Buckwheat Crêpes

I was really planning on posting a more “dinner” type of recipe this time, but with food blogging things sometimes just don’t work out as you intend. I try to eat what I cook and photograph. So anything I post may depend on what happens to be in the fridge. This time of the year it is also harder to use natural light for images, simply because it isn’t available for that much of the day. So timing is an essential part of the process. So instead of a nourishing bowl of warming food, I give you these lovely pancakes or crêpes. While planning, cooking and shooting a recipe for the lovely website Food&_ which I also contributed to back in the autumn, I also made these pancakes. They fit perfectly with the particular soup recipe, I have submitted to them.

Do you have food memories? Particular tastes, flavours and scents that triggers certain emotions? Pancakes for me is one of those loving comfort foods, holding some sweet childhood memories. I can remember almost always having pancakes when staying over at my grandmother’s. Her pancakes where so much nicer than my mother’s. (I hope I’m not going to upset my mammy too much now…)

There are two reasons for this, I think. One, my health conscious mother always used whole meal or added bran to the flour, whereas my gran did not. And then there was the flipping off course. My mother never cooked both sides of the pancake. I have no idea why not… I love mine turned and hate the sogginess you get if you don’t. If you use a good pan, flipping them isn’t really a big deal either. However I must admit that I have not yet mastered the art of turning pancakes / crêpes mid-air. Perhaps I need some more practice. What better excuse to eat more pancakes?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I have changed the ingredients here from your usual wheat flour and cow’s milk. Often when I do food intolerance tests with people, wheat and/or dairy shows up as reactive foods. Once you start looking out for these two foods, you will be surprised how much they feature in a “Western style” diet. And pancakes are a typical food.

But once you start looking a little further, the transition to a gluten and dairy free diet does not need to be that difficult and it certainly does not need to be of sacrifice in flavours by any means. I also find that by going gluten and/or dairy free naturally lends to a healthier diet as you simply will have to eat more wholefoods (i.e fruit and vegetables) as they are naturally gluten free.

Eggs are an integral part of this recipe as I believe you can’t get that crêpe style pancake without it. If eggs does not float your boat or if you are intolerant, fear not, I have another recipe up my sleeve. But you will have to wait until Pancake Tuesday 😉

 

 

I prefer using organic eggs, mostly because they taste better, but also because I know that they are free from antibiotics and the hens have a good life while producing the goods. I use buckwheat flour here. It is naturally gluten free as it is actually not a grain, but a seed. Buckwheat is closely related to the rhubarb plant. The seeds are small and triangular shaped. You can buy whole seeds too and use in cooked dishes. Both buckwheat flour and whole buckwheat is readily available in healthfood shops. Instead of cow’s milk I’ve used almond milk. You can make your own or these days it is available even in Supermarkets. Just keep an eye on the labels so your bought milk isn’t full of additives.

 

Buckwheat Crepes

Makes about 10 crêpes

2 eggs – preferably organic

1/2 cup buckwheat flour

1 1/4 cup almond milk

1/2 tsp vanilla exctract

A pinch of sea salt

coconut oil, for frying

In a large bowl, beat the eggs and the milk together. Add the flour bit by bit while whisking. Keep whisking until you have a smooth batter. It will be pretty loose as this will makes thin crêpe style pancakes. Let the batter rest for at least 10 min. This will make your pancakes stay together a lot better. Heat your frying pan and add some coconut oil to it. Add a soup ladle of pancake batter and gently swirl it around, until you have a thin pancake. Once the batter has set on top, flip it over and fry until golden on the other side. Keeping the pan at the right temperature is the key to perfect pancakes. Personally I find somewhere between the mid and the highest temperature setting is just about right. Play around with it. It often takes two or three pancakes until you get it right.

I like eating my pancakes the classic Irish way with sugar and lemon, almost straight out of the pan (!). Since the white stuff is banned in my house I serve them with dark unrefined cane sugar. Simply delicious. You can off course serve them anyway you like.