There was one week when I had a really strong craving for pancakes. So, I checked out Mark Bittman’s post about pancakes from around the world. I actually made Pa Jun, but I didn’t get pictures of it. I also used only buckwheat flour in them so they didn’t turn out fantastically. I think next time I will do as he suggests and use part rice flour too. I love the idea though. They’re basically pancake frittatas. I put vegetables and shrimp in mine.
The other fun pancake style dinner I made was buckwheat crêpes. Once again, I used all buckwheat flour. And, they turned out quite good. They were heavy, hearty, and savory. I don’t think the buckwheat would be super good for dessert, but it might work for a heavy chocolate crêpe.
For our dinner I made the crêpes with prosciutto, gruyère and local asparagus. It was like a fancy hot ham and cheese.
adapted from Mark Bittman
- 1 cup buckwheat flour
- Pinch salt
- 1 1/2 cups of milk, plus more if needed
- 2 eggs
- 2 tablespoons butter, melted and cooled, plus unmelted butter for cooking
Whisk everything together, except the unmelted butter. It’s best if you let the batter rest for an hour or more in the refrigerator.
In a small, non-stick egg pan melt enough butter, over medium heat, to coat the pan. Then, pour in a thin layer of crêpe batter.
Allow the crêpe to get dry and then flip it over (this is where you will get to try out some wrist flips). Put in your filling, and fold over one side, then roll it out onto a plate to seal the other side.
You’ll have to be careful with these because they can break fairly easily, but just be gentle and you’ll be able to present a beautiful dinner in not too much time.