Recipe: Megan Coupland of Red Kitchen, Te Awamutu | Photography: Brydie Thompson

Can be Vegetarian

This is a personal favourite. We were living in France when I was pregnant with Lily and as soon as Mat played an away game with rugby, I would be at the creperie. I lied about how many visits I made a day as it was just too embarrassing to tell the truth! Well the truth is out now because Lily is also a bit addicted.
Buckwheat flour is perfectly suited to this as its light nutty flavour works so well.

2 cups milk
½ tbsp sugar
¼ tsp salt
80g butter, melted
1¼ cups buckwheat flour
3 eggs, lightly beaten

Mix dry ingredients together.
Whisk in milk, eggs and the butter till you have a smooth batter.
Let sit for 15 minutes before using.You will need a good crepe pan for this.  Heat your pan, add a little butter then pour a ladle fill, approx ¾ cup, into the crepe pan and move it around till you have quite a thin crepe.
Cook till golden brown and then flip it over.
Add your favourite fillings in the middle, then fold the three ends over so it resembles a square, let it cook for another few minutes till the filling is hot and the crepe is golden brown on the bottom.

The French don’t overfill their crepes. I have listed a few of my favourite combinations, but you can serve it with any of your favourites.
-Wilted spinach, ham and sliced mushrooms
-Ham, cheese and break an egg on the top during cooking
-Ham, mushroom, cheese and top with mesclun and a French vinaigrette

Note: I use Ceres organic buckwheat flour as I find it is very fine and quite mild in flavour. You can also do half plain flour and half buckwheat.


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