Although I try to eat clean, dessert is usually something that I’m not willing to compromise on taste. I think that since dessert is a treat, might as well enjoy it and forget about the calories. This, however, is an exception :) Although crêpes here are always made with 100% white flour, it’s not uncommon to see crêpes made with buckwheat flour in France. The texture is more dry, but when served with ice cream and a decadent sauce, you’ll forget the crêpe was buckwheat. I filled the crêpe with sliced strawberries and topped it off with 2 scoops of pistachio gelato, bourbon agave chocolate sauce, and powdered sugar.
I also made turkey & tomato galettes with the rest of the crêpes, and they were perfect for a weekend brunch. I love how simple the recipe is, and it requires minimal ingredients. I highly recommend this buckwheat crêpe recipe from here.
makes 5 crêpes
75g buckwheat flour
1 egg, beaten
vegetable oil, to grease
1. Place flour and a pinch of salt in a bowl and make a well in the centre.
2. Pour in beaten eggs and milk, and whisk until smooth.
3. Add 125ml water and whisk until smooth; the batter should be thin enough to just coat your finger; add more water if necessary. Cover with plastic wrap and stand for 30 minutes.
4. Heat a lightly greased heavy-based pan or crêpe pan over medium heat. Pour in 60 ml batter, swirling pan to coat base. Cook for 3 minutes and flip to the other side and cook for another 2 minutes until crispy.