salt, sugar, eggs, and milk, using an electric mixer (for about 2 minutes).
- While mixing, slowly pour in the melted butter.
- For the best results, cover the batter with plastic wrap and put into the fridge for 1 hour. It helps develop the flavor of crepes.
- Stir the batter well before cooking.
- Heat a pan and coat it with some butter.
- The pan should be hot enough.
- Using a small ladle, quickly pour the batter and swirl around to form a crepe.
- When the surface of the crepe starts to lose its shine and the edges are browned, flip the crepe, using a fish spatula.
- Cook the other side for about 10-15 seconds and transfer the crepe to a plate.
- Keep the crepes at room temperature, uncovered.
- In a small saucepan, combine the raspberries, sugar, water, honey, lemon juice, and salt.
- In a small bowl, mix together 1Tbs cornstarch and 1 Tbs water.
- Bring raspberries to a simmer and cook and stir until they have broken down, for about 2 minutes.
- Add cornstarch slurry into the simmering mixture and cook for 1 minute.
- Pour the sauce through the fine sieve and discard raspberry seeds.
- Serve with crepes and fresh berries.
Adapted from Naomi Pomeroy ("Taste and Technique")
3/4 cup lukewarm water
2 1/4 ts active dry yeast
1 Tbs sugar
3 cups AP flour
2 ts Kosher salt
1/2 cup vegetable oil
10g chives or 5 scallions, chopped
Aleppo or any red pepper flakes, to taste
2 Tb sesame or/and nigella seeds
1 egg, beaten with 1 Tbs water
7-inch springform pan to fit 9-10 rolls
Yield: 1 loaf of pull-apart bread
Preparation time: 15 min plus the rising time (about 3-4 hours)
Baking time: 25-35 min
- In a medium bowl, combine water, yeast, and sugar. Set aside for 5 minutes.
- In the other medium bowl, combine the flour and salt.
- Add the flour mixture and oil into the yeast mixture.
- Knead the dough for about 10 minutes until it is smooth.
- Transfer it into the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, for 1-1.5 hours.
- After 1-1.5 hours gently poke the dough, form the ball, place back into the bowl and let rise for 1 more hour.
- After 1 hour roll the dough on a lightly floured surface into a long rectangle.
- Brush the dough with a little of vegetable oil.
- Sprinkle with chopped scallions and red pepper flakes.
- Roll the long side of the dough up and cut into 2-inch pieces like cinnamon rolls.
- Arrange these pieces cut side up in the springform pan.
- Cover them with a towel and let rise for 30 minutes.
- Meanwhile, preheat the oven to 375F.
- Brush the dough with the egg wash and sprinkle with sesame seeds.
- Bake for 25-30 minutes until the top is browned.
- Cool and serve.
Adapted from Molly Yeh (from Kristin Donnelly's "Modern Potluck")