I adore the flavour of buckwheat – fragrant and nutty…and to make things even better, it makes one of my favourite dishes: pancakes! Both savoury and sweet.
Despite the name it is not related to wheat. It is not even a grain. It is it is actually a fruit seed that is related to rhubarb and sorrel.
Buckwheat has such a lovely taste I would still eat it if it were not good for you, but it actually seems to have number of health benefits. (Amongst other things it is rich in magnesium and flavonoids. Also it does not lead to blood sugar peaks – very low GI.)
75g buckwheat flour
140ml water (or milk)
1 large egg
a pinch of salt
- Whisk egg into the flour. Add water (or milk) and whisk. You should end up with a thin liquid batter. If necessary add more liquid.
- Add pinch of salt.
- Let the batter rest for a while in the refrigerator if you have the time. (About 30 minutes is good, but you can also leave even leave it overnight.)
- Chop dill and add to the batter
- Lightly oil the frying pan and bake individual crepes.
- Once one side of the crepe is cooked. Flip and (optional) sprinkle cheese over it.
- Once the second side is cooked, fold the crepe.
- Layer the crepes whilst you are baking the rest. This will not only keep them warm but also soft.
- If you are making a large amount of crepes, set the plate with the cooked crepes on a saucepan of softly boiling water and cover with a lid.
Tips & Variations
- The nutty flavour of the buckwheat goes wonderfully with fried mushrooms and wilted spinach.
- For sweet crepes add a dash of vanilla essence to the batter. Whilst the crepes are cooking you can heat up some frozen blueberries to serve along side.