When I was five, I had a friend named Laura Penny. She lived on a little farm just outside London. To me, as a five-year-old, her house was the coolest house ever. There were 2 staircases for starters, so when you’d play hide and seek or tag, you could chase each other in circles for hours. Second, there were woods. Once, I went out into the woods and cut off a branch of a tree with a swiss army knife. I was playing ‘primal woman‘-- a game that I still play as an adult, actually, though it evolved over the years a bit. Third, she had the biggest, nicest kitchen I’d ever seen. And in that kitchen was a little nook where we would crowd in after a day of running around outside, and Laura’s mum would make us crepes.
That’s the whole point of the story. The crepes. These light, delicious crepes that she’d put on the table, and we’d cover them in sugar, then drizzle them with lemon juice, and eat until we were completely, totally full. Crepes with lemon and sugar will always remind me of my childhood.
But now, this is my favourite crepe recipe. They have a little bit of buckwheat, and a little bit of beer. They are for grown ups because they don’t taste nearly as good with lemon and sugar as they do with a dollop of creme fraiche and some berries. They’re also crisp, and light, and have the most exquisite flavour. Try them for breakfast some time. Or for dinner, since you’re a grown-up and can have them whenever you want.
Buckwheat and beer crepes.
2 cups milk
1 tb sugar
1/2 tsp salt
1/3 cup melted butter
1/2 cup buckwheat flour
1 cup flour
1/2 cup beer (any light beer-- I used Jam's last Pacifico ;) )
Combine all the dry ingredients in a bowl. Combine all the wet ingredients in another bowl, except the beer, then slowly sift in the dry ingredients, while stirring rapidly to incorporate fully. If there are lumps, then you can strain it through a sieve, but I usually find that if I sift it well, and incorporate it all properly then it's not necessary.
Add the beer, and stir it a few times to make sure it's mixed through. Stir it as little as possible so as to keep all those bubbles in there.
Cover, and leave out overnight, or for 8 hours or so.
In the morning, get a frying pan really hot. Use a dollop of butter, and ladle in a scoop of the batter. Swirl the pan so that the batter thins out as quickly as possible. When the surface is covered in bubbles, using a spatula or some kind of utensil, flip over half of the crepe, so that it's folded in half on the pan. Then fold it in half again-- it'll be a triangle shape. Now it's easy to scoop off onto a plate.