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.

Crêpe Craving

I'm sitting at my work computer on a grey day. I can tell it's cloudy and I assume it's raining, although I can't see very clearly from where I sit. There is a quiet mood in the air and I can feel fall upon us.

And I want crêpes. I had a very light lunch today and my stomach is rumbling. I have a half pound of buckwheat flour sitting on the kitchen counter at home and I can just taste the crêpes I will make later. I know I have eggs and milk in the refrigerator. Leeks and butternut squash come in my CSA box today, so I know I fill my crêpes with something savory.

Nothing is quite so perfect as a warm crêpe on a cold day.

Starting a Crepes Revolution

Kim O'Donnel started a canning revolution with just a crazy idea and an interest in canning. We're going to follow suit (imitation is, after all, the highest form of flattery) and start a crepe revolution.

Thanks to some ingenious Friends on facebook, we'll focus on buckwheat crepes. Stay tuned...

(things to do: buy buckwheat flour)