Did you have one of “those” meals that you will always remember? With the food you can taste in your dreams and crave for months? This recipe is one of those. Over Thanksgiving my hubby and I enjoyed a very relaxing trip to San Fran and Wine Country. While there I was overwhelmed by all the great food choices and decided to venture to Berkeley for breakfast at Cafe Fanny which was previously owned by Alice Waters. I would have loved to eat at Chez Panisse but figured this was a close second on my list.
It was a good choice. I had read a lot of great things about their granola which was even featured on Food Network’s “The Best Thing I Ever Ate…In a Bowl”. That morning we were torn between the granola and the buckwheat crepes so we got one of each to sample. The granola was great, as was the bowl sized cafe au lait, but the crepes were out of this world.
I do not think I have ever had buckwheat before this meal. It was the perfect combination of nutty, sweet, and spongy. Cafe Fanny served their crepes with amazing homemade yogurt and raspberry preserves.
Fast forward a few months to cold, snowy Chicagoland and a craving for the simple, natural flavors of CA. Enjoy these crapes as either a sweet or savory option in the morning, afternoon, or evening. Most important thing…just enjoy!
From The Bonjon Gourmet
Adapted from the Chez Panisse Menu Cookbook, by Alice Waters
1 cup milk
1/2 stick unsalted butter
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup plus 2 tablespoons buckwheat flour
1/4 cup plus 2 tablespoons whole wheat flour
1/4 cup plus 2 tablespoons all-purpose flour
1 1/2 teaspoons vegetable oil
1/2 cup beer (I used my hubby’s newest home brewed Patersbier)
Heat 1/2 cup of the milk with the butter, salt and sugar in saucepan until the butter is melted. Let cool until room temperature (about 15 minutes).
In a separate bowl whisk together the buckwheat, all-purpose, and whole wheat flours. Make a well in the dry ingredients and whisk in the eggs and oil until smooth. Keep whisking and gradually add in the beer and the cooled butter/milk mixture. Chill the batter for at least two hours in the fridge. Remove from the fridge and stir in the remaining 1/2 cup of milk until the batter reaches the consistency of heavy cream.
To cook the crepes melt a small amount of butter in an 8′-9″ pan (I used a regular pan since I did not have a crepe pan). Wipe off extra butter so pan is just greased. Swirl 3-4 Tablespoons of batter in pan until evenly spread.
Cook crepe on first pan until lightly golden (about a minute), loosen sides of crepe with spatula and then flip and cook about another 3o seconds on second side. You can use a spatula or lift with your fingers and flip over. Slide out of pan onto plate.
For sweet crepes: Fold crepes with first side (the best looking side) on the outside. Serve with Greek yogurt and raspberry sauce (I heated up frozen raspberries, orange zest, lime juice, and a little sugar).
For savory crepes: Fill inside of crepe with shredded baked chicken, sautéed mushrooms, and spinach cream sauce (frozen spinach, cream, Parmesan cheese, garlic) and wrap around fillings.