I am so excited to introduce you all to Kathryn of London Bakes! Kathryn is such a great blogger friend–so supportive and kind.

Plus I love reading her blog. She uses fun words. When she is talking about the mail, she uses words like “post” and “letterbox.” And she calls the bathroom the “loo.” Oh, and I got engaged in London so I pretty much love all things London, including Kathryn.

To get an idea of Kathryn’s great content, check out her Buckwheat Gnocchi with Tomato and Butter Sauce, Black and White Caramel Shortbread, Basil and Vanilla Vodka Lemonade, and Pasta with Buffalo Ragu.

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Hello readers of Rachel Cooks, I’m so excited to be here today and to be taking part in Rachel’s genius idea of a month-long celebration of all things pancake!

My name is Kathryn and I blog over at London Bakes (www.londonbakes.com).  As the name suggests, I live in London, England and I spend a lot of my time either baking or eating. It’s not a bad life really.  In the last few months, I’ve started experimenting with different types of flours in my baking and I knew that I wanted to incorporate my new favourite flour, buckwheat flour, into my pancake recipe.

Savoury buckwheat crepes, often known as galettes, are a traditional food in the Breton region of northern France. They are also easy, quick and delicious. My boyfriend and I both work long hours and so this is the kind of dinner that really appeals to us, especially in summer when you don’t feel like spending hours standing over a boiling hot oven.

I like to mix the pancake batter up the night before and then I can have dinner on the table in a matter of minutes. These pancakes are simply filled with some roughly chopped ham and Gruyère cheese but really you can use whatever you have lying around the house.

Savoury Buckwheat Crepes
Crepe recipe from Michael Ruhlman’s Ratio
Serves 2

For the pancakes:

2 eggs
110ml (1/3 cup + 2 tablespoon) milk
55g (1/2 cup) buckwheat flour
A pinch each of salt, pepper and nutmeg

For the filling:

4 slices of ham, roughly chopped
50g Gruyère, grated.

1 tablespoon olive oil or butter

1.  To make the pancakes, whisk together the eggs and the milk in a large bowl until combined.  Whisk in the flour, salt, pepper and nutmeg until you have a smooth batter. Leave to stand in the fridge for at least 2 hours (or overnight).

2.  When you’re ready to eat, heat a tablespoon of olive oil or butter in a large skillet over a medium heat.

Give the pancake batter a quick whisk and spoon half the batter into the pan, roll around to cover the whole pan and cook until browned (about a minute). Flip the pancake. On the top sprinkle your cheese and ham on half of the pancake so that it melts while the underside is cooking.

3.  When the pancake is cooked all the way through, fold the un-topped half over the topping and then fold the pancake again into quarters. Serve alongside a salad.

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I love these crepes and cannot wait to try them.

You can find more of Kathryn on Twitter and Pinterest.

Remember to follow along with all the pancakes this month, just click on the picture below!