Join “Jayni’s Kitchen” this week for a lesson in crepe making with French Professor Mary Greenwood Johnson.

Host Jayni Carey will prepare the following recipes: Galettes au Sarrasin (Buckwheat Crepes), Cream Sauce (for filling), Entree Crepes, Seafood Crepes and Dessert Crepes.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Galettes au Sarrasin (Buckwheat Crepes)

Crepe Batter:

1 cup milk

3/4 cup water

3 large eggs

2 tablespoons vegetable oil

1/2 cup buckwheat flour

1/2 cup all-purpose flour

1 teaspoon salt

vegetable oil or unsalted butter

Crepe Batter: Place all ingredients for the batter in a blender or food processor and blend until smooth. Pour the batter into a bowl, cover and let rest for one hour.

To make the crepes: Heat an 8- or 9-inch crepe pan or skillet (preferably non-stick) over medium-high heat. Oil the pan lightly with a thin coating of vegetable oil or unsalted butter. Using a 1/4 cup measure, ladle the batter into the skillet while tilting and rotating the pan so that the batter covers the entire bottom of the pan in a thin layer. Cook the crepe until it sets and begins to bubble, then turn over using fingers or a spatula and cook the other side until lightly brown. (The first side cooked is the “pretty side” and should always be on the outside when rolling the crepes). Makes approximately 12 crepes.

Tip

If making the crepes in advance, place a piece of wax paper between each crepe and wrap in plastic wrap or place in a plastic storage bag. Crepes can be refrigerated for up to two days, or can be frozen for up to one month.

Cream Sauce (for filling)

1/4 cup butter

1/4 cup all-purpose flour

2 cup milk (previously heated if you wish)

dash nutmeg

dash cayenne pepper or hot sauce

2/3 cup GruyÃre or Swiss cheese, grated (or equal parts grated Parmesan cheese and Swiss cheese)

salt & white pepper, to taste

Melt the butter in a saucepan over low heat. Blend in the flour using a wire whisk, stirring for 2 minutes, as the butter and flour foam together. Remove the pan from the heat, whisk in the milk, return to medium heat and cook the mixture for 2 to 3 minutes, stirring constantly, until thick and bubbly. Add the nutmeg and cayenne pepper or hot sauce. Off heat, add the cheese and mix until melted. Season with salt and white pepper. Makes approximately 2 1/2 cups of cream sauce.

Tip: When filling crepes, use approximately one cup of sauce for two cups of solid ingredients.

Entree Crepes

1 recipe Galettes au Sarrasin (Buckwheat Crepes)

1 recipe of Cream Sauce

Fillings: 1 to 2 bunches spinach, cooked and drained; 1 pound steamed asparagus spears; 8 ounces cooked mushrooms; 1 to 2 cups ham, sliced or diced; 1 to 2 cups cooked chicken, diced

1 cup GruyÃre or Swiss cheese, grated

Prepare the Galettes au Sarrasin and Cream Sauce as directed in the preceding recipes. Remove 1/2 cup of cream sauce for the topping and reserve. Fold the fillings of choice into the larger portion of cream sauce. Fill 8 to 10 crepes with the mixture and roll up each crepe, “pretty side” down. Place them seam side down in a baking dish. Spoon the 1/2 cup of reserved cream sauce (thin with milk if needed) over top and sprinkle with grated Swiss cheese.

Heat the crepes in 350-degree oven for 15 minutes, then place them under the oven-broiler for 2 to 3 minutes to brown the tops. Serve the crepes as a luncheon or light supper dish with a vegetable or salad. Makes 8 to 10 crepes.

Seafood Crepes

1 recipe Galettes au Sarrasin

1 recipe Cream Sauce

1 cup dry white wine

2 tablespoons minced shallots or green onions

1 small bay leaf

1/2 teaspoon salt

pinch black pepper

8 ounces fresh mushroom, cleaned and sliced

2/3 to 1 pound sea scallops or bay scallops, rinsed

12 small shrimp, shelled and deveined

Prepare the Galettes au Sarrasin and Cream Sauce as directed in the preceding recipes. Remove 1/2 cup of cream sauce for the topping and reserve.

Pour the wine in a saucepan. Add the shallots or green onions, bay leaf, salt and pepper and simmer over medium-low heat for 5 minutes. Add the sliced mushrooms to the pan and simmer over medium heat for 3 minutes. If using large sea scallops, cut them into quarters. Add the scallops and shrimp to the pan, and enough water to cover. Simmer for 2 to 3 minutes more. Remove the seafood and mushrooms from the pan and set aside. Discard the bay leaf. Boil the cooking liquid over high heat until it reduces to about 2/3 cup.

In a large bowl, blend the reduced seafood liquid with the larger portion of the cream sauce. Fold in the mushrooms and seafood. Fill 8 to 10 crepes with the mixture and roll up each crepe, “pretty side” down. Place them seam side down in a baking dish. Spoon the 1/2 cup of reserved cream sauce (thin with milk if needed) over top and sprinkle with grated Swiss cheese.

Heat the crepes in 350-degree oven for 15 minutes, then place them under the oven-broiler for a 2 to 3 minutes to brown the tops. Serve the crepes as a luncheon or light supper dish with a vegetable or salad. Makes 8 to 10 crepes.

Dessert Crepes

Crepe Batter:

2/3 cup milk

2/3 cup cold water

3 large eggs

6 tablespoons melted butter (with the milky reside spooned off the top)

1 cup instant blending flour, or all-purpose flour

1/4 teaspoon salt

vegetable oil or unsalted butter

Fillings: Red currant or apricot jam (mixed with liqueur such as kirsch, rum or orange liqueur, if desired), fresh sliced strawberries or other fruits (with whipped cream, if desired), Nutella (chocolate-hazelnut cream), creme de marrons (chestnut cream) or chocolate sauce

Crepe Batter: Place all ingredients for the batter in a blender or food processor and blend until smooth. Pour the batter into a bowl and cover. If using instant blending flour, let rest for 10 minutes, if using all purpose flour let rest for 1 hour.

To make the crepes: Heat an 8- or 9-inch crepe pan or skillet (preferably non-stick) over medium-high heat. Oil the pan lightly with a thin coating of vegetable oil or unsalted butter. Using a 1/4 cup measure, ladle the batter into the skillet while tilting and rotating the pan so that the batter covers the entire bottom of the pan in a thin layer. Cook the crepe until it sets and begins to bubble, then turn over using fingers or a spatula and cook the other side until lightly brown. (The first side cooked is the “pretty side” and should always be on the outside when rolling the crepes). Makes approximately 10 crepes.

Fill or top the crepes with the fillings of your choice. Serve immediately.

Serving suggestion: To serve the crepes simply, sugar and lemon juice, or sugar and liqueur may be sprinkle on top of the crepes.

Tip: If making the crepes in advance, place a piece of wax paper between each crepe and wrap in plastic wrap or place in a plastic storage bag. Crepes can be refrigerated for up to two days, or can be frozen for up to one month.