11 March 2008
My adoptee for the Gluten Free Blog event is none other than our beloved Seamaiden! I chose to make her fabulous buckwheat crepes as my 'project.'
She recommended making a fantastic-sounding mushroom filling, but my husband wouldn't touch a mushroom to save his life, so I decided instead to make my family's version of Bananas Foster, recipe follows.
The crepes were delicious and very mild, compared to what I was expecting. I found that using two pans and staggering the whole 'pour, swirl, flip' method gave me exactly the perfect timing, and it cut down on the total time needed for the preparation. Brenda's method of blending everything in a blender was genius and made for a very silky, smooth batter. These crepes were really delicious.
Of course I used the Better Batter flour where she calls for 'your favourite gf flour mix' and I ground the buckwheat myself in a coffee mill, which to me makes for a lighter flavoured flour than stuff you can usually buy. It also makes for a lighter looking pancake, which was really nice. Expect if you make this using a commercial buckwheat flour that it will be darker.
Here's Sea's blog recipe: Buckwheat Crepes
And here is our version of Bananas Foster.... you'll find this one is more buttery and fresher tasting than the famous version.
1/4 c salted butter
1/2 c raw or demerrara sugar
1/2 tsp nutmeg
1/4 tsp allspice
1/2 c golden rum
5 large bananas, sliced
Melt the butter in a saucepan. Add the sugar and stir till dissolved. Add the nutmeg and allspice and stir. Stir in the rum, and heat until the sugar dissolves and the syrup bubbles. Stir in the bananas and heat until just warmed through.
Place the bananas in crepes or over pancakes and serve immediately.