I had never used buckwheat flour or tasted buckwheat flour ever that I can remember.
"...it contains all nine essential amino acids, rich in fiber, antioxidants and magnesium. Eating buckwheat regularly may help improve cardiovascular health, assist in regulating blood sugar, and reduce your risk of colon cancer"-Bon Appetit
It was scary. Buckwheat just doesn't sound that appealing and the magazine showed no images of it. I cut the amount of buckwheat in half and split it with all-purpose flour. I thought I'd start slowly.
I made a savory filling to experiment (Spinach, red onion, toasted pine nuts and mozzarella topped with Avgolemono Sauce)and I also made a sweet filling recipe slightly adapted from the magazine(Pear, lemon juice, brown sugar, lemon zest and devon cream).
Basic Buckwheat Crepe: (Bon Appetit)
1 1/4 cup buckwheat flour(Split with all-purpose)
3 large eggs
1/4 cup vegetable oil plus more for skillet
3/4 cup milk
1 1/4 cups water
1/4 t. salt
Whisk ingredients together, pour over Med High heated non stick skillet. Immediately tip pan so batter goes right to the edge. Cook for 30 seconds on each side or until lacey and brown.
Spinach Pine Nut Filling:
-Toast pine nuts, add onion, garlic, salt and pepper. Saute. Set to side.
-Melt butter in aseparate pan, add fresh spinach, heat until just wilting.
-wrap into crepe with grated mozza
-Cover with Avgolemono Sauce
Boil 2/3 cup chicken broth. In a separate bowl whisk 2 egg whites and 1/4 cup lemon juice. Add half boiling broth in stream, whisking constantly careful not to scramble eggs. Then add that mixture to pot with other half chicken broth. Careful not to boil. Sauce should thicken slightly. Add salt and pepper to taste.
Pear Filling:(Adapted from Bon Appetit)
Heat crepe in pan with butter. Flip. Sprinkle with brown sugar. Fold into quarters. Keep warm in oven.
-Toss peeled, cubed pears (I used canned)with lemon juice and brown sugar.
-Lay onto crepe, top with lemon zest and creme fraise (I used devon cream)