Buckwheat Crepes
Did you know that Buckwheat Flour is naturally gluten free? Despite having wheat in its name, buckwheat is not related to wheat. It’s related to rhubarb, and is highly nutritious.
Recipes adapted from NYT, Gabrielle Hamilton
Ingredients
1 cup 2% milk
1/3 cup water
3 large eggs
½ teaspoon salt
2/3 cup buckwheat flour
½ cup all-purpose flour (replace 1-1 or almond flour to make these GF)
3 Tablespoons oil
Recipe
Place all ingredients in a blender, blend on low to medium speed until all is blended. Place batter in the refrigerator for 2-3 hours or overnight.
When ready to cook place a nonstick (non toxic) 10”skillet over medium heat. Brush the pan with butter or oil when the pan is hot, ladle ¼ cup batter, then quickly tilt the pan in clockwise motion to swirl the batter in a clockwise motion to swirl the batter all the way to the edges of the pan. Cook for 1 minute then gently flip the crepe, cook the other side for about a minute. Note: This takes a little practice, it’s not uncommon for the first one to not turn out, keep going! If the batter doesn’t reach the edges of the pan, you may need to add a few tablespoons of water. Crepes are very thin. If you have never seen anyone swirl a crepe in a pam, you might enjoy watching a short video on this technique 😀
This recipe makes about 6 crepes. These freeze well between sheets of waxed or parchment paper and are nice to have on hand. Can make up to a day ahead in the frig.
Now it up to you to decide savory or sweet or both? My professor and I did a demo at our public library the other evening called Crepes and Conversations. We made savory crepes by place grated Gouda on the crepe topped with sautéed greens and a soft egg. The sweet one was filled with crème fraiche and lightly sauteéd strawberries. Both were delightful!!!!