Here is my Buckwheat crêpes filled with asparagus, leeks & cheese. Crêpes or pancakes are made all over the world in slightly different ways. They are traditionally made from locally available flour, which may be milled from wheat, rye, corn, buckwheat or barley. Buckwheat is most often grown and used in very hot, dry places with poor soil. Its gluten free, high in protein and is a good source of complex carbohydrates.
Makes 8 large crêpes and serves 4 as a main
For the crêpes:
2 free range eggs
450ml/ 1-pint semi-skimmed milk
125/5oz buckwheat flour (you can also use half self raising white flour for lighter crepes)
1⁄4 tsp salt
1 tsp bicarbonate of soda
- Beat the eggs and milk together with a balloon whisk.
- Add the bicarbonate of soda, salt and 1 tablespoon of buckwheat flour at a time and whisk together. Adding one spoon at a time helps to one to avoid a lumpy batter. The batter should be reasonably thin with the pouring texture of single cream.
- Heat a non-stick frying pan over a medium to hot heat and lightly grease with a papertowel dipped in sunflower oil.
- Add enough batter to coat the bottom of the pan and cook until the up facing side is dry and has bubbles forming. Turn and cook the other side until done.
- Continue to cook the rest of the crepes in this way, storing then on a plate under a tea cloth with a sheet of kitchen paper between each one.