I know it sounds strange but similar to scent, food can bring me back to happy moments in my past. I smell tarte tatin and I am immediately transported to a small village restaurant in the coastal town of Port Grimaud (near St Tropez) where we shared the dessert as a birthday treat for my mother many years ago.
Similar experiences occur with moules frites, baguettes with pate and may other foods. Buckwheat crepes remind me of the Breton Coast. I can still remember queuing for these dark, rustic “galettes” at a small van on my french exchange and burning my mouth on the melting cheese! Isn’t it funny how powerful memory can be?
One day last week, I really wanted something slightly different for lunch, something I had not tried in years. I bought some buckwheat flour a while back but haven’t had the opportunity to give it a go. I thought it was about time to try it. These crepes are delicous with a range of fillings, some of which Ive listed below.
Serves 6-8 depending on size of crepe
- 50g plain white flour
- 25g wholemeal flour
- 25g buckwheat flour
- Pinch of salt and pepper
- 1 egg
- 300ml water
- A hard french cheese, grated and bayonne ham
- Wilted leek and bacon
- Goats cheese, honey and thyme
- Brie and apple
- The options are endless….
- In a bowl, stir together the flours with the salt and pepper.
- Make a well in the centre and break in the egg. Using a whisk, beat the egg and then gradually bring flour in from the sides.
- Once it begins to get thick, start adding the water slowly. Mixing this way should prevent lumps.
- Once all the water is incorporated, you should have a thin batter. Allow to rest in the fridge for at least 20 mins.
- When ready to cook, heat a frying pan over a medium heat. Add a small wedge of butter and swirl around the pan to coat.
- Stir the batter well. Add about a quarter of a cup of the batter to the pan, approx 60-80mls. Do not add too much as you want silky smooth crepes.
- Cook for 2 minutes then flip over and cook on the other side.
- Lastly add you filling to half the crepe, especially if you are using cheese. Fold over and serve with a good green salad.