La Faya Restaurant 
Located within Le Meridien Ile Maurice · VIllage Hall Lane · Pointe aux Piments · Kwazulu-Natal  · 
Mauritius · 
Phone: +2302043333 · 
Fax: +2302043304
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Buckwheat Crepe with Spinach & Herbs: Recipe

 

FOR THE CREPE                   240g Buckwheat Flour           
200g flour
500ml Milk
1065g Water
6 eggs
15g salt
salted butter

Mix eggs, milk and flour. Slowly add buckwheat until all incorporated.
Add water to consistency.
Heat a 30cm crepe pan and brush with butter, then spread a thin layer of the batter.
Cook until done, flip over for 20 seconds, then layer between pieces of parchment.

FOR THE SPINACH                      45g baby spinach       
         (wash if necessary and dried)
2l water
45g butter cut in cubes
45g salt

In a large rondeau combine water, butter and salt and bring to a boil.
Plunge all the spinach into the water and stir well, then drain through a colander.
Let drain for 1 minute, then spread onto a sheet tray lined with a rack.
Spread spinach in a thin layer over rack and put in the walk-in to cool.

TO ASSEMBLE CREPES
MIX/BUFFET   
             Gruyere cheese, grated 
             equal parts, picked chervil,
       tarragon and dill

Spread 30g cheese in the center of the crepe.
Sprinkle with 15g of the herb mix, then spread 60g spinach over all.
Fold into a rectangle and press gently to make clean lines.
“A la minute”, saute in foamy salted butter until crispy on both sides.
Sprinkle lightly with fleur de sel and cracked black pepper.
Cut finished crepe in four (4) equal parts.

 Should you require any assistance in preparing the Buckwheat Crepe with Spinach & Herbs, Kindly contact our Executive Chef Mahendra Shibchurn at mahendra.shibchurn@starwoodhotels.com.

Bon Apetit!