An unsavory thought for many of us (maybe it shouldn’t be), but agriculture would be able to reduce pesticide usage if we had a higher aesthetic tolerance for food “defects” (fantastic euphemism). Paradoxically, by allowing ourselves to consume more organisms we would probably reduce the overall number of organisms being destroyed in the food production process.
Here is what I finally came up for the eggless crêpe (derived from David Lebovitz’s recipe):
- 2 cups buttermilk
- 1 tablespoon sugar
- 1/4 teaspoon sea salt
- 50g butter (melt it a bit)
- 0.75 cups buckwheat flour
- 0.25 cups all-purpose flour
I use a hand blender to mix it all up.
It takes a bit to get into the rhythm when you are making them, here are some things to keep in mind:
- Start with a low heat on the flat pan and wipe some butter on it with a paper towel. The batter should just make a soft sizzle noise sound when you pour a a bit on. The cost of a longer to cook time is small compared to the risk of burning.
- Tilt the pan in circular motions so that the batter is thin and even, it will stop moving on its own within seconds as the bottom surface cooks. Try making the crêpes smaller at first.
- Watch the edge of the crêpe as it browns (on the order of a minute). You’ll sort of “skit” a spatula and turn the pan on the stove, so that you lift the outer rim of the crêpe.
- Lifting the crepe to check the bottom looks cooked, shove the spatula underneath and flip it. A big spatula is useful here, so that the crêpe doesn’t hang over the side and tear.
- The new side will cook relatively faster than the first, just look at watch it and put it on a plate when it’s done.
Using less butter keeps it a little thicker so it can hold together while frying on the pan. I found my batter wouldn’t work if I kept it in the fridge overnight, I suspect that it is due to gluten separation while the flour is mixed with the milk.