This recipe reminds me of my childhood. My mother did all the cooking, but my father would always prepare the buckwheat crêpes, called galettes de sarrasin in French.
The galette can be eaten on its own, with a drizzle of molasses or with your favourite filling. I like to add chopped tomatoes, a sprinkle of cheese, and fresh herbs, and savour this as a breakfast or light lunch.
2 cups (500 mL) organic buckwheat flour
2 large eggs, beaten
3 cups (750 mL) water
1/2 tsp (2 mL) salt
1 tsp (5 mL) baking soda
1 Tbsp (15 mL) unsalted butter, or more as needed
Molasses, for topping (optional)
In large bowl, mix flour, eggs, water, salt, and baking soda with whisk until well combined. Set aside to rest for about 30 minutes.
Heat 10 to 12 in (25 to 30 cm) cast iron pan over medium heat until hot. Lightly butter pan, stir crêpe batter, and pour 1/2 cup (125 mL) into pan. Spread slightly with back of a wooden spoon. Cook for 2 minutes, or until bubbles appear all over surface, flip, and cook for additional 30 seconds, or until golden. Set aside and repeat until all crêpes are made, adding butter to pan if necessary.
Eat with a drizzle of molasses, Acorn Squash Fillingor your favourite filling. Another suggestion is to break an egg in the middle of the crêpe after you flip it. Once egg is cooked to satisfaction, fold crêpe edges toward centre, leaving yolk and part of the whites exposed.
Each serving contains: 113 calories; 4 g protein; 2 g total fat (1 g sat. fat, 0 g trans fat); 21 g total carbohydrates (1 g sugars, 2 g fibre); 312 mg sodium
How to cook the perfect crêpe
Ideally, use a well-seasoned cast iron pan. A well-seasoned cast iron pan will provide you with an almost nonstick surface. Rummage through yard and garage sales and see what you can discover.
Preheat pan over medium heat and then pour in batter. Using back of a wooden spoon or heat-resistant rubber spatula, spread batter a little. Once bubbles form over the surface of the crêpe, flip and cook until just golden. Keep crêpes warm in oven while preparing new ones and serve as soon as they are all done.
source: "Introducing Buckwheat Flour", alive #387, January 2015
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