Crepes and Crepinettes
So funny, yesterday GT and I were sitting in the sauna describing breakfast to WW.
Buckwheat Crepes and rabbit Crepinettes with wilted Arugula and baby red onion.
and then WW asked if i could make her buckwheat pancakes with maple syrup (since she's allergic to wheat) and I said "Yes of course, with bacon and a poached egg".
This lady who was sitting in there too, got up to leave and said "You come here to exercise , all you do is talk about food and i haven't heard the word salad yet!" I didn't have the heart to tell her that the reason I exercise is so I can eat more food.
HAHA
kind of like sausage patties but made with rabbit
so delicious
I was at the Ferry Building Farmers Market yesterday, and strolling past the Fatted Calf Charcuterie Stall the rabbit crepinettes caught my eye. I love rabbit so I pounced like the fierce jungle animal I am.
Later on I found some buckwheat in the cupboard and so the obvious conclusion is: A breakfast of champions.
Crepinettes Instructions from Fatted Calf
Preheat a cast iron or nonstick skillet over medium-low heat for one minute. When warm, place crepinettes face side down and let sizzle for 6-8 minutes over a medium flame. Gently turn crepinettes over and cook for another 5-6 minutes until just cooked and both sides are nicely browned.
In the same pan wilt the arugula and top with chopped baby red onion. Salt and pepper to taste
Crepes
3/4 Cup Buckwheat flour
1 1/2 Cups Milk
1 Egg
pinch of salt
butter
Whisk flour, milk, egg together.
Allow to rest at least 10 minutes.
Heat crepe pan melt pat of butter till browned
Stir batter briskly before pouring 1/3 cup onto crepe pan. It should sound sizzling and bubble. Swirl to distribute batter evenly and drop heat to med-low. Flip when golden. When both sides are brown fold crepe and remove from heat.