I like to eat whole buckwheat raw or even sprouted. Unlike wheat or rice it is soft and easy to eat uncooked. But this morning I felt like having crepes so I popped some buckwheat into my food processor to make flour.
Crepes are so easy to make. There are tons of recipes out but 1 egg, 1 cup milk, and 1 cup flour always works for me.Buckwheat Crepes with Shawn's Applesauce
Severs 2 (6 crepes)
1 egg
1 cup milk
1 cup buckwheat flour
2 Tbs oil
4 small apples
1 cinnamon stick
3 cloves
2 Tbs plain yogurt (optional)
Buckwheat Crepes
Mix the egg and milk together. Add the buckwheat flour and stir well. In a non-stick pan on med heat add 1 tsp of oil and pour 1/6 of the batter. Tilt the pan to spread the batter. Flip when the bubbles have popped and the crepe is pulling away from the pan. Cook for 20-30 sec before removing. Repeat with the rest of that batter.
Shawn's Applesauce
Peal and chop the apples and put in a small pot. Cover with water. Add the cinnamon and cloves and bring to a boil. Cook for 10-15 min until most of the water is gone and the apples are falling apart. Remove the spices and mash.
Fill the Crepes with the applesauce and top with plain yogurt.
Plain yogurt on top?! Yuck! Don't they have maple syrup in Ireland? I KNOW they must have cream you could whip.
ReplyDeleteMy plain yogurt is 10% fat! Its way taster than cream more like creme fraiche. Did not need syrup was really sweet from the apples. YOU JUST DON'T LIKE PLAIN YOGURT!
ReplyDeleteMmmm, I love applesauce! It's been a long time since I made it! I've a bag of Empire apples from New York calling my name (got them at Tesco Artane), but they're too good to use for sauce! Maybe I'll get some Bramleys and make some. I like your variation on my recipe- whole spices rather than ground.I usually add ground cinnamon and a tiny bit of cloves after the the apples are all boiled down, but I imagine this way smells much better! :-)
ReplyDeleteAnd Buckwheat is a plant that's all good, isn't it? It seems it's high in proteins (18%) with all 26 essential amino acids, so that like Quinoa, it is a complete protein in itself. Russia was the number one producer of buckwheat a century ago. I recognise it as kasha, a traditional Polish dish my family would eat from time to time. Very interesting plant: http://en.wikipedia.org/wiki/Buckwheat
ReplyDeleteBeef is also high in protein. We have lots of it walking around here in Kansas!
ReplyDeleteActually, I have a box of kasha that has been sitting in the cupboard for the last year. I bought it one day thinking I should add healthy foods to my diet, but so far it has only been added to the cupboard. Shawn, you have inspired me to try it this weekend.