Pretty Dishes

Galettes de Sarrasin
April 23, 2010, 10:02 am
Filed under: City Arts

My most recent City Arts recipe assignment was not hard to be excited about (and not at all hard to make, for that matter). I love crepes of all kinds—especially the sweet ones filled with fruit or Nutella—though I was concerned for this recipe whether the buckwheat flour would have such a strong wheaty taste and grainy texture as to overwhelm the other ingredients. I can happily report that it was very mild and extremely tasty. Since I still have a fair amount of Bob’s Red Mill Organic Whole Wheat Buckwheat Flour (highly recommended) left over, I plan to make many more of these savory crepes in coming weekends. The recipe is also highly adaptable: in place of the prosciutto you can use wilted spinach, sautéed mushrooms, or a variety of other ingredients.

And oh the photos. I am so pleased with how these turned out. I might venture to state that the final shot of the folded crepe with the cider is one of my favorite food photos I’ve taken. It’s so rustic, warm, and vibrant.

(Recipe and select photos here.)


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