Tuesday, 5 June 2012

The dark spell of Savoury Buckwheat Crepes

Buckwheat crepes, post sacrifice.
The world is a better place with flat breads in it. Childhoods are made better with pancakes slathered in maple syrup and butter.  Lovers languish over breakfast waffles, well, I've heard they do, anyway, and even the French are tolerable when it comes to crepes. Fondue Voodoo has been under the spell of crepes since before these sausages I call fingers could roll them. Try them yourself and feel the satisfaction of the magic that happens when simplicity meets the frying pan.
Begin your adventure our here:
Savory buckwheat crepes          Special tools
1.5 cups buckwheat flour             Immersion blender    
1/2 cup whole wheat flour           Non stick pan
2 cups of milk                              Hungry belly
1 cup of water
2 eggs
butter for frying
The batter
-Mix the flours together
-whip up the eggs and add the milk and water
-add the flour to the milk, water eggs mix and quickly use an immersion blender to mix the batter up very well.
-place the batter in the fridge for at least 2 hours or over night
To fry
-scatter a tiny bit of butter across a hot pan
-pour the batter into the pan and immediately start to roll the pan to encourage a batter circle
-expect the first crepe to die, it's a sacrifice to the crepe gods, make the sacrifice with your whole heart. Then try again.
Makes somewhere around 18 - 20 crepes, depending on the number of sacrifices you make.

Cheese   Mushrooms   Spinach   Fried egg   Shredded veggies  Ham  Smoked fish    Bacon    Herbs on top of course.

Enjoy and don't forget the sacrifice is all part of the bigger plan.

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