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Old Time Recipes
The Birkett Mills
P.O. Box 440
Penn Yan, NY 14527
Fax: 315-536-6740

 

 
 
   
BUCKWHEAT CREPE-PANCAKES
  
 
         
½ cup buckwheat flour ½ cup whole-wheat flour
4 eggs 1 cup milk
1 teaspoon salt olive oil
         
Method: Place buckwheat flour, whole-wheat flour, eggs, milk and salt in a bowl. Mix thoroughly. Heat medium sized sauté pan with ½ tablespoon olive oil. Pour ¼ cup of batter into the pan (or a little more depending on size of the pan). Cook a few minutes then flip over. The crepe-pancake is ready when it is golden brown. Serves 4. Absolutely delicious, especially with maple syrup.
         
BUCKWHEAT CREPES WITH PEARS AND CHOCOLATE DRIZZLE
     
The technique for the crepes is from Lindsey Shere's "Chez Panisse Desserts," in which beer is added to the batter to give it a little oomph of yeast. Soaking the pears in cardamom and lemon-spiked water infuses them with flavor. Some of the soaking liquid is then added to the sauté pan, which cuts down on the need for butter.
Buckwheat crepes:
4 tablespoons unsalted butter 2 cups milk
1 teaspoon sugar dash of salt
1 ¼ cups buckwheat flour 1 tablespoon vegetable oil
3 eggs ½ cup beer
  Put the butter, milk, sugar and salt into a medium saucepan and heat over medium flame just until butter melts.

Put the flour in a mixing bowl and make a well in the center, adding the oil and the eggs. Begin mixing with a whisk until the liquid begins to thicken and then add the warm milk mixture, little by little, until 1 cup has been added, beating well with the whisk until it is smooth. The mixture should be smooth and medium-thick. Then slowly add the rest of the milk, continuing to whisk until smooth. Mix in the beer and then pour into a pitcher or other container with a pour spout to ease the crepe-baking process.

Chill the batter at least 2 hours or overnight. When ready to make the crepes, let the batter warm up slightly for 20 minutes. Heat a crepe pan until a drop of water sizzles when it hits the pan. Rub the pan with a bit of butter and wipe out. Ladle about 2 tablespoons of batter into the pan, then, holding the handle with a potholder, swirl it so the batter thinly and evenly coats the bottom of the pan. Brown the first side for 1 minute over medium heat, then gently lift with a knife or very thin spatula, turn over and fry for 1 minute. Turn out on a piece of wax paper so that the first side is down, and continue the process.
The side that browns first is the outside and should be brown and lacy. The crepes will keep several hours at room temperature, layered with wax paper and wrapped in plastic wrap. Makes about 2 dozen.
 
Cardamom-scented pears:
6 whole cardamom pods 3 black peppercorns
3 allspice berries 4 Bosc or Bartlett pears, firm-ripe
Water juice of 1 lemon
3 tablespoons unsalted butter ½ cup brown sugar
BUCKWHEAT CREPES WITH TANGERINES, CANDIED FRUIT AND GRAND MARNIER
         
½ cup candied fruit 4 tangerines, peeled, seeded and sliced
½ cup Grand Marnier ¼ cup water
¼ cup milk ½ beaten egg or 1 tblsp egg substitute
pinch salt ½ tsp oil
¼ cup buckwheat flour ¼ cup all-purpose flour
nonstick cooking spray 2 tblsp unsalted butter
Combine candied fruit, tangerines and Grand Marnier in bowl and let fruit macerate for 15-30 minutes. Put water, milk, egg, salt and oil in food processor and pulse a few times to combine. Add buckwheat flour and all-purpose flour and pulse a few more times just to combine. Let batter sit for 15 minutes. Preheat oven to 350 degrees. Heat a 6-inch nonstick skillet and spray with nonstick cooking spray. Spoon 3 tablespoons batter into skillet and cook 30 seconds, until batter firms and edges are starting to get crisp. Turn crepe out onto wax paper. Spray more nonstick cooking spray in skillet and continue making the rest of the crepes. In the meantime, keep finished crepes in a warm oven. Spoon candied fruit equally into four crepes and roll them up. Put crepes in baking dish, seam side down. Strew tangerine sections over crepes and dot with butter. Bake 5 minutes or until the crepes are heated through.

Makes 4 servings, 2 crepes each. Preparation time 20 minutes.
Cooking time 15 minutes.

Per serving using egg: 275 calories, 7 grams fat, 44 milligrams cholesterol, 159 milligrams sodium.
 
KASHA PANCAKES NATASHA
  
         
COMBINE:  
1 cup PURITAN BUCKWHEAT PANCAKE MIX
¾ cup water or as required to make a pourable batter
  1 cup cooked KASHA (Cooked with water using basicrecipe)  
DROP by tablespoons in a small amount of hot oil in a skillet or griddle
until golden brown on both sides.
TO SERVE AS AN ENTRÉE:
ARRANGE 4- 4" pancakes slightly overlapping on a dinner plate.
  TOP each with sour cream      
  GARNISH with 1-2 tsp kasha kernels sprinkled over each pancake.  
ACCOMPANIMENTS on entree dish might be:
2-3 BACON STRIPS or
  
2-3 CANADIAN BACON SLICES or
3-4 TURKEY SLICES or
  3-4 BAKED SAUSAGES      
 
TO SERVE AS A SIDE DISH:
PLACE: 3-4 oz. MEAT such as Yankee Pot Roast, Beef a la mode,
Roast Chicken, Roast Leg of Lamb, etc. on dinner plate.
ARRANGE: 3-3" pancakes at the side slightly overlapping.
DRAW a line of gravy down center of pancakes.  
SPRINKLE: the gravy with 1 tblsp. Kasha as a garnish.