Post Christmas food frenzy: buckwheat crepes December 28, 2013Posted by mareserinitatis in food/cooking.
Tags: celiacs, cooking, food, gluten free diet, recipe
Our family has had a tradition of having a ‘nice’ breakfast or brunch on Sunday mornings. For a while, this consisted of getting together with extended family and calling it “waffle Sunday” because we almost always had waffles. (After my celiac diagnosis, the waffle maker was handed off to another home where it is hopefully happy.) Later, I spent the summer with a friend in Berkeley, and the topic of crepes came up.
I adore crepes.
My friend said his grandfather made the best crepes ever, and so he spent a morning teaching me how to make them. It was far simpler than I thought. You combine 1 cup of wheat flour, 1 egg, and enough milk to have a very sloshy liquid. It’s probably the same consistency as warm custard before it’s set, or maybe egg nog. Then you add about 1/2 tsp. of some sort of oil to a small frying pan, and once it’s hot, add enough batter that you can spread a thin layer over the bottom of the pan. Cook until the edges start to get crispy, then flip. I moved from white flour to whole wheat flour (and my tummy hurts just saying that) because I liked the nuttier taste.
It’s not easy to make gluten free crepes. But another thing I adore is buckwheat because of it’s nuttier taste. The search was on, and I came across a wonderful site explaining the history of crepes and galletes. Unfortunately, it wasn’t quite what I was looking for as I wanted a buckwheat crepe that would be suitable for things like fruit fillings, and apparently galletes are not. I was thrilled when I came across this recipe for a way to improve the nutritional value of buckwheat and make a sort of pancake out of it. Still…too thick.
I decided instead to try my old recipe using the principles of soaking the buckwheat groats first. I took 2 1/2 cups of groats and soaked them in water for several hours. (You’ll want to check the recipe link to see why I do this.) I then rinsed the groats and blended them with a mixture of water and heavy cream (2:1 ratio, respectively). Once I had a thick enough batter, I added about 3 eggs. Then I continued to add water and cream until I had the same egg-nog consistency thickness I got with my wheat-based crepes. Everything else went the same as before, using between 1 tsp. to 1/2 tbsp. of coconut oil to cook the crepe. They will work for either savory or sweet fillings, if you like a nutty flavor. They are very filling, either way.
Gluten-free buckwheat crepes
1 cup buckwheat raw buckwheat groats
1 to 1 1/2 cups water and heavy cream mixed 2:1 (or milk of your choice)
Pour buckwheat into a bowl and add dechlorinated water to about 1 inch above buckwheat. Let soak for several hours. Strain and rinse with warm water to get rid of slimy texture. Add groats, egg, and water/cream mixture to blender and blend to smooth. Continue to add water/cream until batter is ‘soupy’.
Add coconut oil to non-stick frying pan over medium to medium high heat (somewhere between 1 tsp. and 1/2 tbsp per crepe). Add about 1/3 cup batter, pouring into oil, and tilting pan to coat the bottom. (You will have to figure out how much works for you depending on how large your pan is and how thick you like your crepes.) Cook until brown spots form on underside of crepe. Flip crepe and cook for an additional 30 seconds.
Favorite toppings at our house are sliced bananas, berries, sometimes whipped cream. We’ve also used straight syrup (did your insulin level just go out the roof), philly cream cheese honey and nut spread, or a blend of cream cheese (4 oz), orange marmalade (1 tbsp), and maple syrup (1 tbsp). If you want to go the savory route, ham and cheese are always good choices.