The storm has come and gone, all is still and quiet, time to get out there. Breakfast is very important to me, but recently I have been diagnosed with I.B.S and I have to give up bread and even coffee. It sucks a bit, but I am of the creative kind, not ready to let this inconvenience affect my favourite meal of the day. Porridge is great; you can mix a lot of things in it, fruits, nuts, even if it looks like a bowl of gruel straight out of a Charles Dickens’ nightmare, it is actually quite enjoyable if you can pass the visual hurdle. Eggs are good too, I love them, scrambled with a bit of cheese, but to be frank, I was missing something. I went back to my origins, where I found an answer in our traditional buckwheat crêpes. This is a quick version as I have to go to work and waking up at 6 am to make breakfast is just not going to happen. You can use this recipe for sweet or savoury, it doesn’t matter.
150g of buckwheat flour
50g of almond flour
A pinch of sea salt
A drizzle of olive oil
Mix the flours together, and all the ingredients. Add water until you get a nice ribbon like texture. Not too thick, not too thin.
For best results, use a large crêpe pan, heat it up with olive oil and then pour the whole crêpe batter. With a spatula, spread it around. After a minute or two, it is ready to flip and for another minute. For my toppings, I used Neufchatel brie like from Normandy, and a bit of Roquefort. Top it all with organic leaves, a drizzle of olive oil, truffle honey and a zest of lime…
I took my camera, and after two days living as a recluse, I finally got out there, maybe hoping to find some sort of a divine inspiration, I think I found what I was looking for, in a weird kind of way… Happy New Year all!
I had a bit extra, so I put another one on top…
Keep Well and Eat Happy