BUCKWHEAT CRÊPES

BUCKWHEAT CRÊPES
When I bring provisions onboard for the season I try to have a loose menu plan.
It’s not as though we are ever very far from a local market
but it’s great having options stashed away should we need them…
sometimes we choose another day at anchor,
or it’s a rainy day and we just don’t feel like shopping.
One of my favourite tricks is to portion dry ingredients for things like muffins,
breads or morning crepes into food baggies,
then write what wet ingredients need to be added.
I’m also working on using more dried things that don’t take up
precious refrigerator space.
…two of my latest acquisitions…
…all the dry stuff ready for butter and water
and I can mix it all in the baggy to save washing another bowl.
I’ll include my recipe for the dried baggy version
in Galley Kat Notes below
in case you boaters, RV’ers or campers want to give it a try.
BUCKWHEAT CRÊPES
2 eggs
3/4 cups butter milk
1/2 cup milk
1/2 cup buckwheat flour
1/4 cup all purpose flour
1/2 tsp sea salt
1/4 butter, melted and cooled
2 tbsp sugar plus 2 tsp for sprinkling on crêpes
lemon wedges or lemon compound butter for serving
Whisk together eggs, milks, flours, 2 tbsp sugar and salt until it forms a smooth batter.
Stir in cooled butter.
The batter should be thin.
Cook crêpes on hot griddle, flipping when edges loose their shine.
Brown on second side…
Serve warm with a sprinkling of sugar, a squeeze of fresh lemon juice,
or as we enjoyed today with a pat of
oh, and bacon of course!
GALLEY KAT NOTES
for my dried baggy version…
In a food baggy add
4 tbsp whole egg powder
2.5 tbsp buttermilk powder
2 tbsp dried milk powder
1/2 cup buckwheat flours
1/4 cup all purpose flour
1/2 tsp sea salt
2 tbsp sugar
When ready to make add 1-1/4 cup + 1 tbsp water (or more to make a thin batter)
and the cooled melted butter.
Makes 6 good sized crêpes.

One response to “BUCKWHEAT CRÊPES”

  1. […] your crepes or morning toast (Sweet Citrus […]

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