Maybe this is another food filled week at our home. Or just a week when I felt the inspiration to photograph a lot of food. With the waning light in the evening, taking colorful vibrant photos, with good contrast is proving to be more tricky. My brother-in-law suggested I turn to the Nikkon 35mm AFS lens. I did tried out a borrowed lens, and oh my, I do love the results. I am in no way shape or form an expert, or even an advanced beginner photographer. But I do know a good photo when I see one. Santa? A camera lens is on my list this year! That is, since we are going to have about 6 months more of dark-in-the-evening-no-good-for-shooting-without-a-flash. Please?
(Note, the muddled photos in this post are NOT taken with that wonderful lens.)
Anyhow, I digress. I’ve been meaning to share this recipe on the blog for a while. Simple, tasty, and an any day sweet peachy pick-me-up. (Note, the crepes batter needs to stand for at least 2 hours. So either this is a brunch-y recipe, or make the crepe batter the night before.)
Buckwheat Crepes with Peaches
Peach Sauce
- 2 1/2C sliced peaches (can be frozen)
- 1/4C sugar (or less to taste if your peaches are already very sweet)
- 1/8 t cinnamon
- 1t corn starch
- 1/8 t almond extract
Add peaches, sugar, and cinnamon to a medium sized heavy bottom pot. Bring to a simmer, stirring occasionally. Mix cornstarch with 1/2 t of water and dissolve starch completely. Add to peach mixture and stir to incorporate and thicken. Remove from heat and add almond extract. Serve.
Buckwheat crepes
- 3/4C buckwheat flour
- 1/4 C gluten-free flour blend
- 3 eggs
- 1 1/4 milk
- pinch salt
- oil for frying (I use safflower oil)
Place flours, eggs, milk, and salt in a blender and blend until smooth. Stick blender in fridge and let soak for 2 hours, up to 12 hours.
Blend once more before cooking.
Add a 1/4 t to a small fry pan over medium heat. Add 2T of batter to pan and tip the pan to spread out the batter into a flat pancake. When the top is almost set, (about 1 minute) use a butter knife, or small spatula, to flip the crepe/pancake and cook for 30 seconds on the second side. Repeat with remaining batter.
Serve hot peach sauce over several crepes.
Serves 4 generously.
