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by Natalie Ferrari-Morton

Using any of the sweet jam flavors (personal favourites: St Claire Plum, Madame Cherry & Baron Von Blueberry) roll up a teaspoon or so inside buckwheat crepes.  Easy to make, the batter can be prepped the night before for a quick breakfast feast in the morning.

Makes 18-20 crêpes

  • 1 cup buttermilk
  • 1 cup soymilk
  • 1 tablespoon sugar
  • 1/4 teaspoon sea salt
  • 3 tablespoons (80 gr) butter, salted or unsalted, melted
  • 1/2 cup (70 gr) buckwheat flour
  • 3/4 cup (105 gr) all-purpose flour
  • 3 large eggs

With a whisk, mix together all the ingredients until smooth. Cover and chill overnight.

To fry the crêpes, remove the batter from the refrigerator about an hour before frying. Stir it briskly; it should be the consistency of heavy cream. (If not, you can add a tablespoon of milk.)

Set cast iron pan to slightly below medium heat.  When butter sizzles, add 1/4 C batter and lift and tilt to spread it out. Flip when browning; – let cook on second side only briefly – edges should be thin and crispy.

Roll up your favourite EAST VAN JAM inside and watch your audience devour them one after the other!