BaltimOregon to Maine

Buckwheat Crepes (from Mark Bittman's "How to Cook Everything Vegetarian") with Balsamic Plum Sauce (Made by KLCC's Jes Burns) and Sour Cream...and buckwheat flour grown and milled by Open Oak Farm in Sweet Home

Why don’t I cook with buckwheat more? I love soba noodles and (yes, mostly gluten-free, but that’s besides the point) buckwheat crepes. My sister, Elaine, and I once even did an ice-skating routine to the tune of “Buckwheat Cakes, Buckwheat Cakes, Along with Crispy Bacon.” I’ve had a lovely bag of buckwheat flour from Open Oak Farm in Sweet Home nagging at me all winter. So today I took the plunge, inspired by a buckwheat crepe recipe in Mark Bittman’s “How to Cook Everything Vegetarian.”

Crispy Burnheimer Bacon.

But first, we fried up some bacon (actually Italian bacon–tesa—cured with fennel, red wine and garlic) received this week our first installment of the scrumptious Burnheimer Meat Co. fresh cuts and cured meat CSA (more on that in a later post!). Then I griddled the crepes in the leftover bacon grease. We topped them with maple syrup and tangy balsamic plum sauce made by my KLCC colleague Jes Burns. Not bad for a simple Sunday breakfast.