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!