Galettes de Sarrasin

October 8, 2009

Buckwheat Crêpe

Buckwheat Crêpe

Crêpes were one of the first things I learned to make as a child. I would spend many a Sunday morning blending up double and triple batches of batter and proceed to make crêpe after crêpe. Back in those halcyon days of the early 1970’s I would serve my foot-high stack of artificial lemon-extract flavoured crêpes with two pounds of crispy bacon, Roger’s Golden Syrup, bowls of my mom’s lovely preserves and half a litre of cream, whipped loose and thick and barely sweetened. And Woodward’s coffee. I didn’t drink coffee then, but I loved to make it for my parents – the ritual of measuring the grinds, the gorgeous rich smell as it brewed while I crêped. Impressively, or perhaps horrifyingly, the four of us would finish most of the crêpes, all of the bacon and usually all of the whipped cream. My skinny little brother had (has) a shark-like stealth, and could quietly and efficiently inhale way more than his fair share. He is still skinny and stealthy.

I know my family will balk at the idea of a healthy crêpe, but times have changed and so have my recipes. Buckwheat is excellent for savoury crêpes, and even serves well for a dessert crêpe. Buckwheat makes a nutty, almost hearty crêpe, and is a delicious gluten-free treat. They can be filled with any number of things – from egg or smoked salmon, to sliced tomatoes with basil, leftover ratatouille, or sweet fall pears with fresh lemon.

Makes about 10 – 9″ crêpes

1/4 cup buckwheat flour

1/4 cup brown rice flour

1/2 cup almond milk

5 tablespoons water

1 large whole egg + 1 large egg white (save yolk to add to tomorrow’s omelette)

1 tablespoon coconut oil + more for pan

1/2 teaspoon sea salt

1/4 teaspoon xantham gum

1/8 teaspoon stevia

Measure all ingredients into a blender or food processor. Blend or process until thoroughly combined. Pour into a measuring cup and let rest at room temperature for about an hour or overnight, covered, in the fridge. Heat a 10″ non-stick pan over medium-low heat, coat lightly with a tiny bit of coconut oil. Stir batter and pour about 3 tablespoons into pan, pick up pan and quickly swirl the batter so that it covers entire surface, return to heat. Let cook for a couple of minutes, the edges will turn a pretty, delicate gold as the rest of the crêpe sets. Sometimes you need to discard (eat) the first crêpe as it is prone to being far too thin and lacy from the bubbles on the surface of the batter. I used to make my crêpes one after another until all my batter was used up, and sometimes I still do this. Or, you can make one at a time. If you choose the latter you can fill and finish them as you go. For example, as your first crêpe is almost done, crack a fresh egg right on top, season with sea salt and pepper and add fresh herbs. Leave the egg whole or gently break the yolk and tilt the pan so that it coats the crêpe. When the egg is done to your liking, fold the crêpe in half or quarters and turn onto a plate. Et voilá – galettes de sarrasin! So good your whole picky and opinionated family might like them. Especially if you serve them with an entire bowl of whipped cream and a fresh pot of coffee.

With Pears

With Pears

Note: cooked crêpes keep well, stacked one on top of the other, covered and refrigerated. Filled with jam they make a great snack in the evening for one little brother, or anyone else who’s not clean-eating.

A final note: the lovely linen napkin is from the superb Provide home accessories shop!

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