Buckwheat Crepes
Buckwheat, despite its name, is not related to wheat, in fact (dependant upon the milling process), is a gluten free "pseudo cereal" (hence its popularity in paleo menus.).
If my understanding is correct, Buckwheat crepes originate from Brittany, France. Traditionally, they are made very large, and folded inwards over savoury fillings, often called a galette.
I have tried a number of buckwheat pancake/crepe recipes, but this version I have developed is easy, quick and tasty. I cook them fast, on high, but also very blond, allowing me to enjoy them over the course of a few days, reheating them in the crepe pan with the fillings of my choice
Some of our favouite fillings include:
- Berries, nuts yoghurt and maple syrup
- Peanut butter and banana
- Mushrooms, spinach and cheese
- Ham, cheese and egg
I prefer to cook the whole batch then fill them, as it seems a little more efficient, but, of course, you could make them one at a time, filling as you go, just ensure that you wipe the pan clean between crepes so that you don't have anything on it that may effect the cook of the next (e.g. burnt syrup).
As a dinner option, you can use these crepes for larger volumes of savoury fillings, such as spinach and ricotta or creamy chicken fillings, roll them up in the oven and bake them in a casserole dish with a sprinkling of cheese... tomorrows dinner perhaps... mmm... never blog when hungry!!!
This recipe makes 6 crepes, serving 3 - 6, depending upon 1. how hungry you are, and 2. what you fill them with.
Into a large bowl, sift in flour, add milk and egg. Blitz, using a stick blender, until all combined, scraping down the sides with a spatula if necessary.,
Heat a non-stick crepe pan on high heat (or as high as per manufacturers guidelines). Grease lightly with butter or coconut oil.
Add a scant ladle full of mixture to the pan. swivel the pan to coat the surface completely in batter.
Allow the crepe to cook until you can easily lift the edges. Peel it off the pan and flip it.
Cook on the other side briefly, until very lightly golden. Repeat with remaining batter, or fill with ingredients of your choice.
Ingredients
Directions
Into a large bowl, sift in flour, add milk and egg. Blitz, using a stick blender, until all combined, scraping down the sides with a spatula if necessary.,
Heat a non-stick crepe pan on high heat (or as high as per manufacturers guidelines). Grease lightly with butter or coconut oil.
Add a scant ladle full of mixture to the pan. swivel the pan to coat the surface completely in batter.
Allow the crepe to cook until you can easily lift the edges. Peel it off the pan and flip it.
Cook on the other side briefly, until very lightly golden. Repeat with remaining batter, or fill with ingredients of your choice.
