Buckwheat Crepe Burritos
- prep time 1 min
- total time 1 min
- serves 10
Ricardo Larrivée Ricardo and Friends
6 cup milk
3 cup buckwheat flour
tsp baking soda
2 onions, chopped
1 lb. brown mushrooms, sliced
8 slices bacon, coarsely chopped
¼ cup olive oil
1 Tbsp finely chopped fresh chives
1-1/2 pounds sausage meat (Toulouse, Italian, breakfast, etc.)
2 cup grated sharp cheddar
1-1/2 cups pink applesauce
1. Preheat the oven to 100°C (200°F) for keeping the crepes and fillings warm.
2. In a bowl, whisk together all ingredients until the batter is smooth. While cooking the crepes, stir the batter from time to time to prevent the flour from settling.
3. Ladle about 60 ml (1/4 cup) batter into a well-buttered, preheated 23-cm (9-inch) non-stick skillet. Cook the crepe on both sides. Repeat with the remaining batter, stacking each crepe on a serving plate as you go. Keep the plate in the oven, covered with aluminum foil.Fillings
1. In a large non-stick skillet over medium heat, brown the onions, mushrooms and bacon in 30 ml (2 tablespoons) oil. Add the chives. Season with salt and pepper. Transfer to a serving bowl. Cover and set aside in the warm oven.
2. In the same skillet over medium heat, brown the sausage meat in 30 ml (2 tablespoons) oil, breaking it up with a fork. Transfer to a serving bowl and, if necessary, keep the bowl in the warm oven until serving time.
3. Put the cheese, applesauce and molasses in separate bowls.
4. Place the crepes and fillings in the centre of the table. Diners garnish their own crepes.
5. Note: For old-fashioned thick buckwheat pancakes, use 1 litre (4 cups) milk instead of 1.5 litres (6 cups) and do not spread the batter in the pan.