Lunch Special - Buckwheat Crepes

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Buckwheat Crepes

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Cabbage Galette

A warm, hearty French pancake filled with ham and layers of cabbage. The perfect side dish to roasts at dinner, a quick lunch or even brunch.

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Waffle

Golden, crisp and buttery. Perfect with maple syrup. Here are 2 generic recipes to make 4 waffles for two people:

Basic batter for use with electric waffle maker
3/4 c plain flour
1/2 t dried yeast, optional
3/4 t baking powder
1 T 1/3 c sugar
1/2 t salt
1/2 c milk
30 g butter, melted
1 egg, separated

Combine dry ingredients. Add butter, milk and egg yolk. Stir to make a batter. Whisk the egg white till stiff. Fold into the batter. Cook for 5 minutes in preheated waffle maker.


Yeasted Waffle after Marion Cunningham
1/4 c warm water
1 t dried yeast (1/2 packet)
1 t sugar
1 c warm milk
60 g butter, melted
1/2 t salt
1 c plain flour
1 egg
1/8 teaspoon baking soda

Activate the yeast with warm water, and sugar. Allow 5-10 minutes. Add milk, melted butter and flour to make a thin batter. Cover with plastic wrap and let rise overnight or 4 hours. Just before cooking whisk the egg and add to the batter with the baking soda. Keep unused batter in the fridge for up to 1 week.


Variations

• Use cream in place of milk for golden waffle.
• Use buttermilk for a moist waffle.
  
• Add 1 tablespoon cornflour for each cup of flour for crispy waffle.
• Whisk egg white before folding into batter for puffier waffle.
• Self raising flour may be used in place of plain flour and baking powder/soda.

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Pancake

Basic Savoury Batter

1 egg
1/2 cup flour
1/2 cup milk or water
pinch salt
1/2 teaspoon melted butter, optional


Basic Sweet Batter

1 egg
2/3 cup self raising flour
1/2 cup milk or water
1 teaspoon melted butter, optional
1 tablespoon sugar
pinch salt

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Chickpea Crepe

1/2 cup chickpea flour
1/2 cup water (or coconut milk)
1 teaspoon olive oil (very important)
1 tablespoon rice flour, optional
1/2 teaspoon curry powder, optional
ajwan seeds, garlic, onion, chilli, coriander optional

Mix everything together. Can be stored in the fridge until ready to use.

Oil a cast iron skillet. Heat to medium (50% power).

Pour in batter and spread to a circle.

When the edges start to brown, drizzle oil or sprinkle water to release. Flip over and brown.

Serve with fresh tomato chutney (tomato, onion, coriander leaves) or potato masala.

The crispy version is good with Indian meals compared to the soft European socca.

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Fermented Rice Crepe

Fermented rice crepe, also known as dosai, dosa, dhosa or even dosay, originates from India. It is often served fillled with masala or tumeric spiced potatoes. The addition of lentil or chickpea flours imparts crispness to the rice crepe.

Successful rice crepes rely on aeration by overnight fermentation, or a shortcut using bicarbonate soda and yoghurt. When fermented, the batter looks spongy and smells slightly acrid. The technique to cook rice crepe requires that the crepe batter be sprinkled or drizzled with oil or water when half cooked to aid the release from the cooking surface. Without this step, the crepe will stick and hardens with disastrous results. A non-stick or oiled cast iron skillet works best.

To make lacey crepe, scrape off half cooked batter before sprinkling with oil or water.




Recipe

150 g long grain rice
500 mL hot water
50 g white urid (lentil) or chickpea flour
1/2 teaspoon fenegreek, ground
1/2 teaspoon salt

Soak rice in hot water for 30 minutes.

Blend in an electric blender until the rice looks like granulated sugar.

Add the remaining ingredients and blend to porridge consistency.

Cover and ferment at 30 degrees Celsius. Try using a car parked in the sun, or an oven overnight after preheating to 180 degrees Celsius and turning off. Allow 6-8 hours for fermentation until the batter doubles in bulk.

Grease a cast iron skillet. Heat on 30% power (low to medium). When hot enough, water droplets will bounce.

Pour in some batter. With the base of a ladle, quickly distribute outwards using a circular motion.

When bubbles appear and start setting, sprinkle oil or water to aid release of the crepe.

To make paper thin crepe, scrape off the soft half cooked batter.

Cook until the edge starts to brown, around 1/2 to 1 minutes.

Add fillings like potato masala at this point.

Release the crepe by sliding a non-stick spatula underneath. Fold to desired shape. Unfilled crepe can be flipped over and brown.

Serve immediately with coconut cream and tomato salsa.


Potato Masala

2 potatoes, diced
1 carrot, diced
2 tablespoons water
1 tablespoon oil
2 onions, diced
2 teaspoons cumin seeds
2 spring curry leaves, optional
1/2 teaspoon chilli powder or 3 dried chillies, crushed
1 teaspoon brown mustard seeds
1 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 peas
2 teaspoon sugar
1 teaspoon salt

Cook the potatoes and carrots with 2 tablespoons water in the microwave for 5 minutes.

Saute the onions. Add the spices and cook until aromatic. Add the rest of the ingredients and saute.

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