It’s been a few long weeks without my laptop, but I finally gave in & had my power cable repaired. There is no good excuse for my lazy ways or stubborn behaviour, but it took me a while to cave.
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That being said, I’m back, & I’m back with a vengeance.
This weeks tutorial is inspired by my husband… we were laying on the couch on Sunday watching a movie & melting in an overly lazy & indulgent way when he decided he had a sweet-tooth. I offered to make brownies… & he said that maybe he’d just go out & get a crêpe. Well, seeing as I wasn’t about to change out of my PJs… & I most certainly wasn’t going to accompany him & watch him devour a dessert I couldn’t at least partake in, I decided the only rational thing to do was write a crepe recipe.
It was so good, I decided to do it all over again & share the knowledge!
Here it is for your enjoyment! Yes, my glutinous ways are the fuel behind my inspiration. I have no shame.
Ingredients: (makes 5)
– 165g buckwheat flower (or oat flour)
– 30g tapioca
– 2 lg eggs + 1 egg white
– 15g unsalted butter, melted (or olive oil)
– 15g sugar (or honey)
– 15g rum
– 1/4 tsp salt
– 300g milk
1. combine all the ingredients in a blender & blend until smooth.
2. bring a large non-stick frying pan to medium-high heat. Make sure it’s good & hot before you begin.
3. use a 1/2 cup measurer to ladle the batter into your pan. Pour into the centre of the pan, & then lift the pan up & tilt in a circular motion to distribute the batter evenly. After a minute or two, gently lift the edge of the crêpe, if the colour is a nice light golden, use a spatula to ensure the crepe isn’t stuck to the pan & then flip it & cook for another minute or two.
4. transfer the crepe to a plate & cover with a towel, or fill immediately with anything of you choice & serve.