When my son was younger, he liked to have a bunch of friends to sleep over on the weekend, I would make them crepes for breakfast, tons of crepes. You can imagine growing boys would not be satisfied with just 2 crepes for breakfast, they'd have at least 5 each. They loved their crepes plain, just a simple butter and sugar, and that was enough to made them smile.
This recipe is from my new book that most of you probably know already. I am truly inspired with all of her simple and delicious recipes. Though we lived in different part of the world, we have similar memories, her stories remind me of my own. And, I do believe that some of you might have similar stories as well. Anyway, this crepe is simple to make. Unintentionally, I used buckwheat instead of millet as her original recipe ask for, because I didn't have it in my pantry. I served it plain with butter, sugar, and berries that are in season now. And that, was our delicious breakfast which made me feel pretty satisfied.
Chocolate Buckwheat Crepes
Recipe adapted from La Tartine Gourmande Book
makes 10 to 12 (8-inch crepes)
3/4 cup buckwheat flour
4 tbs cornstarch
2½ tbs unsweetened cocoa powder ( I used Valrhona)
2 tbs sugar
2 large eggs
1¼ cups whole milk
1 vanilla bean - scrape the seeds or use 1 tsp vanilla extract
1 tbs unsalted butter, melted
Unsalted butter for the pan
Sift buckwheat flour, cornstarch, and cocoa powder into a large bowl, add sugar and mix.
In another bowl, mix in eggs, milk, vanilla bean, and melted butter. Pour this mixture into the dry ingredients. Using a hand whisk, mix until the ingredients is well blended and the batter is smooth. Cover the bowl, and refrigerate at least 2 hours.
Remove the batter from the fridge and bring back to a room temperature.
Heat a crepe pan over medium heat, when the pan is hot, brush (using a heat proof brush) it with butter. Pour in about 1/4 cup of batter into the pan, swirl around and cook for about a minute. Flip the crepe over and cook for another minute. Transfer to a plate, and repeat the process with the remaining batter. Serve with butter and sugar, or with seasonal berries.