Try this history-filled tradition for a yummy Valentine’s Day celebration with your family.
Each Sunday, Julie Fuller and her two children, Josiah, 4, and big brother Isaiah, 7, start the day with a favorite breakfast: crêpes. This tradition was passed down from Julie’s mom, who had enjoyed the same Sunday morning tradition with her own French mother (Julie’s grandmother).
Julie has created her own recipe for buckwheat crêpes. For a Valentine’s Day twist, Julie adds heart-shaped strawberries as garnish and includes strawberries with the sweet filling’s bananas and chocolate-peanut butter spread. The brothers prefer the sweet crêpes, while the adults enjoy a savory filling: mushrooms and tomatoes, sautéed with shallots and topped with fresh spinach and Swiss cheese. Josiah and Isaiah also love to help in the kitchen by mixing the crêpe batter and stuffing and rolling the final crêpes.
To round out the menu, Julie adds her Pesto Home Fries and a chocolate soy milk-and-banana smoothie topped with heart-shaped strawberries to finish.
The Fuller Family’s Buckwheat Crêpes (Galettes de Sarrasin)
Makes approx. 10 crêpes
Prep time: Approx. 30 minutes (plus 2 hours to chill batter)
Cook time: 20 minutes
¾ cup organic buckwheat flour
¼ cup all-purpose flour
½ teaspoon salt
3 large organic eggs
1 ¼ cups organic lactose-free milk
4 Tablespoons melted butter, divided
1. Mix dry ingredients thoroughly in a large bowl.
2. Whisk in eggs and then whisk in the milk gradually, stirring constantly.
3. Whisk in 2 tablespoons of melted butter and continue to whisk until frothy.
4. Cover and let rest in the refrigerator for 2 hours or overnight. (Note: When ready to cook, stir and check consistency; it should be
like cream. Stir in extra milk as necessary.)
5. Heat an 8- or 9-inch pan or skillet to medium-high heat and then brush pan with melted butter, as needed.
6. Pour ¼ cup batter in the middle of the pan. Lift and swirl around to create a thin circle approximately the size of the pan.
7. Cook about 1 minute, loosen edges with a spatula, and turn crêpe when edges are dry and the bottom is golden and lightly browned.
8. Cook the other side for approximately 1 minute or until lightly browned. Keep warm on a heatproof serving 9 platter in a low oven.
Peanut Butter, Chocolate & Fruit Sweet Filling for Crêpes
Makes filling for 1 crêpe
Prep time: 5 minutes
1 Tablespoon Peanut Butter & Co. Dark Chocolate Dreams spread (or similar)
½ banana, cut into ¼-inch pieces
1 strawberry, thinly sliced
Agave nectar to drizzle on top of crêpes (optional)
1. Just before serving, spread Peanut Butter & Co. Dark Chocolate Dreams evenly over one side of each crêpe.
2. Place banana pieces and strawberry slices evenly down the center of the crêpe.
3. Roll crêpe and place the opening down on a plate to hold it closed.
Makes filling for 6 crêpes
Prep time: 5 minutes
Cook time: approx. 3 minutes
1-2 Tablespoons canola oil
6 medium mushrooms, sliced
1 ½ teaspoons minced shallot
3 Roma tomatoes, cubed
6-12 thin slices of Swiss cheese
Approx. 3 cups fresh spinach leaves, washed well and patted dry
1. Heat canola oil over medium heat in a medium frying pan.
2. Add mushrooms, shallot and tomatoes. Cook until soft, approximately 2-3 minutes.
3. Evenly spread 1/6 of the cooked ingredients down the center of each crêpe.
4. Lay Swiss cheese on top of cooked ingredients.
5. Lay spinach on top of Swiss cheese.
6. Roll crêpe and place the opening down on a 6 plate to hold it closed.
Julie’s Pesto Home Fries
Makes 4 servings
Prep time: 10 minutes
Cook time: 25 minutes
4 Large red potatoes
Canola oil for frying
2 Tablespoons homemade pesto
Salt and pepper to taste
1. Wash and dice potatoes into small cubes, leaving skin on.
2. Cover bottom of frying pan with canola oil, turn on medium heat and heat oil.
3. Add diced potatoes and fry on one side, approximately 10 minutes.
4. Turn potatoes as they start to brown and cook approximately another 10 minutes.
5. Add pesto and finish cooking until the potatoes are soft, crispy and lightly brown, approximately 5 minutes. Add salt and pepper to taste.
Chocolate Soy Milk-and-banana Smoothie
Makes 2 smoothies
Prep time: 5 minutes
Cook time: 2 minutes
1 banana, frozen
2 cups chocolate soy milk
2 strawberries, thinly sliced to resemble hearts
1. Add banana and chocolate soy milk to a blender.
2. Blend until you have a thick, smooth consistency (blenders vary).
3. Pour into glasses and gently place strawberry “heart” slices on top.
By Craig Chapman, realfoodrealkitchens.com
Photography by Craig Chapman and Robbie Bowes-Edwards