Our final crepe from the series. Last but by no means least! A healthy dose of winter crepe.
Read MoreBuckwheat Crêpe with Smoked Trout, Sour Cream and Dill
Even in a world where so little makes sense - good food always does.
Buckwheat Crêpes with Smoked Trout, Sour Cream and Dill
Basic Buckwheat Crêpe
- 3 large eggs
- 3/4 cup milk
- 1 cup cup water
- 1/4 cup hard apple or pear cider
- 1/4 teaspoon salt
- 1 1/4 cup buckwheat flour
- 4 tablespoons melted butter or ghee, plus more for griddle
Combine eggs, milk, water and hard cider in the jar of a bar blender. Process until smooth. Add salt and flour and blend. Add butter and blend just until batter is smooth and the consistency of a nice pourable cream. Cover and refrigerate at least 2 hours or overnight. Let stand at least 30 minutes before using.
Heat griddle over a medium low flame. Brush with melted butter - just so shiny. There should not be a butter puddle. Same as pancakes - first crêpe is usually a dud - so be prepared. Pour a scant 1/4 of batter onto griddle. Lift griddle and gentle tip and turn so that batter spreads naturally into a nice even thin circle - you are looking for something with about 1/16 inch thickness.
There are various schools of thought when it comes to crêpes. Some believe that they should be flipped and others say no - JAMAIS JAMAIS JAMAIS! In the end it all depends on your mood and/or expertise.
- 1 recipe Basic Buckwheat Crêpes
- 1 pound smoked trout, skin and bones discarded
- 1 cup sour cream
- Small bunch fresh dill
- 1 red onion, thinly sliced
Prepare crêpes as above. While still warm fill with desired amount and combination of above ingredients.
Buckwheat Black Forest Crepe Cake
Buckwheat Black Forest Crepe Cake
Chocolate, cream and cherries. What is not to love!
Basic Buckwheat Crepe
- 3 large eggs
- 3/4 cup milk
- 1 cup cup water
- 1/4 cup hard apple or pear cider
- 1/4 teaspoon salt
- 1 1/4 cup buckwheat flour
- 4 tablespoons melted butter or ghee, plus more for griddle
Combine eggs, milk, water and hard cider in the jar of a bar blender. Process until smooth. Add salt and flour and blend. Add butter and blend just until batter is smooth and the consistency of a nice pourable cream. Cover and refrigerate at least 2 hours or overnight. Let stand at least 30 minutes before using.
Heat griddle over a medium low flame. Brush with melted butter - just so shiny. There should not be a butter puddle. Same as pancakes - first crepe is usually a dud - so be prepared. Pour a scant 1/4 of batter onto griddle. Lift griddle and gentle tip and turn so that batter spreads naturally into a nice even thin circle - you are looking for something with about 1/16 inch thickness.
There are various schools of thought when it comes to crepes. Some believe that they should be flipped and others say no - JAMAIS JAMAIS JAMAIS! In the end it all depends on your mood and/or expertise.
Black Forest Crepe Cake
- 1 recipe Basic Buckwheat Crepe
- 1 pint heavy cream
- 1/4 cup confectioner’s sugar
- 1 tablespoon kirsch or pure vanilla extract
- 8 ounces bittersweet chocolate, finely chopped
- 16 ounces brandied or canned sour cherries, drained with a few tablespoons liquid reserved
Prepare crepes as above and let cool. Combine cream, sugar and kirsch or vanilla and whisk to form soft peeks. Starting with a crepe - create layers of crepe, cream, cherries and chocolate - stacking the layers one on top of the other to form a beautiful whimsical cake. Drizzle a bit of cherry juice here and there as you work. Serve immediately.
Chocolate Chip Commune Cookies
Maria Robledo - our dear friend, teacher and guru brought a cookie similar to these back from her dreamy Costa Rican vacation in the hopes that we could replicate the recipe. These are darn close. Thinking a trip to the Caribbean might be needed so to perfect.
11/2 cups sprouted almonds
1 cup buckwheat groats
1/2 cup flax seeds
6 dates, pitted
1 teaspoon Maldon sea salt
1 teaspoon baking soda
1 cup oats (gluten free avoiding)
3/4 cups ghee, room temperature
1 cup Sucanat sugar (brown sugar makes an OK substitute)
2 eggs
1 teaspoon vanilla extract
8 ounces bitter or semi sweet chocolate, cut into small chips/chunks
Combine 1 cup almonds, buckwheat groats and flax seeds in the bowl of a food processor and pulse to form a fine sandy flour. Add dates and pulse until dates are completely incorporated in the mix. Whiz in salt and baking soda. Add oats and pulse just a few times so that oats are just slightly pulverized. Transfer dry mix to a clean bowl and set aside
Return work bowl to food processor. Add ghee and sugar and whiz just to cream together. Add eggs and process until smooth. Add vanilla extract. Add wet ingredients to the dry flour mix and stir to combine. Stir in chopped chocolate. Roughly chop remaining 1/2 cup almonds and stir into dough. Cover and refrigerate dough.
Heat oven to 350. Line a baking sheet with parchment paper. Use a tablespoon to shape cookies - using a heaping tablespoon of dough per cookie. I THEN FROZE THE SHAPED DOUGH FOR ABOUT 30 MINUTES BECAUSE I THOUGHT IT WAS A GOOD IDEA - NOT SURE WHAT WOULD WOULD HAPPEN IN YOU DID NOT - PROBABLY FINE. Transfer frozen cookie to prepared baking sheet (work in batches - cookies spred but not horribly) and bake until golden and just set - about 12 minutes. Remove and let cook on a wire rack.
Read MoreBuckwheat Breakfast Cake
We used vanilla-sugar for this particular cake because it has been laying around. This proved a nice way to use up an odd (stocking-stuffer type) ingredient. Try it yourself! The cake can be baked a day in advance to allow for low key/high quality morning.
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