Name: Buckwheat crepe chips with scallops
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes 4 servings
Ingredients: Neutral oil, such as canola or grapeseed, as needed; ½ cup milk; 2 eggs; ¼ cup flour; Minced parsley for garnish; Salt and freshly ground black pepper; 24 medium or 12 large scallops (about ½ pounds), large ones cut horizontally in half; 4 tablespoons salted butter, or more as needed; 2 tablespoons cider vinegar; 1 tablespoon Dijon mustard; 1 cup buckwheat flour

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

These crepes become chips. You only need 4 to complete the recipe, but we recommend that you make crepes and then crepe-chips from the entire batch of batter, because they’re addictive.

Ingredients

¼ cup flour
1 cup buckwheat flour
2 eggs

Method

Combine the first 4 ingredients and 1 cup water in a bowl; whisk until smooth and let sit for at least an hour, refrigerated. Heat a 10-inch nonstick skillet over high heat for about 2 min

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Buckwheat crepe chips with scallops

Ingredients

Method

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