Friday, February 03, 2012

Crêpes au sarrassin

Yesterday was Candlemas, called Chandeleur in French-speaking places. In those French-speaking places, they traditionally eat crepes to celebrate. So we did too. There's more to the holiday, but we just did the crepes and candles this year. Some year we'll make candles. S really wants to. Can you tell we're reading Little House Books?

T ate his filled with turkey and cheese. S had hers drizzled with honey (in honor of the recent feast day of St. Brigid who, according to legend kept bees...and cows). The grown-ups had caramelized onions, chicken, black olives, goat cheese and a sweet onion mustard (I was quite tickled with myself about my use-up-random-leftovers filling invention! score!). 

I wanted a Brittany-style savory crepe but subbed spelt and wheat flours for buckwheat cuz I have those on hand instead. The website it came from is called easyfrenchfood.

  • 1 cup buckwheat flour
  • 1/4 cup all-purpose flour
  • 3/4 cup milk
  • 3/4 cup water
  • 2 eggs
  • 1 tablespoon oil
  • 1/4 teaspoon salt
  • butter to cook the crepes
Whisk all of the ingredients together to make a smooth batter. Allow the batter to sit in the refrigerator several hours before cooking.
You may need to add more milk at this point. You want the batter to be pourable, but not too liquid.
To cook, heat a non-stick skillet or crepe pan on medium heat until hot. Using a paper towel coat the bottom of the pan with a bit of butter. Pour in a scant 1/4 cup of batter (for about 9 inch crepes) and tilt and turn the pan to spread the batter evenly. Once the top of the crepe is just cooked, use a spatula to gently turn it and cook for 15 more seconds. You may have to adjust your heat to get the crepes just right - they should be lightly browned on both sides.
As you cook each crepe, stack and wrap them in a clean tea towel. This will keep them warm. Or you can rewarm them by wrapping in aluminum foil and warming in the oven.
Makes about 10 crepes.

No comments: