Buckwheat Crepes
A Buckwheat crepe is not just a delicious dish; it is also a culinary journey back in time. Considered to be one of man's oldest foods, this delectable creation has its origins in the picturesque region of Brittany, the largest peninsula in France. Long ago, the locals baked these hearty crepes, known as "Galettes de blé noir," as a substitute for bread. The stone on which they were cooked was heated over a wooden fire, creating a rustic and satisfying meal. Originating from Asia, buckwheat is not a cereal but is related to knotgrass. Its journey took it through Russia, Eastern Europe, and Japan, where it is used to make the famed Soba noodles. When the Crusaders brought it to France, the dark-colored grain was named Sarasin, owing to its appearance. For the people of Brittany, these nourishing crepes became a staple of their diet for centuries. Buckwheat itself is a wonderful source of essential nutrients, including iron, magnesium, protein, and fiber. Furthermore, it is naturally gluten-free, catering to those with dietary restrictions. This particular recipe requires a bit of preparation the night before, ensuring a delightful start to the next day's breakfast. So why not savor the history and flavors of a Buckwheat crepe just as much as my family does?
Buckwheat Crepes
By Zosia Culinary Adventures | Date: December 04, 2023
Preparation Time: 10 minutes (batter made the night before)
Cook Time: 15 minutes
Yield: 12 crepes
Ingredients:
250g buckwheat flour ( there are two types of buckwheat flour available: light and dark)
500ml spring or filtered water
2 large eggs, well beaten
1 tablespoon course sea salt
2 tablespoons melted butter
clarified butter or grape seed oil for fying
In a bowl, combine the flour and salt. Create a hollow in the center and add well beaten eggs.
Gradually incorporate a bit of water into the mixture, pouring it in little by little.
Mix the ingredients to form a liquid batter using an electric mixer at low speed at first
Increase speed of mixer to highest until well combined, smooth and lump free.
Leave the crepe batter overnight to rest and to develop gluten. Make sure to cover it well.
The next morning whisk again, add 2 tablespoons of melted butter and leave it out for 30 minutes.
In the meantime brush the skillet with clarified butter or grape oil. Heat the skillet over moderately high heat until it is very hot. I usually use 2 skillets to speed up the cooking.
Remove the skillet from the heat and pour 60 ml of batter. Very quickly tilt the pan to cover the bottom with a thin layer. Cook about 1-1 1/2 minutes until the bottom of the crepe is lightly browned. Flip over and brown the second side and cook for 30 seconds. The second side will brown in only a few spots and will not be very attractive as the first one, therefore should be used as an inner part of the crepes.
Serve tasty buckwheat crepes filled with ham, a fried egg, sausage, cheese or sauteed vegetables. It is also delicious stuffed with kedgeree (check my recipe).
Bon Appetit!
Nutrition Facts per One Serving 🧡
Calories 157 | Fat 15.3 g \ Saturated Fat 9.1 g\ Cholesterol 98 mg\ Sodium 294 mg\ Total Carbohydrate 3.1g\ Dietary Fiber 0.4g\ Total Sugars 0.3g\ Protein 2.8 g \ Vitamin D 15 mcg\ Calcium 140 mg\ Iron 3 mg\ Potassium 92 mg
When it comes to buckwheat flour, there are two distinct choices that cater to different preferences. One option is a bit lighter in color and texture, offering a milder flavor profile. This choice lends itself well to delicate baked goods, such as pancakes or pastries, where a subtle nutty essence is desired. On the other hand, if you prefer a more robust and intense buckwheat flavor, the darker variety is the way to go. This option adds depth and complexity to recipes, making it ideal for heartier dishes like buckwheat noodles or breads. The choice between these two buckwheat flour options ultimately lies in your hands, allowing you to create culinary masterpieces tailored to your taste and preference.
