You Plow Buckwheat Crepes Revisited

One of my most pop posts of all fourth dimension was a recipe I published inward 2010 for sourdough buckwheat crepes (1).  I developed this recipe to furnish an easy, nutritious, in addition to gluten-free choice to flour-based crepes.  It requires no equipment too a blender.  It's totally dissimilar from the traditional buckwheat crepes that are eaten inward Brittany, inward business office because it's non actually a crepe (I don't know what else to telephone cry upwards it, possibly a savory pancake?).  I uncovering these real satisfying, in addition to they're incredibly slowly to make.  They're peculiarly delicious amongst fresh caprine animal cheese, or scrambled eggs amongst vegetables, but they teach amongst almost anything.  Chris Kresser also developed his ain version of the recipe, which is fluffier than mine, in addition to to a greater extent than similar a traditional pancake (2).

Buckwheat is an exceptionally nutritious pseudograin that's rich inward consummate poly peptide in addition to minerals.  In contrast to most whole grains, which convey depression mineral availability due to phytic acid, buckwheat contains a high score of the phytic acid-degrading enzyme phytase.  This makes buckwheat an first-class source of easily absorbed minerals, equally long equally you lot fix it correctly!  Phytase enzyme industrial plant best inward an acidic environment, which may last business office of the argue why in addition to hence many cultures operate sour fermentation to fix grain foods.  My master copy recipe included a sour fermentation step.

But there's a employment here.  Buckwheat doesn't ferment real well.  Whether it's because it doesn't comprise the right carbohydrates, or the right bacteria, I don't know, but it spoils quickly if you lot ferment it to a greater extent than than a piffling fleck (using a rigid sourdough starter helps though).  Others convey told me the same.  So here's my confession: I stopped fermenting my buckwheat batter virtually a twelvemonth ago.  And it tastes better.


In the end, I don't intend it matters much, nutritionally speaking.  Why?  I came across sometime question past times our friends Drs. Edward in addition to May Mellanby (discovered vitamin D, the machinery of rickets, in addition to the nutritional consequences of phytic acid) suggesting that grains that are rich inward the enzyme phytase
(e.g., rye) quickly digest their ain phytic acid fifty-fifty without fermentation, if the raw grains are solid seat down into a fine batter in addition to allowed to sit down for a distich of hours.  That should also apply to buckwheat, equally long equally it's solid seat down raw, equally it is inward my recipe.

Here's my updated, simplified recipe:

Ingredients in addition to Materials

• RAW buckwheat groats, iii cups (does non piece of work amongst kasha)
• Water 
• Salt, 1 tbsp
• Food processor or blender (blender is best)

Recipe

1. Cover buckwheat amongst a large amount of H2O in addition to soak for 9-24 hours. Raw buckwheat is astringent due to water-soluble tannins. Soaking inward a large book of H2O in addition to giving it a stir from fourth dimension to fourth dimension volition minimize this. The soaking H2O volition teach slimy! This is normal.
2. Pour off the soaking H2O in addition to rinse the buckwheat thoroughly to teach rid of the slime in addition to residuum tannins.
3. Blend the buckwheat, salt, in addition to H2O inward a nutrient processor or blender. Use plenty H2O in addition to hence that it reaches the consistency of pancake batter (I ordinarily add together H2O until it's simply to a higher house the score of the buckwheat inward the blender). The smoother you lot teach the batter, the meliorate the in conclusion production volition be.
4. The batter is done!  Put it inward the refrigerator if you lot aren't going to consume it immediately.  
5. Cook it!  In a greased or non-stick skillet, fix the batter at whatever thickness in addition to temperature you lot prefer. I similar to fix a thick 'pancake' amongst the lid on, at depression heat, in addition to hence that it steams gently.  If I'm feeling fancy, I'll brand a thinner crepe cooked at higher heat, in addition to bend it over a filling.  It volition prepare a delicious crispy bottom if you lot fix it on higher heat.  

Bon appetit!


Thanks to Christaface for the CC-licensed Flickr photo.

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