Good morning, guys! Well, I say good morning, but, technically, it’s about 11 AM over here at my parents’ place on the day after Christmas. While I am freshly showered, I am also typing these words from bed, so morning seems appropos. This is a lazy morning, the kind with little on the day’s docket, the kind that define the term “holiday” to me. I love mornings like these—slow breakfasts, unhurried schedules, time to sit and think. And I figure as long as I’m sitting here thinking about mornings from here in my old room, now might be a good time to talk about Megan Gordon’s new breakfast book, Whole-Grain Mornings, and about the first recipe Tim and I made from it: buckwheat crepes.
If you don’t already know Megan, she’s the lovely lady behind the literary blog A Sweet Spoonful, a site I’ve been reading so long, I don’t remember when I started. She also writes for The Kitchn; runs her own granola business, Marge; and, has the sweetest love story that just got even sweeter this last week. She used to be an English teacher, which is something I’ve always kind of loved about her, but, mostly, she is kind, even to people she only knows on the Internet like me, and so she has encouraged and inspired me more than once. Her new book, published by Ten Speed Press, is gorgeous and filled with her personal stories and loaded with whole-grain recipes that make you want to head straight for the kitchen and experiment with things like amaranth and buckwheat—case in point, these crepes.
To give you a little back story about me and crepes, they terrify me. My brother-in-law Nathan tells me making crepes is easy! My 13-year-old nephew tells me making crepes is easy! But every time I’ve ever tried to make them, and it’s worth mentioning that this has been more than once, I’ve wound up scraping half-cooked crepe batter from my pan. I’ve always blamed the fact that Tim and I don’t have nonstick pans (“Stainless steel are too hard to make crepes on!”), but, I will blame that fact no longer because, guess what? I now have one more reason to like Megan Gordon, and it’s her homemade buckwheat crepes. Thin, delicate, and sweet, they not only were stupid easy to put together (make the batter in the blender! what could be easier?), but, and this is the big thing: When I poured the batter in the pan, it worked.
For more information about the crepe-making process, see the recipe and headnotes below. For more information about Megan’s book, which officially launches New Year’s Eve and is available to preorder now, head over to Amazon.
(Congratulations, Megan! Reading through this book brought us such joy—So proud of you!)
disclosure: we received a review copy of this book. all opinions expressed are our own.