National Crepe Day
What is the significance of crepes for Crepe Day?The circular shape of crepes has taken on meaning in the French and Belgian cultures as the roundness symbolizes the sun in relation to warmth after a harsh winter, or a coin for wealth and good luck.
How to pronounce the word “crepe”?
The origin of the word comes from the Latin word “crispa” which means “curled”. While most English speakers say something like “craype”, it should be pronounced “crehp” (rhyming with ‘step’ or ‘yep’).
Get Creative with Crepe Flavors
What is the best way to eat crepes? Crepes can be enjoyed in a variety of ways, from sweet to savory, Simple fillings like fruit and sweet cream or Nutella. Or try something fancier like these Buckwheat Crepes filled with Citrus-Cured Salmon. Cure the fish 3 days ahead and enjoy the cured salmon in crepes or on bagels with a creamy goat’s milk labneh.
recipe in A Taste of Ojai II Cookbook, Flavors of the Valley
*Featured on pink ceramic plates by @emilybrownceramics
Buckwheat Crepes Makes 8 small crepes
1 cup milk (or substitute nut milk)
1 tablespoon unsalted butter, melted, plus more for the pan
½ cup buckwheat flour
½ cup gluten-free all-purpose flour
1 teaspoon fresh lemon zest
¼ teaspoon sea salt
To make the crepe batter, combine all ingredients in a blender and blend until smooth. Cover and let rest for 30 minutes or overnight in the refrigerator. (Return batter to room temperature before cooking.) Buckwheat can absorb a great deal of liquid; you may need to add a few tablespoons of water to give the batter a pancake-like consistency before cooking.
Place a 9-inch nonstick pan (or a crepe pan) over medium heat. Heat the pan before rubbing the bottom with butter. Pour ⅓ cup of batter into the pan and quickly swirl it around a few times to coat the bottom of the pan evenly. Cook until it looks dry around the edges, 1 to 2 minutes, then run a spatula around the edge to lift up and carefully flip the crepe over to cook the other side for about 30 seconds more.
Citrus-Cured Salmon Makes approx. 4-6 servings
*** the Salmon needs to cure at least 3 days ahead
1 pound salmon fillet, skin-on, deboned
½ teaspoon finely grated lemon zest
½ teaspoon finely grated lime zest
½ teaspoon finely grated orange zest
½ cup coarse sea salt
½ cup light brown sugar
1 teaspoon coriander seeds
1 teaspoon fennel seeds
½ teaspoon red pepper flakes
Line a Pyrex dish roughly the same size as the fish with aluminum foil, letting the foil extend far enough beyond the dish to be able to fold it back over.
Combine the lemon, lime, and orange zests together with salt and sugar in a small bowl. Crush the coriander and fennel seeds lightly with the red pepper and stir into the salt-sugar mixture. Spread half of curing mix on the bottom of the foil-lined dish. Place salmon fillet, skin side down, on top of curing mixture. Spread remaining curing mixture evenly over top, cover with a piece of parchment paper, then bring edges of foil up and over salmon, and crimp to enclose.
While curing the fish, place another pan on top of fish and weigh down with several large cans or a heavy pot. Cover tightly and chill for 3 days. Flip the fish over halfway through curing, after at least 24 hours. When ready to serve, rinse fish and pat dry. With salmon fillet skin side down on a cutting board, slice very thin, using your longest, sharpest knife, cutting on a diagonal ⅛ inch to ¼ inch thick, leaving skin behind. Set pieces aside.
2 buckwheat crepes per plate
3-4 ounces thinly sliced cured salmon per plate
2 tablespoons goat milk labneh (see page tk)
1 teaspoon pureed preserved lemon
Ground black pepper
Chopped scallions, chives, and dill
Place 2 warm crepes on each plate, drape each with slices of the cured salmon and fold crepes over.
Stir the preserved lemon puree into the labneh with a pinch of salt and pepper and add a spoonful onto each crepe. Sprinkle the plate with salt, pepper, scallions and herbs.