Buckwheat Crepes with Wild Plum Butter Sauce and Toasted Black Walnuts


Harvest time.  The time of bounty.  The fruits of the earth in all their glory, endless treats to be had.  The vibrant colors, the ripe smells, the endless frickin' nights preparing produce to preserve!  I've tried to be a bit more sane about it this year, to do small batches along the way, instead of an exhausting glory run in the fall.  I told myself over and over (this mantra must be repeated religiously in order to resist the glowing temptation of fruit, ripe for the taking) that I wouldn't over-do it this year, that I wouldn't can and preserve furiously.  So far, so good.  But really, I don't know if I'll be able to keep my promise to myself.

Even if you don't can and preserve, this time of year is irresistible.  Making meals is so effortless.  I've got this, this, and this on hand... the only trick is in manipulating the pieces to come up with scrumptious treats.  And so, you can see that today I had plums and black walnuts close at hand.  I also had a stack of leftover buckwheat crepes, as I've been making them fairly often this year.  You can see the cogs turning in my head, right?  Crepes + plums + black walnuts + you gotta know there will be butter in there somewhere = oh please, dear gawd, let plum and black walnut season draw out for another few precious weeks!

Buckwheat Crepes with Wild Plum Butter and Toasted Black Walnuts

So first, the crepes.  These are dead simple and hold together like a charm, unlike most gluten-free foods.  Although I've used them for sweets here, I far prefer to roll them up with with meat and sauce, or leftovers.  They're good any which way; very handy that, rather like a tortilla.

So, get your hands on whole, untoasted buckwheat groats.  Put them into a big bowl, cover them with water, add a pinch of salt, and let them sit overnight.  Drain the buckwheat, and rinse it with cold water.  Place the rinsed buckwheat groats into the blender, turn it on, and add water until it's a bit thinner than pancake batter.  Believe it or not, buckwheat crepes will cook up fine without any other ingredients.  But I prefer to chuck in an egg and a pinch of salt, as I find the egg helps them to dry out a bit in the pan, in a good way.

Heat a cast iron pan over medium heat, grease lightly, then pour in some buckwheat crepe batter.  Use a spatula or a ladle to spread the batter thinly.  When the crepe is browned on the first side, and the edges start to lift, flip and lightly brown on the second side.  Repeat with remaining batter.

Of course you could use already-made jam for this recipe, and use whatever fruit you please.  I've based this recipe on the basic premise of crepes suzette, and have only used plums because I've just collected pounds and pounds of wild ones.  If you are lucky enough to have fresh plums as well, wash them, and place them into a large pot, whole, with enough water to keep them from scorching.  Heat the plums over medium heat until cooked through.  Use a potato masher to crush the cooked fruit, let cool slightly, then run it through a food mill.  Alternately, push the cooked plums through a sieve with a spoon.  The name of the game here is to come away with the juice and pulp, and leave the skins and seeds behind.

Return the juice and pulp to a pan over medium heat.  Add sugar to taste, as well as a pinch of salt and a squeeze of lemon juice, and cook the fruit down until it has a nice syrupy texture.

Once you have crepes and plum jam (neither of which need be made on the spot), you are ready to roll.  Heat up a fat knob of butter in cast iron pan over low heat.  Add the plum jam, and quickly stir to combine.  If you please (and I do, please, please!), add a splash of yummy booze at this point.

One at time, coat the buckwheat crepes in the buttery plum sauce, then fold into quarters.  Serve at once, topped with any remaining sauce and toasted black walnuts.  If you'd like an extra dollop of luxury, I'd recommend topping these crepes with a spoonful of whipped mascarpone.


Holy cow, am I ever crazy about wild plums.  This is the week, and I'm completely in love with their joyful pinky-purple skin and sweet-tart kerpow on the tongue.  I can't wait to make the Wild Plum Ketchup that I came up with last year.  It's one of my best ever recipes, so please, take a peek at that one and enjoy.

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Don't forget about the Wild Things round up!  The featured ingredient this month is black walnut.  If you've got a great black walnut recipe, send it along to wildthings.roundup@gmail.com, and see it included at the end of the month.


I'm sharing this post with the Hearth and Soul hop, and Real Food Wednesday, and Pennywise Platter Thursday. Check out the other great recipes there.

Comments

  1. You are killing me. My mouth doesn't usually water over crepes, but some how my body knows that your crepes are safe for me to eat and is going to town! I love the combination of plums and black walnuts! I am adding this to my to-try list. thank you for sharing this with the Hearth and Soul Hop. I look forward to checking out the other wild plum recipes.

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  2. Always something wonderful on your blog! Thanks for sharing with the Hearth and Soul hop.

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  3. OMG I'm gonna try this!!! If its a recipe that I can make without grinding flour, then thats totally awesome!! Thanks butter!

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  4. Delicious... I'm a fan of buckwheat crepes, but I usually throw in more egg, and sometimes a shot of ground flaxseeds. I'll have to try it with less egg.

    One year I made plum-apple butter and that was delicious, if you don't have quite enough plums for straight plum butter.

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  5. I've got to go and find me some buckwheat grouts! I really want to try these as I love how simple they are!

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  6. Thanks for sharing the recipe. You made me hungry talking about them yesterday. I definitely need to try these as I just got some buckwheat. Yummy.

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  7. yum! I have never made crepes and I'm thinking maybe yours should be my way to start! Xtian and I had crepes from a cute bakery run by a VERY french woman and she made them with buckwheat too! So you're très en vogue, mademoiselle!

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  8. Near! Up in Breck, http://www.yelp.com/biz/la-francaise-french-bakery-breckenridge . Totally worth the trip, they were divine.

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  9. Oooh, might be going through there next week!

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  10. Dear Butter, These are splendid! For a variation, try just chucking the buckwheat in the blender dry. It works fine. And then you can hydrate and even keep out a few days, adding a little more water an buckwheat every day, and it will ferment naturally. Great stuff. Best, Ken

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  11. You had me at plum butter!...Ha

    Delicious...I'm hungry now and it's a long way 'til lunch...

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