Last Saturday, I looked at my dinner plate and I felt “Damn, it should be illegal to eat this healthy on a Saturday night.” Yes it was so good that it was bad. And we were watching a brilliant brilliant series to add all the necessary wickedness and spice to this healthy plate.
You may think food bloggers have proper weekly menus and they are always on the top of what to feed their families every single day. In my case, that’s so wrong. I print out menu formats.
I order my weekly produce and groceries and think of making a plan that will use them in the most systematic manner. But no, that never happens. I’m best when I’m impulsive.
And sometimes there are so many bits of assorted vegetables leftover that even the most creative part of my brain wont figure out how to put them together.
I’ve come up with an idea for such situations. One is to make this all forgiving Tamil dish called Poricha koottu where you throw in every possible vegetable (well, not actually, but it works), add mashed dal, a freshly ground masala and you’re done. It tastes fabulous with steamed rice or broken wheat or any such grain.
The other idea is if there are 3-4 leftover veggies, microwave them individually and then saute them individually in some olive oil and garlic, adding a pinch of salt and lots of pepper in the end.
This is much better than ‘boiling’ them. Microwaving them for a short burst of time with very little water (1-2 tsp) keeps them crunchy while not keeping them raw and then everything tastes fabulous with garlic and olive oil.
But this post is about buckwheat crepes. Having had the authentic French style buckwheat crepes (galettes) from our local pizzeria run by a French lady and her husband, I was inspired enough to buy a bag of buckwheat flour.
I tried making crepes using a traditional recipe (using butter, milk, eggs). While the crepes turned out beautiful, the smell of eggs was not the most pleasant feeling for me.
This is my own improvised recipe that’s egg free and gluten free, because I’ve used rice flour along with buckwheat instead of all purpose flour. You do need a good non stick skillet / dosa pan to be successful with this.
Recipe for Eggless Buckwheat Crepes
Makes 5-6 crepes