sharing recipes from one generation to the next
Perfecting the technique needed to bake crusty 100% spelt sourdough bread is a work in progress in my kitchen. It’s been a journey and my loaves are improving, but to date I haven’t baked a loaf that I’ve wanted to tell you about. I’m making notes about the nuances of each loaf and I’ve got a list of pitfalls to avoid, but the only overwhelming success so far from this venture has been crepes made with the leftover sourdough starter, most of which have been eaten for breakfast.
A foodie friend was coming to stay for the weekend and I knew he’d be curious about my bread baking lark so I set a loaf to rise the day he was to arrive AND I made a batch of sourdough crepes with the excess starter as the beginnings of dessert.
After cooking the crepes and letting them cool, I used a large cookie cutter, to cut five rounds per serve from the batch of crepes to construct individual sourdough crepe cakes layered with homemade Meyer lemon curd, vanilla yoghurt, fresh blueberries and toasted flaked almonds.
Not only did dessert look pretty, it tasted delicious.
1 cup sourdough starter (mine is spelt)
1/2 cup buckwheat flour
1/2 cup gluten free plain flour
3/4 – 1 cup milk
1 teaspoon baking powder
Sift the buckwheat flour, gluten free flour and baking powder into a bowl. Make a well in the centre and add the sourdough starter, eggs and almost all the milk. Using a wooden spoon, beat to a smooth batter. You need thin crepes for this recipe so add more milk to make a thin batter if necessary. Pour the batter into a jug.
Heat a crepe pan and melt the butter. Swirl the butter in the pan then tip most of it into a cup.
Add a small amount of batter the the crepe pan and tip the pan so the batter coats the base. Cook the crepe until the top is set then flip it in the pan and Cooke the underside until browned. Remove to a plate to cool.
Continue cooking the crepes until all the batter is used.
Set the crepes aside to cool
Makes 12 large crepes.
For the cakes, per serve
6 rounds of crepe ( you can use you favourite recipe )
3 tablespoons lemon curd
3 tablespoons vanilla yoghurt
2 tablespoons fresh blueberries
1/2 tablespoon toasted flaked almonds
Build the cakes directly onto individual dessert plate.
Layer the crepe rounds with alternate filling of lemon curd and vanilla yoghurt topped with a few blueberries,
Shape a quenelle of yoghurt to decorate the top crepe, then scatter with blueberries and almonds.