Buckwheat crepes? An interesting version of the traditional wheat pancakes and gluten free too.
For my gluten intolerant friends I made these crepes yesterday. I must say I am already familiar with buckwheat flour as I have buckwheat noodles for lunch from time to time. It is good to switch to something different other than wheat flour every so often. Buckwheat is an excellent nutritious fruit seed and I enjoy making my own pasta with it too.
In Italy we have a pasta called "Pizzoccheri" made with 80% buckwheat and 20% wheat flour which is usually served with vegetables like swiss chard or savoy cabbage. It is typical of the mountain regions of Italy.
To make these crepes I have used a Severin crepe maker distribuited by Homespares. I can only say that it worked very well and I was pleased with this gadget. I made sweet crepes for the kids too and served them with just some lemon juice, vanilla sugar and mango.
I served my buckwheat crepes as a starter. After making them, I spread some soft cheese on them, added a few slices of prosciutto (ham), cooked spinach and I rolled them like a cigar. I sliced them and served them with tomatoes and green salad.
These are great for pack lunch or for a picnic too.
- Prep Time : 25 minutes
- Cook Time : 10 minutes
Wash the spinach. Put a little olive oil in a pan, heat it up then add the spinach. Cook them until soft and add a little water if necessary.
Put the flour, the egg, salt and half of the milk in a bowl. Beat to a smooth paste then stir in the remaining milk. You can use a blender if you like.
Leave the batter to rest for an hour in the fridge.
Heat your crepe maker or your pan, lightly coat it with a knob of butter, stir the melted butter into the batter then spoon onto the crepe maker or pan and spread it out to the edges. You don't need much batter as you want them quite thin so they cook evenly and quickly.
Cook until the base is golden then turn them out to the other side. Repeat until all the batter is used.
Spread some cream cheese over each crepe, put a few slices of parma ham on it and some of the cooked spinach.
Roll tightly like a cigar, slice and serve.
I was sent a "Severin" pancake maker to take part on the "Great Oven Ban Challenge". All opinions are my own.