Ever get stuck with what to feed your kids? No? Then sod off, you're not welcome here! Ha, only kidding. Because if you're a parent who cares about what food you give your children, I can guarantee you're in this camp.
These crepes are a take on a good ol' Nigella recipe, but I've switched plain flour for buckwheat. Buckwheat, contrary to its name is not a form of wheat (confusing I know). It's a whole grain that you can cook in the same way you'd cook rice or quinoa, and as a flour is easier on the digestive system for most people than plain four.
Jasper loves them filled with grated courgette, carrot and cheese, then rolled up and sliced like sushi. My husband and I tend to eat them filled with roasted vegetables and grated parmesan or cheddar and folded into quarters like you get on the streets of Paris. Ooh la la!
Makes 6-8 crepes
Ingredients - use organic where possible
- 325ml whole milk
- 30g unsalted butter, melted
- 150g buckwheat flour
- 1 large egg
- Coconut oil or butter for frying
- Place everything in a blender in the order listed (ie liquids first) and blend until combined (10 seconds or so)
- Heat a small amount of coconut oil or butter in a large frying pan over a medium heat and when hot pour a ladle full of crepe mix into the pan, tilting the pan to spread the mix as you pour it (as with any pancakes you need to get your rhythm going so the first 1-2 may not be perfect but will taste good for sure)
- Leave the crepe on a medium heat until you start to see small bubbles forming on your crepe. This means it's time to flip it over (approx 2-3 minutes)
- Cook the other side for 1-2 minutes, then repeat until you've used all the mix
I often make a batch of this to keep it in the fridge so I can whip up a crepe for me or Jasper for lunch or an afternoon snack.
You can also pre cook them and simply reheat over a low heat for a minute or two.
How do you eat your crepes? Let me know in the comments box below!