We are excited to be able to bring you buckwheat flour from Andrew Bryce! Andrew grows buckwheat on his organic farm near Austin Manitoba. Because his farm has not recently grown grains containing gluten, like wheat, barley, or rye, and because our own mill is dedicated to gluten free grains as well, this buckwheat flour is allergen friendly for anyone who needs to be avoiding gluten.
“Oor Ain Farm,” or “Our Own Farm” comes from the Gaelic language, and is the name that Andrew’s father gave the farm after moving from Scotland to Canada, proud owners of their own farmland. We are so pleased to be able to support this third generation organic family farm, and bring their products directly to Manitoba kitchens.
In our mill, we then clean and dehull the buckwheat, and use our stone mill to grind the buckwheat into the finest flour possible, retaining the whole grain and incorporating every part of the kernel into the flour to keep the highest possible amount of nutrients.
Buckwheat Flour can be added to all sorts of gluten free baking, making brownies and cookies that are flavourful and nutritious. But where it really shines is in the simple french crepe. These crepes will develop a deeper colour and flavour as the batter sits, and can then be fried into thin airy crepes, to be filled with any assortment of your favourite toppings. From whipping cream and fresh picked berries, to cheese, spinach and eggs, to steak and mushrooms, these crepes are versatile, delicious, and healthy!
Buckwheat Crepes
Combine:
2 cups Buckwheat Flour
1/4 tsp Salt
1 Egg
3 Cups Water (water is traditional for French crepes, but or Milk makes them a bit richer)
Whisk batter until all lumps are incorporated. Let batter rest in the fridge for at least 2 hours, but ideally overnight. Ladle batter onto a hot pan, spread out to a very thin layer, and cook for 1-2 minutes, until bubbles form throughout. Flip and cook for a final 30 seconds.
Some recipes call for toppings like cheese, apples, etc. to be added on top of the crepe after 1 minute of cooking, then flip the sides of the crepe over to cradle the toppings inside.
