The Buckwheat Crepe Experiment

I love buckwheat crepes, their nutty, earthy,  simple flavor gets you deep in your bones and gives you hearty purity that is something you’ll never get with processed foods. I found a super easy crepe recipe on another blog called Afra Cooking. Originally I’d just planned on reading the recipe, assembling it in my head and salivating in vain but after three days I couldn’t resist any longer-those crepes had to be made. And so, early in the morning with Cally still abed and Leela throwing some plastic play food in the air I got to work. The foundational ingredients are so simple:

1/3 c. buckwheat flour

1 c. milk

1 egg

pinch of salt

*Then I added 2 Tbsp maple syrup

Let is all whiz around in a blender. The recipe then advised that the batter should be quite runny, so if it isn’t (which mine wasn’t) add some water. Also, crepes are best if the batter sits for a while before cooking, from an hour up to 24. But I couldn’t wait any longer and so with a slightly too thick batter in my bowl, I heated my cast-iron pan to medium. Let the butter melt into glorious spume of bubbles and flavor and then poured a ladle-full of too-thick batter into the pan. I had to whirl it with the butt-end of my ladle to get it to spread into a satisfactory crepe shape. When the bubbles on top burst, I flipped it over and gave the second side a chance to match the first.

Thickness aside, I had to admit that once those steaming crepes were dressed with a spackeling of fresh butter and studded with fresh berries, they were pretty delicious. The girls liked them too. About Buckwheat

Buckwheat is not actually related to wheat and contains little or no gluten which makes it a perfect alternative flour for celiacs. Buckwheat is part of the same family as rhubarb and sorrel and was a popular crop until wheat and corn (and more recently soy and canola) took over. Besides being delicious, buckwheat is also very nutritious and probably (although I’m not totally sure about this) a less altered crop- due to the fact that it is not the most popular or lucrative thing to grow. Definitely something to keep in the pantry and add to foods in lieu of wheat flour. The apple cottage cheese pancakes are fantastic this way.

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One Response to The Buckwheat Crepe Experiment

  1. kristin says:


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