Once you perfect the technique here, start playing with your favorite fillings. (This week we suggest using some of that delicious fromage blanc!)
1 cup buckwheat flour
¾ teaspoon salt
2 large eggs
1 cup milk
1 tablespoon unsalted butter, melted
¼ to ½ cup water
1. To make the crêpe batter, combine all the ingredients (except water) in a blender, and blend until smooth. Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight.
2. When you’re ready to make crêpes, thin the batter with water, using less water for thicker crêpes and more water for thinner ones.
3. Preheat a crêpe pan or non-stick skillet over medium-high heat. Lightly grease the pan with butter, oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter will help ensure an even coating. Cook the crêpe for 1 to 2 minutes on the first side, until it’s golden and lifts from the pan easily. Flip it over and cook for another 1 to 2 minutes on the other side.
4. Transfer cooked crêpes to a plate, stacking them on top of one another, and keeping a towel over them. Fill as desired; serve warm.
Crisp apples, sweet-and-mellow pears, vibrant peppers and more: Fall is officially here! As the weather starts to cool, the farmhouse kitchen is heating up as we incorporate this bounty of produce into dishes indicative of this culinary-friendly season. Tie on an apron and get started in your own kitchen this week with ingredients for a cozy autumn brunch: Certified-organic buckwheat flour for incredible crêpes, both Snohomish Bakery granola and cinnamon-raisin bread, smoky bacon and farm-fresh eggs, plus Italian prosecco and a quartet of locally-crafted cocktail shrubs—cheers to fall!
Here are a few recipe ideas for the week:
Once you perfect the technique here, start playing with your favorite fillings. This week we suggest a helping of cinnamon-kissed orchard fruit, quince-ginger compote or savory bacon!
Sautéed Fall Orchard Fruit
Kissed with fragrant cinnamon and brown sugar, these are sublime on waffles, pancakes or crêpes.
Another fantastic filling option for this week’s crêpes.
Roasted Potatoes, Peppers & Onions
These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)
Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor!
This unexpected side is sure to be a new favorite.