Last Minute Lunch

Picture this: it's a Saturday afternoon and your family hasn't been fed, everyone's tired from holiday shopping and socializing, and the only thing your toddler's eaten all day is canned fruit and cookies.

What to make for lunch? Why not whip up some buckwheat crêpes?

1 c. milk
1 egg
1 c. buckwheat flour
dash of salt

Whisk ingredients well, coat hot crêpe pan with butter, ladle batter on pan and swirl to coat. Cook until edges loosen, then flip and cook another 30 seconds.

Toddlers will eat these plain, usually the fewer toppings the better. Adults might like them filled with meat and cheese, whatever you have on hand. Before removing the crêpe from the pan, pile on shredded cheese, meat of some kind, and any veg. Fold up the crêpe and remove to a plate. Lunch is served.

Turkey and Crêpes

It's the time of year when everyone (not just the foodies) are thinking about food. People who rarely cook are eying cutlery and sauce pans and reluctant hosts are ironing their Great Aunt Emily's tablecloth.
My favorite part of Thanksgiving is the leftover turkey. After the official guests have left, after someone (not me) has done the dishes and hand washed the wine glasses, after the red wine has been cleaned off the living room sofa it's time for leftovers. Turkey tetrazzini is one of my favorite comfort foods. You add a little leftover gravy to the cream sauce to give it that, well, je ne sais quoi.
Of course, the best thing you can possible do with turkey leftovers in stuff them into freshly-made crêpes. Stay tuned for a recipe.