Buckwheat Crepes - [Rhubarb Day, 11th of Flowering, Year 228]

[neotoma]

Tonight, I made buckwheat crepes, using the King Arthur Flour company recipe and using locally grown and milled buckwheat.

The first were lopsided and tore, but I did eventually come out with some approximately round crepes. I think it would help if I had 1) a gas stovetop and 2) a real crepe pan.

Even so, they were quite delicious with nutella.

Comments

[temve]

I also find that crepes turn out better then longer you let the batter sit before cooking it up - like freshly made batter produces torn messes whereas batter that's sat for 20 minutes while you got the rest of breakfast ready produces nice crepes even in a regular pan and on an electric stovetop...

But mmmmh, buckwheat crepes. There was a food truck (well, food shack) that sold those near where I used to work in Germany. Fond memories!

[neotoma]

I think letting the batter sit after I added the water to thin it might have helped. I had just pulled it out of the fridge, after all.

[fabrisse]

Crepes Sarrasin! Yes! perfect with endive and swiss cheese. The crepe shop I knew in Brussels insisted that buckwheat crepes were savory, and they did some yummy things with them.

Since I know you don't like bitter flavors, try chard instead of endive.

[neotoma]

I don't have chard in my fridge right now, so that will have to be some other day.