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
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.