Posts tagged crepes
My teen had one request for her birthday–breakfast in bed. And she wanted crepes. Mr. Squid usually handles crepe duty around our house. See he can flip the crepes in the air and have them land right back in the pan. Mine tend to land on the counter, when they don’t fly off to the floor.
But I’d been wanting to try a new buckwheat flour crepe recipe. At the Cleveland’s West Side Market one of the most popular booths is Crepes De Luxe, which touts their “authentic, Parisian style” crepes. (If you go, just ask someone to point out where “the crepe place is” then look for a long line.) I find that buckwheat crepes are thicker, bigger and heartier than your all-purpose flour variety. I like it. Usually buckwheat crepes are reserved for the savory fare. And you can use this recipe for a savory meal, I’ve melted fontina and roasted asparagus in these crepes for dinner. But this time it was all about something sweet for a special breakfast.
I don’t use a crepe pan, I just bake ‘em in my regular, non-stick 9″ saute pan.
Prep time: 20 minutes
Servings: about 15 crepes in a 9″ pan
1 cup milk
1/3 cup water
2/3 cup flour
2/3 cup buckwheat flour
1/4 teaspoon salt
2 tablespoons butter, melted and cooled
2 teaspoons sugar (optional)
1 teaspoon lemon zest (optional)
- Combine all ingredients in a blender, puree until smooth. I didn’t use sugar, but you could if you want these a little sweeter. (I was saving some for dinner and I don’t like too-sweet desserts anyway.)
- Refrigerate the batter for 30 minutes to an hour.
- In a 9″ saute pan or crepe pan melt 1 teaspoon butter to medium-high heat.
- Pour about 1/4 cup of the batter into the pan and swirl until it stretches out over the pan. Cook until the edges begin to pull away from the sides of the pan, about 60 seconds then carefully flip. I no longer try to toss mine in the air, but rely on a large spatula.
- Cook for 45 seconds on the other side then transfer to a plate. Repeat with the rest of the batter, placing pieces of waxed paper between the crepes so they don’t stick.
For a sweet crepe I keep it simple: I cut up strawberries and let them sit in a sprinkling in sugar and fresh lemon juice while I was preparing the crepes. On the plate I swirled Hershey’s chocolate syrup just for decoration then slathered Nutella on the still-warm crepes. I also tucked strawberry slices inside before rolling them up, placing them on the plate and garnishing them with another strawberry and a sprinkling of powdered sugar, just cuz.
Who else likes to experiment with different flours? Me too. Buckwheat flour has been on my list since I noticed a popular, local eatery, Crepes De Luxe, touting that they used it to make their nearly tire-sized crepes.
So buckwheat works to make hearty crepes, I wondered about using it in breads and muffins. The texture of buckwheat flour is noticeably courser then white flour and even whole wheat. I thought it might pair well with a recipe that tends to be moist anyway. Banana bread! I don’t like banana bread that gets too gummy. Have you ever had that happen where on day #2 of cutting into your banana bread the top is sticky? Buckwheat might just solve the problem.
As long as I was using buckwheat flour, which happens to be packed with nutrients, I wanted to keep all of the other ingredients as healthy as possible. I looked for a butter-free recipe that was also slim on sugar. But of course I added a few dark chocolate mini chips to the mix because they’re full of anti-oxidants. (Okay, it doesn’t take much for me to add chocolate to just about anything, but hey, dark chocolate is good for you.) I tweaked a recipe from Ginger Jen to come up with my version.
Prep time: 15 minutes + baking
1 cup whole wheat
3/4 cup buckwheat flour
1 3/4 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar (I used coconut sugar)
3 ripened bananas
1/3 cup oil
2 tablespoons milk (I used fat-free Greek yogurt)
1 tablespoon honey (optional)
1/3 cup chopped walnuts
1/3 cup mini dark chocolate chips
- Preheat the oven to 350 degrees.
- In a small mixing bowl, stir together all of the dry ingredients, except the sugar, chips, and nuts.
- In a medium-sized bowl, mash the bananas using a handheld mixer. Add the eggs, then oil, then sugar, and blend until combined.
- Stir the dry ingredients into the banana mixture, just until moistened.
- Mix in the chocolate chips (if using) and walnuts.
- Coat one regular-sized loaf pan or two mini-sized ones (I prefer the smaller size) with cooking spray and pour the batter into the pan(s).
- Bake for 30-40 minutes or until the loaf tops are golden and a toothpick inserted into the center comes out clean.
- Cool before cutting.
Kid reaction: I honestly didn’t think my kids would go for this heartier bread. Admittedly, the mini chocolate chips helped but I kept asking my youngest if she thought it tasted any different from our regular, whole wheat banana bread. She didn’t seem to notice and even walked off with the pieces I was using to take pictures for this post! I did think the bread was a bit drier and tended to crumble more than my usual recipe, but I liked it, especially since the crust stayed crisp on day #2.
Can I just say, I heart Mother’s Day–from the little handmade cards to the extra hugs (not to mention breakfast in bed!)–I enjoyed every minute of it. So today I wanted to thank my hubby and his little helpers for making it so memorable.
As requested, my hubby fixed Mexican food for dinner. He went all out–shredded beef taquitos (he marinated the meat overnight, bless him!), mushroom and chorizo quesadillos, rice and refried beans. And that’s a dollop of guacamole, fresh-made salsa and chipotle creme sauce on top. It was delicious.
For dessert, I talked him in to making crepes (well, it didn’t take much convincing). He filled the them with Ghirardelli chocolate, almonds, dried cherries, honey and walnuts and then thinned Nutella to slather on top along with a handful of raspberries. Mmmmm (and yes, I’m trying to get him to do a “guest” post on crepes). Happy Mother’s Day everyone! Now what to do with the one leftover crepe…