Tuesday, November 16, 2010

Sorghum Buttermilk Crepes

My grain CSA is rockin. This month in my bag of goodies was a one pound bag of sorghum flour. I have never cooked with sorghum flour before and wondered what to do with it. Turns out it is a very widely used cereal grain in the world. It has a mineral composition similar to corn, but more protein. It is also gluten free. It looks a bit like cornmeal to me and has a nice nutty aroma.
Today I am on carpool pickup. That means I am with two six year olds this afternoon who are almost always very hungry after school. Even after 4 bowls of rice and beans according to my daughter. So I made a stack of sorghum buttermilk crepes to bring a surprise after school snack. I love the tangy, buttery, earthy taste of these. They taste lighter than buckwheat, but have a nice depth to them that crepes made with white or whole wheat flour don't have. The are slightly more fragile than wheat crepes, but the one I filled with chevre for breakfast this morning held up perfectly well when I rolled it up. One thing I love about crepes is how versatile they are. You can fill them like a small burrito or make them into a sweet snack with almond butter, bananas and honey for example. I like mine best plain or with a bit of melted cheese. They travel well and store well too.
I let my batter sit for an hour before I started cooking. You can make the batter and let it sit in the fridge overnight too. I used my trusty cast iron griddle to make crepes. I coat the griddle with a thin layer of butter every couple of crepes to keep everything from sticking. I also use a wide spatula to flip them. A non-stick pan would be wonderful for a cooking project like this if you don't have a well seasoned griddle pan. I let each crepe cook throughly on the first side after I noticed that if I tried to flip them too soon they seemed more fragile. Bob's Red Mill carries Sorghum Flour and sell it online if you can find sorghum flour locally where you live.

Sorghum Buttermilk Crepes
makes about 10 crepes

1/2 cup + 1/3 cup sorghum flour
1/2 tsp. salt
2 eggs
1 cup buttermilk
2 tbls. extra virgin olive oil

Add all the ingredients in a blender and blend until smooth. Let sit for at least an hour or overnight in fridge before using.
Pour about 1/4 cup or a bit less onto a hot skillet, crepe pan or non-stick pan. If you have never make crepes before, it is easy once you get the hang of it. Pick up pan and roll it around to get the batter to coat the bottom of the pan in the thinnest layer possible. When the batter starts to bubble and get air holes, use a spatula to loosen the crepe along the edges. Then using a wide spatula carefully life the crepe and turn it over. It takes about 90 seconds for each side of a crepe to cook. I stack them together and cover with a lid or tin foil. If you are still feeling apprehensive about making crepes, there are lots of YouTube videos you can watch that show you exactly how to cook crepes!


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