Buckwheat Crêpes with feijoas
Buckwheat is the BEST. You may know that it is gluten-free, but did you know that is not a grain, but actually a seed and related to rhubarb? I consider it a super food; it is high in protein, containing all the essential amino acids, it also contains two flavonoids, rutin, and quercetin, which act as powerful antioxidants…AND it is a great source of riboflavin, niacin, copper, magnesium, phosphorus, zinc, and manganese. Did I mention it makes lovely, tender, crispy-edged crêpes?
If you’re new to making crêpes, it can take a little finesse, but practice makes perfect, and, of course, sacrificing the first one to the pancake gods always helps….they all come out better after that first one!
These crêpes are perfectly yummy simply served with butter and honey. Better yet, add some yogurt and fresh fruit, or, for a nice savory option I like to saute leek with garlic, mushrooms and dill, mix in a little yogurt, salt and black pepper and fill the crêpes with the mixture. This makes about 10 crepes, perfect for two.