In keeping with the oath to further my cooking repertoire through “Culinary Risks”, I made buckwheat crepes on Sunday for brunch.
The “Culinary Risk” classifications are simple:
1) It has to be something I’ve never made
2) I have to follow the recipe instructions
Truth be told, I’ve never actually made crepes – I’ve ordered them, but never whipped up the batter myself. That all ended on Sunday. I’m officially converted to the open-ended possibilities of crepe fillings and this recipe (which I followed!) is simplistic genius. Although this is everyday-easy, it also has a WOW element and is a perfect offering for Mother’s Day.
Foodie Note: Since only two of us were eating, we had extra batter. I poured it into a jar and stored in the fridge for a quick Monday night dinner. You can also make all the batter into crepes and warm up leftovers the next day. Both worked well. Find buckwheat flour in the bulk section of nicer grocery stores like Whole Foods.