I have long known of La Crêperie de Hampstead, recommended by numerous friends as London’s most typical Parisian street crêperie. They are situated permanently in a “food truck” on Hampstead High Street, down the road from Hampstead Station.
Although we have ventured into Hampstead many times through the years, it was only last week that we chanced them upon them opening their windows – and so we got second in line, excited to finally try this promised delight.
Huddled in a side street, we burned our tongues as we bit into our crêpes too quickly! We made short work of the light crispy buckwheat galettes, full of ooey gooey cheese & filling (ratatouille for me, ham for Older Daughter). As we licked our fingers clean, we sighed in satisfaction at an experience all too soon over, ginormous though we had thought the crêpes.
Dreaming of what we will have next time.
Sounds and looks so delicious, Ju-Lyn.
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Those look wonderful. Buckwheat crepes and pancakes are among my favourites too!
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Buckwheat makes such a huge difference, doesn’t it? I think I’m going to get me a bag of buckwheat flour to sub for regular flour in my baking …. just to see if that works out!
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I love it in American-style pancakes as well. I’ve also had it as a grain – kasha – it’s quite good. I have heard it is a winter grain and therefore warming as well. Great to have this time of year.
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How do you cook the kasha? just like rice? Such fun!
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I have only made it once – about 20 years ago but that’s my recollection. Of course it has a stronger flavour than rice but it is quite nice.
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Thanks Todd. I have been on the hunt for rice substitutes – more interesting and hopefully better for us!
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Excellent – this is the only dish I really know of that uses it but I’m sure you can use it as a grain on the side with anything whose taste it compliments. https://en.wikipedia.org/wiki/Kasha_varnishkes
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How exciting! I am coming across such exciting grains & how to use them!
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Mmmm, delicious 😉
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This looks absolutely yummy! Thanks for posting. 🙂
Nancy
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Oh my that crepe sounds so light, yet savory, and delightful!!! My mouth is just watering at the thought!!!
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Yummy!! I’ve recently discovered buckwheat in groat form, but haven’t tried cooking with the flour. An experiment for the summer break I think!!!
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I think I am going to try buckwheat everything from now on!
What do you use the groats for? Do you’ve to hsoak them first for a long time?
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🙂
I’ve used them like cous cous or quinoa in salads, and in granola.
I do soak them before I cook them in water (which means they cook really quickly), but for the granola, I’ve just cooked them from their dry state.
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This is good to know. I am so excited about buckwheat – I had some really yummy buckwheat soba in a Japanese restaurant last week, and I can’t wait to see if I can make some at home!
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You can lightly toast the buckwheat groats in a saucepan without oil until they get brown. Then add them to muesli or yoghurt, very yummy and crunchy! Those crepes look delicious!
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Oooh, sounds delicious! and another new ingredient for my muesli. Thank you for the great idea!
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It is! Enjoy! 😄💕
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I just made some granola with toasted buckwheat and it is SO good!!!
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Yum yum yum!
Can I just ask what you sweeten with?
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Mostly dried fruit, but also a little bit of coconut sugar and blue borage honey.
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Ah! Thank you – good to know that I don’t have to use copious amounts of sugar. Most recipes I’ve seen have sooooo much butter & sugar.
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I feel the same way. I’m thinking of not sweetening the next batch at all because I eat it with fresh fruit, and milk is naturally sweet (I use dairy milk). And I figure if I really want it sweeter, I can throw a spoonful into my bowl. The other thing I am going to do is add more fresh ginger. I grated a little piece into the mix before I toasted it, and it is wonderful!!!!!
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oooh, I like the idea of toasted ginger!
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It has turned out to be a star of the show.
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Isn´t it just?!?! 😀
I knew you´d like the taste and extra crunch. 😀 I love sprinkling it on top of my muesli, salad or even soup, butternut for instance. The possibilities are endless! 😉
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Yum!! I love the idea of adding it to salads. I did make a sort of tabouleh with cooked buckwheat instead of bulgher wheat, but the taste was a bit overwhelming.
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I can imagine the buckwheat being too strong in flavor for that kind of thing. Maybe try Qinoa instead? Or millet. 🙂
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