Buckwheat Crepes with Brown Sugar Sour Cream and Oranges

Hello friends,

Once a year in my childhood my mom made a huge pile of delicious crepes, served with fruit, whipped cream, brown sugar sour cream as I have written here, nutella (once it was widely available) and more.

I looked forward to this all year, and would occasionally BEG for this to happen again on my birthday. Apparently my mother learned how to make crepes in her 7th grade french class, and thus the tradition began.

The excitement didn’t wane when I reached adulthood. I’ve always wanted to open a little crepe stand and buy a striped shirt. Ahhh, what a life. My husband was always confused by my crepe craziness. These skinny pancakes were a saturday morning affair in his childhood in Romania, and about as special as a shortstack is in the USA. They just didn’t have the same exotic allure.

As an adult I like to make them from buckwheat flour, both for nutrition and nutty wonderful flavor. It’s traditional as well, at least for savory crepes so seems justified. I usually use a lighter European style buckwheat flour like Anthony’s or Bouchard as I appreciate they are less bitter than the very dark American style.

I’ve given you are recipe here for a filling of brown sugar sour cream ( a specialty of my mother) with oranges. It would be lovely in other seasons with stewed rhubarb, blackberries, peaches, or even cinnamon apples.

Happy flipping,

Rachel

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P.S. Looking for savory? How about these:

A Gluten Free Easy Flatbread is Just the Thing

Savory Buckwheat Pancake Wraps

Buckwheat Crêpes with Brown Sugar Sour Cream and Oranges

1 cup (227g) milk
3 large eggs
1/2 teaspoon (3g) salt
1 cup (140g) buckwheat flour
3 tablespoons (39g) melted butter or olive oil

1 cup (227g) sour cream
2 Tb (26g) brown sugar
1/2 tsp (3g) vanilla extract
2 naval oranges, peeled and sliced

Place the milk, eggs, and salt in a blender or in a medium bowl. Cover the blender if using, and turn on at low speed. Add the flour, then the oil or butter, and increase the speed to high. Blend for one minute. If using a bowl, whisk well.

Place a seasoned steel, seasoned cast iron or nonstick 7- or 8-inch sauté pan over medium heat. Brush with butter or olive oil, and when the pan is hot, remove from the heat and ladle in about 5 tablespoons batter. Tilt or swirl the pan to distribute the batter evenly, and return to the heat. Cook for about one minute, until you can easily loosen the edges with a spatula and crepe is curled up at the edges. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all of the batter is used.

Mix the sour cream, brown sugar and vanilla together. Spoon some of the mixture into each crepe, and add orange slices. Fold over and serve.

Yield: About 10 (8-inch) crêpes

I love this picture of me jumping in to help a child during a crepe class several years ago (used with permission)

Other Ideas for Fillings:
Sweet Fillings

• Nutella – try it paired with chunks of banana

• Nut Butters - paired with bananas or apples or jam

• Fruit Preserves or Jam

• Fresh Cut Fruit - Ripe bananas, fresh peaches, raspberries, and sliced cherries are favorites

• Soft cheeses like goat, mascarpone or ricotta – Especially with a little powdered sugar or mixed with fruit or jam

• Nuts - Roasted almonds, walnuts, pistachios and pecans

• Butter, Sugar and Lemon zest

• Cinnamon, sugar and butter

Savory Fillings

• Any topping you like on pizza

• Ham/Cheese/Bechamel

• Marinara and ricotta

• Sautéed Vegetables - mushrooms, onions, spinach, peppers

• Pulled Pork or Chicken

• Fresh Eggs - Fried, poached, or scrambled

• Cheese - Goat cheese, bleu cheese, gouda, cheddar, feta

• Beans - Navy, pinto, garbanzo, or black beans

• Pickled Vegetables

• Sour Cream, Yogurt, or Ricotta