2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.
Wonderful with Lebanese 7 Spice Chicken as a filling.
I was tempted to buy some corn tortillas that came back into stock, but I’d have to buy a lot and that’d mean I’d end up trying to use them up and that isn’t going to mesh with my current eating habits. Let sleeping dogs lie and all that, consistency is king as far as my diet goes. So I made a batch of crepes, two went into the freezer, though I’ve had trouble defrosting them before, I froze them flat and will use the microwave instead of just letting them defrost. I found one problem I’d been having was due to my spatula, whenever I’d flip a crepe I’d end up getting oil on it and rubbing it onto the crepe when I flipped or moved it, which in turn made the centre greasy and raw looking, which meant I’d try to cook them further to counter that perceived rawness and would cook them too much thus making them hard. With a quick wipe here and there I ended up with perfectly cooked crepes. The’re very plain which is ideal for filling, the batter will be extremely watery, but it needs to be that way. I heat the butter, take it off the heat, leave it for a minute then add half a pan of batter and gently swirl, so, so slowly, circling the edges again an again, that guarantees super thin crepes. That seems to be the knack to making crepes: Move at a snail’s pace. That’s it for today, Dear Reader, take care.
85g Buckwheat Flour
1 Tbsp Vegetable Oil
1 Large Egg
80ml Low Fat Milk
Butter for frying
Makes 4 Large Crepes. Don’t freeze well, best fresh.
1. Place Flour and Salt in a bowl and Make a small well in the middle. In a jug whisk together Oil, Egg, Milk and Water and whisk it into the flour and salt until a smooth, thin Batter has formed.
2. Heat a non-stick pan on a medium high heat and add a small bit of Butter, when melted remove from the heat and add about 1/4 Cup of Batter, swirl it to coat the bottom of the pan and return the pan to the heat. Cook crepe until lightly golden and slightly dry to the touch, about 1 minute, then flip, cook the same way and then transfer to a plate. Remove pan from heat before adding Butter for second crepe as Butter may burn. Repeat until Batter is used up.