Ancient Crepeby Cathy Connally
2 hours 5 minutes
Sometimes your research brings you some interesting information. I was doing some looking for a crepe recipe and was interested in when and where these beautiful creations originated. It turns out they date back to Medieval times, the mid 13thcentury to be exact. The original name was Crespes (crisp) and as with a lot of things, were a mistake with porridge poured on a hot griddle. The original recipe merely gave instructions for the ingredients with no measurements. Reminds me of my maternal grandmother. Medievalcuisine.com took the time to figure out the recipe. It particularly interested me as it is naturally leavened. Makes sense, since it is ancient. The original flour used was buckwheat which is an ancient grain, so it is actually gluten free as well. It is lacey and light. One crepe is not enough.
A challenge was to see if it could become oil free and vegan. It worked beautifully and it was light and easy to make.
Flavour: The buckwheat gives a silky nutty taste with ripe pears, raspberries dusted with cinnamon and splashed with maple syrup. The interior has coconut yoghurt to give a cool and complex taste.
Benefits: This breakfast lunch or dinner crepe packs a lot of calcium, B vitamins and minerals such as manganese. With no cholesterol it is healthy and fast to make any time.
1 ¾ cups less 1 tablespoon Buckwheat flour (227 grams)
2 flax eggs (2 tablespoons golden flax seed + 6 tablespoons water)
¾ cup white wine (168 grams)
1 cup water
~2 tablespoons( per crepe) Plant based cream cheese
1 pint of strawberries sliced (350 grams)
Cinnamon for dusting
Optional Serving Suggestions and Filling:
Mix the flax eggs in a small bowl and set aside for 5 minutes until it sets up and thickens.
Mix the rest of the main ingredients (not the optional serving suggestions) together. After the flax eggs are ready, mix them in and put in a warm place for 2 hours.
After two hours, depending on the quality and age of the buckwheat flour, if the batter is too thick, thin it out first with ¼ cup of water. It should be fluid like a typical pancake batter. If it still too thick, add ¼ more water and mix thoroughly. This should be sufficient.
To cook, heat up a non-stick pan, preferably a crepe pan over medium heat. You should not need any oil. Hold the pan at about a 45 degree or greater angle and pour ¼ cup of batter onto the pan. If the pan is hot enough, it will not spill out. Swirl as much as possible and then set back onto the heat. The first side should cook in 2 minutes or so. When all the wet spots have cooked, flip it. You will see the edges slightly lift up and know that you can flip it.
Put your spatula carefully under the edge of the crepe and slide it under the entire crepe. Flip it over. Cook for 1-2 more minutes. You should see steam bubbles and when they are no longer steaming, it is done. It should look lacey on the flipped side. This is the one you want to use as the outside of the crepe for serving. Do not over cook as they will be tough. Remember they do not have eggs, so there is no danger in undercooking.
Serve immediately with your favourite toppings and fillings.
Equipment: non-stick pan, preferably a lightweight crepe pan, mixing bowl, silicone spatula, ¼ cup measuring cup, piping bag and tip (optional)
Calories 140, Fat 1.5 grams, Saturated Fat 0 grams, Trans Fat 0 grams, Cholesterol 0 milligrams, Sodium 25 milligrams, Carbs 23 grams, Fiber 7 grams, Sugar 2 grams, Protein 4 grams