I woke up early this morning with the hopes of catching some lovely morning light for this next recipe. Alas, this was not to be the case, however I was able to make do.
However, I’ve been toying with this recipe for a week or so now in my head. A lot of people have been marrying Rhubarb and Buckwheat, and frankly that makes perfect sense. The two plants are closely related, and are hilariously odd by themselves. Nonetheless, we like them, and it’s fun to reunite this happy family.
I really enjoyed this tart breakfast, but I could definitely see a little dollop of whipped cream or plain local yogurt added to it to temper the sour rhubarb. The crepes came out excellently, however.
Buckwheat Crepes (makes roughly 10)
- 1 cup Raw Whole Milk (we get our from Huckins Farm every week through a friend.)
- 1/2 Tablespoon Raw Sugar or Honey
- Generous Pinch of Sea Salt
- 1 1/2 Tablespoons Melted Butter
- 1/4 Cup Buckwheat Flour
- 1/2 Cup Whole Wheat Flour
- 2 medium sized Eggs (I used Mona Farm again, they’re just so pretty)
Mix everything together very well, ideally the night before you’re going to make the crepes. This lets the moisture and little bit of gluten get to work, and also means you don’t have to go measuring much first thing in the morning. You can also make the rhubarb compote the night before as well, but I liked having mine hot.
If the crepes were in overnight take them out an hour before you’d like to cook them and whisk well. Use a crepe pan, or a nice frying pan and get it really hot. Smear a little dab of butter to begin, and rub it all across the pan. Lift the pan from the flame and pour about a 1/4 cup of batter onto the griddle. Tilt the griddle around until the whole surface is covered with batter.
Let cook for about a minute. It’s important not to try and flip the crepe too soon or you’ll hit problems. Once the bottom is nice and brown loosen the sides with a spatula and the crepe over. You should find this to be no problem if the crepe has cooked long enough. Leave it on the pan for another 30 seconds or so and then move it to a plate.
You can add anything you’d like to your crepe, but I used a rhubarb compote recipe I found over at Simple Bites. It makes quite a bit of compote, but she has a lot of excellent suggestions for using it up! I got about three pounds of rhubarb at Live Free Farm the other day which I chopped up and froze just for this type of thing.
Alright, I’m off to work – Bon Appetite!