Recipe

Buckwheat Crepes

Accompanying article: Tasty Wheat Alternatives

Makes 12 7-inch crepes

Paper-thin and delicious, these easy-to-make buckwheat crepes are wheat free. This batter is easy to mix by hand and saves fussing with an electric mixer. I mix mine in a 4-cup Pyrex measuring cup; its handle and spout enable easy pouring.

Makes 12 crepes

1 cup buckwheat flour
2 tablespoons arrowroot, barley or spelt flour
1/4 teaspoon sea salt
2 large eggs
2 tablespoons unsalted butter plus more for the pan

Combine dry ingredients.  Whisk together 1 3/4 cup water, eggs and 2 tablespoons butter.  When blended, stir 1/2 of the water-egg mixture into the flour. Mix until it is mixing until it is no longer lumpy. Stir in the remaining water-egg mixture. Set aside for 15 minutes.

Heat a 7" crepe pan, brush it with some of the remaining butter, and grasp the pan in one hand.  Pour ¼ cup batter onto the pan while rotating it so that a thin layer of batter covers the surface.  Return pan to the heat.  Cook for 2 - 3 minutes or until the top dries.  Turn and cook an additional minute or until the bottom is just lightly browned.  Repeat until all batter is used, keeping cooked crepes warm.  Serve warm with a filling of your choice.

Or, for a packed lunch, roll crepes into cigar shapes and wrap in waxed paper; separately pack filling of choice.

May you be well nourished,

Rebecca Wood