Wednesday, July 6, 2011
Sweet Buckwheat Crepes
I believe breakfast foods belong at breakfast. Except for crepes, because they could be breakfast (at home), a snack (in Paris) or a dessert (at fancy restaurant) but they definitely have no place whatsoever at lunch or dinner.
(I can hear the voices of dissent now). Shhh. Quiet now!
My crepes are soft and thin cakes made in a pan. A frying pan. They are warm brown in colour, speckled with tiny air bubbles and have the toothsome, lingering taste of buckwheat. Touched by sweetness, there is no mistake that they are a treat. The tablespoon of cane sugar assures that they are not subjected to any unsavoury savoury application. (Yes, that's right. Read it again!)
Cuddled within its warm embrace, my perfect crepe contains homemade preserves (blackberry or strawberry-rhubarb only, thank you) with a dallop of honey greek yogurt.
Yes, they are sweet, not savoury, buckwheat crepes. I know the history. I reject it.
These are sweet eats. Forever and always. The End.
Sweet Buckwheat Crepes
Makes 15-16 crepes
This can be made the night before and stored in the fridge. Give it a quick whisk before pouring. Sometimes the flours seem to absorb more liquid, if that is the case, add a little more milk to thin it slightly. The youngers in our family prefer chocolate spread with or without some softly whipped cream. The older and wiser sometimes likes chocolate spread with fruit- bananas or strawberries are usually top picks.
2 1/2 cups milk
3 large eggs
1 tbsp cane sugar
1 cup unbleached flour
1/2 cup buckwheat flour
4 tbsp melted butter
1/2 tsp baking powder
butter, for cooking
1. Combine all ingredients in a blender and process until smooth. Alternately, mix with hand mixer until completely smooth. Let stand for a few minutes, or up to 12 hours in the fridge, before pouring.
2. Preheat crepe or frying pan over medium heat until warm.
3. Pour 1/4 cup of batter onto lightly buttered hot pan (approximately 1/4 tsp melted butter, rubbed with paper towel onto pan). Do a full rotation of your wrist to make it go around in a nice circular motion (I am sure there are youtube videos on this!) or smooth out with spatula until very thin.
4. When edges begin to slightly dry and curl (about 30 seconds to a minute), flip it over and cook the other side for about 10-15 seconds.
Crepes are great warm, served with any of the following:
homemade preserves or stewed fruit and honey greek yogurt
chocolate spread with bananas or strawberries
chocolate spread and whipped cream
fresh fruit and whipped cream