Duck and Apple Filled Buckwheat Crepes With Chartreuse Creme Fra Recipe

Directions:

1. Start creme fraiche and crepe batter day before serving. Both each just take a few minutes on day one.
2. Creme fraiche.
3. Mix cream and buttermilk into a glass bowl or a Pyrex cup. Let sit in a warm place at least 24 hours to culture into creme fraiche. Stir occasionally.
4. Day of serving:.
5. Stir in 1/2tsp Chartreuse with a fork or whisk.
6. Buckwheat crepes.
7. Blend egg and water in blender until mixture is fluffy.
8. While egg is being whipped in blender, melt butter in a small cup in microwave.
9. Add milk to eggs and briefly mix.
10. Mix buckwheat and regular flour in a bowl with a whisk. Add to blender and mix briefly.
11. Place in refrigerator overnight.
12. Day of serving: take out crepe batter several hours before mealtime and let come to room temperature. Blend mixture briefly before cooking.
13. Cook 6 crepes an hour before meal time. Store crepes on oven-proof pie plate or cookie sheet inside low temperature oven until assembly time.
14. Duck and apple filling.
15. Core apples and slice thinly. Let skins remain. Spread pieces in a pie plate and place in oven for warming one hour before serving (in the same oven keeping the crepes warm). This will heat apple slices but keep them crisp.
16. Shell pistachios. Chop. If using a grinder, do not allow to turn to butter.
17. Remove skins and slice duck breast meat thinly. Set aside in a bowl.
18. In a large skillet over a stovetop set to medium low, place Chartreuse, water, butter, and salt. A few minutes before assembly and serving, add duck and cook in this skillet, frequently turning duck with spatula. This will only take a couple of minutes. Watch carefully and turn duck several times. It is very easy to overcook the duck. Cook duck pieces until center is still red - not quite done - and remove from heat. Residual heat will finish the cooking process.
19. Assembly.
20. Place a cooked crepe onto a heated dinner plate. Then place duck, apples, 1 heaping tsp of creme fraiche, and 1 tsp of chopped pistachios. Roll filled crepe like a burrito.
21. Make 4 filled crepes per serving.
22. Add a teaspoon of creme fraiche on top of each filled crepe and sprinkle over all some of the reserved chopped pistachios.
23. Put in warming-oven while you assemble rest of crepes.
24. This recipe makes three filled crepes per person for four people.