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Olle Swets - 21 / Jul / 2021

Buckwheat crêpes topped with creamy chanterelle, grilled grapes and sweet onions

Buckwheat crêpes topped with creamy chanterelle, grilled grapes and sweet onions

A barbecue recipe of De Wijnboer by Olle Swets and Charlotte Marres

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.

Curious about this wine? We will open some bottles by Max Ferd, Richter to taste on Saturday the 24th of July at De Wijnwinkel.