I'm not sure how traditional my method or serving suggestion is, but it's tasty. It's not low-carb, but it is gluten free and apparently quite healthy. The method, up to step 4, is from Whole Health Source
. This recipe makes about 10-12 crepes.
- 1.5 cups raw buckwheat groats (approx. 270 g)
- Dechlorinated water (filtered, boiled, or rested uncovered overnight)
- 1 tsp non-iodized salt (sea salt, pickling salt or kosher salt)
- 4 eggs
- 1/2 cup milk
- 1/2 tsp vanilla extract
- ricotta cheese
- cream cheese
- sour cream
- Cover buckwheat with a large amount of dechlorinated water and soak for 24 hours. Raw buckwheat is astringent due to water-soluble tannins. Soaking in a large volume of water and giving it a stir from time to time will minimize this. The soaking water will get slimy. This is normal.
- Pour off the soaking water and rinse the buckwheat thoroughly to get rid of the slime and residual tannins.
- Blend the buckwheat, salt, and 1/4 cup dechlorinated water (and 1 tbsp fermentation starter if you like -- I don't use it) in a food processor or blender. The smoother you get the batter, the better the final product will be.
- At this point you'll have about 2 cups. Leave uncovered for an hour and then cover with a plate and let ferment for about 12 hours, a bit longer or shorter depending on the temperature and whether or not you used a starter. The batter will rise as the microorganisms get to work, and may double in volume. I use a 2 litre Pyrex measuring cup. The smell will mellow out. Refrigerate if not using right away.
- In a separate bowl whisk 4 eggs, add 1/2 cup milk. Add some of the batter, the vanilla and 2 tbsps of melted butter. Keep whisking and adding batter until it's all combined.
- In a crepe pan, melt some butter and cook the crepe. Flip once. Add butter to the pan after each crepe. Crepes can be refrigerated or frozen if not needed immediately.
- Heat the berries in a pan until warm, or cook into a compote, if desired.
- Mix two parts ricotta cheese to one part cream cheese in a bowl.
- Put a couple of tablespoons of the ricotta cheese/cream cheese mixture into the center of each crepe and fold the crepes into squares.
- Fry the folded crepes in butter and, once on the plate, top with some sour cream and fresh berries or berry compote.