Anyone have a good non-100% white flour crepe recipe?
 

I'll take WW ratios or any other flour, for sweet or savory.
TIA

Anyone have a good non-100% white flour crepe recipe?
 

I don't have a recipe, but crepes for savory dishes are
normally made from buckwheat flour.

Steve

Anyone have a good non-100% white flour crepe recipe?
 

Steve Pope wrote:
> I don't have a recipe, but crepes for savory dishes are
> normally made from buckwheat flour.
>

I'm rusty on this, but isn't that a blini, and don't blinis have yeast?
The crepes I served at the two restaurants I cooked in were white wheat
flour, but no sugar in batter.
blacksalt

Anyone have a good non-100% white flour crepe recipe?
 

kalanamak > wrote:

>Steve Pope wrote:

>> I don't have a recipe, but crepes for savory dishes are
>> normally made from buckwheat flour.

>I'm rusty on this, but isn't that a blini, and don't blinis have yeast?
>The crepes I served at the two restaurants I cooked in were white wheat
>flour, but no sugar in batter.
>blacksalt

I'm unsure what style of cooking would use non-buckwheat
crepes in a savory dish. In most of France they would be buckwheat.
I have made white-flour crepes for use in an Italian
canelli-type dish but I was merely improvising.

And, I don't know from blinis.

Steve

Anyone have a good non-100% white flour crepe recipe?
 

kalanamak > wrote:

> Steve Pope wrote:
> > I don't have a recipe, but crepes for savory dishes are
> > normally made from buckwheat flour.

It used to be so, a century or so ago. Nowadays, buckwheat crêpes are
generally made only in Brittany or at places run by the Bretons, where
they are called galettes (or crêpes bretonnes, or galettes de
sarrasin/blé noir). Crêpes, as such, sweet or savoury, are generally
made with wheat flour now, even in Brittany.

> I'm rusty on this, but isn't that a blini, and don't blinis have yeast?

Rem acu tetigisti, except it is "bliny" (plural); the singular is
"blin". Bliny can also be made with wheat flour or a mixture of wheat
and buckwheat, with millet, or with semolina.

Here is a recipe for French crêpes made with a mixture of buckwheat and
wheat, by David Lebovitz. It appears to be a decidely non-traditional
recipe, especially as there is also sugar present.

<http://www.davidlebovitz.com/archives/2007/07/planet_of_the_c_1.html>

Victor

Anyone have a good non-100% white flour crepe recipe?
 

On Sun, 01 Mar 2009 12:34:30 -0800, kalanamak >
wrote:

>blacksalt

Holy cow! Hi blacksalt! Either you haven't been posting for awhile
or I haven't been paying attention. Either way, it's great to see
you!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Anyone have a good non-100% white flour crepe recipe?
 

Victor Sack > wrote:

>> Steve Pope wrote:

>> > I don't have a recipe, but crepes for savory dishes are
>> > normally made from buckwheat flour.

>It used to be so, a century or so ago. Nowadays, buckwheat crêpes are
>generally made only in Brittany or at places run by the Bretons, where
>they are called galettes (or crêpes bretonnes, or galettes de
>sarrasin/blé noir). Crêpes, as such, sweet or savoury, are generally
>made with wheat flour now, even in Brittany.

As usual, I am clinging to a view of the world mired in the past.

Thanks for the update.

Steve

Anyone have a good non-100% white flour crepe recipe?
 

kalanamak wrote:
>
> I'll take WW ratios or any other flour, for sweet or savory.
> TIA

Basic French crepe recipe: from 'La Cuisine Familiale Francaise'

250 g flour (about 2 cups) use half wholewheat, oat flour or buckwheat
2 eggs
pinch of salt
1/2 litre milk (about 2 cups)
2 tablespoons oil

Place the flour, salt and eggs in a bowl. Add the milk bit by bit,
mixing well. Add the oil and beat for a couple of minutes. Let the
batter rest an hour or two before using.
For sweet crepes add a tablespoon of rum and a spoon of powdered sugar.

Anyone have a good non-100% white flour crepe recipe?
 

On Sun, 01 Mar 2009 17:17:27 -0600, Damsel in dis Dress wrote:

> On Sun, 01 Mar 2009 12:34:30 -0800, kalanamak >
> wrote:
>
>>blacksalt
>
> Holy cow! Hi blacksalt! Either you haven't been posting for awhile
> or I haven't been paying attention. Either way, it's great to see
> you!
>
> Carol

i was thinking we hadn't seen her in a while eiher. yoo-hoo, blacksalt!

your pal,
blake

Anyone have a good non-100% white flour crepe recipe?
 

On Mar 1, 10:17*pm, Arri London > wrote:
> kalanamak wrote:
>
> > I'll take WW ratios or any other flour, for sweet or savory.
> > TIA
>
> Basic French crepe recipe: from 'La Cuisine Familiale Francaise'
>
> 250 g flour (about 2 cups) use half wholewheat, oat flour or buckwheat
> 2 eggs
> pinch of salt
> 1/2 litre milk (about 2 cups)
> 2 tablespoons oil
>
> Place the flour, salt and eggs in a bowl. Add the milk bit by bit,
> mixing well. Add the oil and beat for a couple of minutes. Let the
> batter rest an hour or two before using.
> For sweet crepes add a tablespoon of rum and a spoon of powdered sugar.

I always make my crepes in the blender - that way, they are also easy
to pour. The resting time is important.

N.

Anyone have a good non-100% white flour crepe recipe?
 

Damsel in dis Dress wrote:
> On Sun, 01 Mar 2009 12:34:30 -0800, kalanamak >
> wrote:
>
>> blacksalt
>
> Holy cow! Hi blacksalt! Either you haven't been posting for awhile
> or I haven't been paying attention. Either way, it's great to see
> you!
>
> Carol
>


Thanks all. Believe it or not, crepe and crepe filling-making is part of
school work. I have been disgustingly busy working full time and
homeschooling. I continue to be a general freak in that I am neither a
religious homeschooler, nor a lax one. Kiddo loves science class, and
particularly likes eating his projects. He has passed on biting into the
salmon we mummified last year. All in all, it has been an interesting
sojourn, and, as a victim of 60's public education in the US, I am
finally learning good spelling rules and feeling really happy that math
exists.
But the fanciest thing I do in the kitchen these days is the mirepoix
before the stew. I cleaned out all my old and unused spices and found,
under a riser, a wad of money the EX must have taped there. Better
Penzey's than him!
blacksalt

Anyone have a good non-100% white flour crepe recipe?
 

kalanamak wrote:
I cleaned out all my old and unused spices and found,
> under a riser, a wad of money the EX must have taped there. Better
> Penzey's than him!
> blacksalt

Awwwwwwwwright!!! Poetic justice :)

Anyone have a good non-100% white flour crepe recipe?
 

On Sun, 08 Mar 2009 18:32:44 -0700, kalanamak wrote:

> But the fanciest thing I do in the kitchen these days is the mirepoix
> before the stew. I cleaned out all my old and unused spices and found,
> under a riser, a wad of money the EX must have taped there. Better
> Penzey's than him!
> blacksalt

<snort>

nice to see you, blacksalt.

your pal,
blake

Anyone have a good non-100% white flour crepe recipe?
 

> Here is a recipe for French crêpes made with a mixture of buckwheat and
> wheat, by David Lebovitz. It appears to be a decidely non-traditional
> recipe, especially as there is also sugar present.
>
> <http://www.davidlebovitz.com/archives/2007/07/planet_of_the_c_1.html>
>
> Victor

Thanks, this recipe worked perfectly. We are investigating what heat
does, and we had a delicious time. We ended up treating this like what
is called Swedish pancakes in restaurants in the US: buttering, rolling
up and topping with powdered sugar and squeezing lemon juice over it.
It isn't too sweet, and I think I'll try some veggies in a Mornay sauce,
which will have more heat lessons.

Anyone have a good non-100% white flour crepe recipe?
 

In article >,
kalanamak > wrote:

> > Here is a recipe for French crêpes made with a mixture of buckwheat and
> > wheat, by David Lebovitz. It appears to be a decidely non-traditional
> > recipe, especially as there is also sugar present.
> >
> > <http://www.davidlebovitz.com/archives/2007/07/planet_of_the_c_1.html>
> >
> > Victor
>
> Thanks, this recipe worked perfectly. We are investigating what heat
> does, and we had a delicious time. We ended up treating this like what
> is called Swedish pancakes in restaurants in the US: buttering, rolling
> up and topping with powdered sugar and squeezing lemon juice over it.
> It isn't too sweet, and I think I'll try some veggies in a Mornay sauce,
> which will have more heat lessons.

Hey, Blacksalt! Long time no read. Hope things are well down in the
South Sound.

Cindy in Seattle

--
C.J. Fuller

Delete the obvious to email me