Sunday, June 16, 2013

Buckwheat Crepes

The magic of summer is slowly saturating the island
and our new favorite Sunday breakfast is
buckwheat crepes with a secret stash of last year's 
Carding Brook Farm maple syrup

Full of protein, technically an herb not a grain,
naturally gluten free, nutty and delicious..
and even grown and processed in Maine

Good sustenance before I mow the lawn at Lily's 
and then onto DIS High School graduation and celebrations

Hope you are enjoying your Sunday

Here is the recipe:


1 3/4 cups plus 1 tbls buckwheat flour
2 1/4 cups water
2 large eggs
1/2 tsp sea salt
1 tsp vanilla 

Place the flour in a medium bowl. 
 Slowly whisk the water in to form a smooth batter.
Then whisk in the eggs, salt and vanilla.
Whisk vigorously for several minutes until batter
is smooth and thoroughly combined.

Heat a 10 inch non stick skillet, crepe pan or
cast iron pan over medium high heat.
Brush with coconut oil or clarified butter
Pour 1/3 cup of batter into center of hot pan, swirl around
so it coats the entire bottom and let cook until the edges
begin to curl away from the pan, about 1 minute
Flip crepe and cook other side until set, about 20 seconds
Slide crepes onto a platter, stacking them as you go
Serve hot with fresh fruit, butter and syrup
or anything else your heart desires.


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