Sunday, February 23, 2014
It's All About Buckwheat These Days
I am so loving the warm nutty flavor of buckwheat right now. I seem to be finding ways of working it into most baked goods as a whole wheat flour replacement lately. At first I was a bit worried about the notorious overpowering nature that buckwheat can be known for, but to the contrary I am finding that when I grind raw buckwheat groats the flavors are much more mellow and delicate. Today, it was just the girls and I home for Sunday Breakfast and I wanted to try something a little different. I used the suggested recipe by Gluten Free Girl and it did not disappoint. I had a little bit of cream cheese that I mixed with 2 parts plain yogurt and added a bit of honey just to sweeten, this was used as a crepe filler along with some of our summer blueberry stash. I am kind of embarrassed to admit that my inspiration for these crepes came from a commercial for a pancake-house chain restaurant that I saw recently and have not been able to get the thought of a fresh fruit crepe out of my head ever since. Well, once again I will take the fact that all the crepes were gobbled up right away as a sign of a job well done.