Methinks it was a big ooooops that I re-discovered the Frog Commissary cookbook.  I’m hooked!

I love cookbooks that use real food and don’t rely on canned, boxed, or otherwise-packaged foods. It’s a throwback to when I was cooking professionally and really experienced the foods we produced. I’m in gastronomic love.

My first foray into the book starts with buckwheat crepes. I just happened to have buckwheat flour in the pantry, so it seemed like a natural place to begin.

Crepes are an extremely easy thing to make. We have a great crepe pan, but a non-stick skillet would work in a pinch.



The Frog recipe calls for smoked chicken. That was one thing I didn’t have, so I made it with diced chicken breast. Smoked would have taken it to another level, I’m sure, but it was pretty spectacular without it.

Buckwheat Crepes with Chicken and Horseradish Sauce

adapted from the Frog Commissary Cookbook


  • ¾ cup milk
  • ¾ cup water
  • 1 egg
  • 1 egg yolk
  • ¼ cup melted butter
  • 2/3 cup white flour
  • 1/3 cup buckwheat flour
  • ½ tsp salt


  • 2 cups diced cooked chicken breast (original recipe calls for smoked chicken breast!)
  • 2 cups coarsely chopped broccoli, blanched
  • 6 tbsp butter
  • 2/3 cup fine chopped onions
  • 6 tbsp flour
  • 2 cups chicken stock
  • 2 tablespoons drained horseradish
  • ½ tsp pepper
  • ¼ – ½ tsp salt

Horseradish Cream Sauce

  • 2 tbsp minced shallots
  • 1 cup dry white wine
  • 2 cups heavy cream
  • 1/3 cup drained horseradish
  • ½ tsp salt
  • ½ tsp pepper
  • 4 tbsp butter at room temperature


Combine the milk, water, eggs and butter. Blend the flours and salt in a bowl and whisk in the wet ingredients until smooth. Brush a 6” crepe pan lightly with butter and heat it until very hot. Pour about 1 ounce of the batter into the pan and quickly swirl to cover the bottom. Cook until the bottom is set,and top is dry. Repeat until you have at least 12 Crêpes.


Have ready the chicken and broccoli. Melt the butter in a saucepan. Add the onions and sauté over medium heat until transparent. Whisk in the flour and cook 2 minutes. Whisk in the chicken stock, horseradish, pepper and salt. Bring to a boil. Stir and cook 2 to 3 minutes. Chill. Add the chicken and broccoli. Set aside.

Assembly and Horseradish Cream Sauce

Preheat the oven to 325°. Roll each of the 2 Crêpes with about 1/3 cup of the filling. Arrange the Crêpes in a buttered baking pan and cover with foil. Put in the oven for 20-30 minutes or until heated through. While the Crêpes are heating, make the sauce

Combine the shallots and wine in a saucepan and reduce to 5-6 tablespoons. Add the cream, horseradish, salt and pepper and simmer until thickened. Stir in the softened butter in bits and serve at once over Crêpes.

This one took some time to make, but was worth all of it! It could be made in stages and put together at the last minute, as well.

I was just a tad worried about how Nonna would take to it, so when she came into the kitchen, I told her it was canneloni. She really liked it!

I also made their streusel-topped sour cream apple pie. I’m heading into the kitchen for a slice right now!