Smoky Buckwheat Crepes With Nutmeg-Laced Spinach · Rach Pilston
This is a recipe we developed using one of favourite pans from Netherton Foundry, which we use in every stage of the cooking process in this recipe. Usually it’s a rule with pancakes that the first one to hit the pan is the failure that sets the ones to follow up for success, but we’ve found that these pans cook every single pancake perfectly. What’s more, because they heat up evenly and can withstand high temperatures, they’re perfect for crispy fried eggs (or bacon if you’re that way inclined) – another essential component in this recipe.
Buckwheat flour is naturally gluten – free, with a pleasing nutty flavour. Its savoury characteristics are amplified by the addition of smoked water, which really sets these pancakes apart. Try adding a few drops on top of the eggs once they’re cooked too, for extra depth. RECIPE: Anna Shepherd.