I’d give you a Houston recap, but there’s not much to recap. No offense to anyone in Houston but I think the city is the worst one I’ve ever visited. The bus system was practically useless, the sprawl is out of control, and the degree of commercialism is unhealthy. Even though I was staying in the “cool” 20-30 something area of town where all the hipsters live I had a hard time finding anything to eat. Luckily Rice University fed me well during the conference so I was left to eat a plain bagel with nothing on it only once! One of these days I’ll make it to Austin, one of these days…
But thankfully I make delicious food for myself! Last week before I left town I finally tackled Monica’s buckwheat crepes and guess what! After three years and 2 crepe cakes later, I think I finally learned how to flip a crepe! God bless my cast iron skillet.
The first batch of buckwheat crepes I filled with sauteed local baby portobello mushrooms (marinated in balsamic vinegar, olive oil, garlic, basil, and oregano) and garlicky kale. Unfortunately I didn’t grab a photo of this awesome, lip-smacking, so-easy-it’s-not-even-funny filling because a surprise visitor caught me cooking in my PJs and I had to rush around to finish them in time. Thankfully I was making the crepes for him, so it was fine, but I didn’t grab a photograph. The second batch I filled with cinnamon spice apples for a sweet, yet filling breakfast.
I have to admit, although I wasn’t expecting it, I’m becoming a huge fan of buckwheat. I had the flour sitting around forever, used some up in the sun dried tomato and fresh herb buckwheat rolls, and then had no idea what to do with it. With gluten-free experiments on the rise I’ve found that I’m turning to the flour more often than not. The density makes it extraordinarily filling and the texture is pleasant once I’ve gotten used to it. It’s grainy. Like grains. Like flour used to be and, as I’m beginning to think, as it should be! If anyone has any favorite buckwheat recipes, send ’em my way. Thus far I’ve only made rolls, crepes, and pancakes, but there’s got to be more out there!
Gluten-Free Buckwheat Crepes & Cinnamon Spice Apples
adapted from SmarterFitter
For the crepes:
1 1/2 c + 2 tbsp soy milk
1/4 c water
1/2 c buckwheat flour
1/4 c all purpose gluten-free flour
1/4 c chickpea flour
1 tbsp cornstarch
1/2 tsp salt
Whisk together all of the ingredients Let the batter rest for at least an hour.
Lightly oil an 8- or 10-inch nonstick skillet (CP note: after years of trying various nonstick pans, crepe-specific and non, I’ve found that my cast iron skillet works like magic) and place over medium heat.
Pour a couple of tablespoons of batter into the skillet. Swirl it around so that it forms a thin layer on the bottom of the pan. (If the crepes aren’t thin enough, add a little more milk to the batter.)
When the top of the crepe is dry, after about a minute, flip and cook the other side for 15 to 30 seconds. (The crepes should brown only very slightly and not be at all crisp.)
Stack the crepes on a plate as you make them. You can keep them warm in a low oven while you make the remaining crepes. Or freeze the leftover crepes, separating each crepes with a piece of parchment paper.
For the Cinnamon Spice Apple Filling:
2 apples, cored and chopped into 1/2″ squares (I used 1 granny smith and 1 red unknown variety)
1 tsp cinnamon
1 tbsp raw sugar
1 tsp olive oil
In a nonstick (or cast iron) skillet over medium heat, warm the olive oil. Add the apples, cinnamon, and sugar. Stir to combine.
Cook for 5-10 minutes, until the apples begin to soften and get juicy and the sugar begins to caramelize.
Remove from heat, then fill the crepes.