I was walking through the aisles of Whole Foods yesterday when I saw it.
“Buckwheat Flour Gluten Free!!!”
Instantly I was transported to a memory: Nice, on a warm summer evening and a buckwheat ratatouille crepe.
I had just spent the past 2 weeks backpacking through France with my dear friend Greg. That morning he had left for Italy and I was to leave for home the following day. I had one day alone in Nice. I walked around town all day soaking up the sun. By dinner time I found a creperie not too far from the train station.
Can’t you just smell the flowers?
I had never tried either buckwheat or ratatouille and decided I should try something new. It was a nice healthy light meal and clearly it has stuck with me.
So I bought the buckwheat flour 🙂
I came home last night and looked up recipes. It appears buckwheat crepes are all the rage with other gluten free bloggers but somehow I had missed those posts 🙂 Despite the deceptive name buckwheat is not a grain and has no relation to wheat. It is a cousin of rhubarb!
I decided to try Shauna’s recipe. She breaks it down into a formula.
2 parts liquid
2 parts egg
1 part flour
What is awesome about this? The need for only ONE flour 🙂
Also I cannot describe my delight when I hesitantly flipped the crepe and it held together!!!!!!!!!! WOOHOO!!!!
Thank you Shauna! Thank you Buckwheat 🙂
Breakfast Buckwheat Crepe
4 oz almond milk
2 oz buckwheat flour
1/2 Avocado, diced
2 slices Ham
1 slice cheese
Measure out the almond milk and flour on your kitchen scale.
Add eggs and mix.
In a skillet heated over medium heat pour the batter to thinly cover the circumference of the pan.
When the batter looks like it has settled and cooked, flip the crepe and cook the other side.
Place on a plate and add ingredients to your heart’s desire 🙂
This made 2 crepes and I was stuffed after eating 1 🙂
This is the beginning of a beautiful relationship 🙂 Mmm butter and brown sugar crepes for dessert anyone?