Originally published on Friday, 14th December 2007

Buckwheat Crepes with Buttermilk and Herb Sauce

In collaboration with Eat Drink Talk

Makes several crepes

These crepes are called 'Lahoch' in Yemen and are very similar to the flat, sourdough injera breads made in Ethiopia. The trick is to make the batter as early as you can to allow it enough time to ferment and become bubbly and foamy.

A traditional way of eating Lahoch in Yemen is torn up and placed in dishes of buttermilk-herb sauce. The crepes soak up the sauce and are eaten with a spoon. They are really delicious and refreshing.

Ingredients

165 grams plain white flour
165 grams buckwheat flour
2 tsp dried yeast or 3 tbsp fresh yeast
1 tsp salt
750 mls warm water (aim for the temperature of your own body)
600 mls water
1 tsp salt
40 grams plain white flour
40 grams buckwheat flour

Vegetable oil or melted clarified butter for frying

Sauce

1-2 tsp cumin seeds, toasted and finely ground
300 mls buttermilk
A small handful of mint leaves
A small handful of flat leaf parsley
A small handful of coriander leaves
1 tbsp salt

Instructions

Sift the 165 mls of white and buckwheat flour into a large mixing bowl. Add the yeast, salt and 750 mls of warm water and mix well to make a smooth batter. Cover loosely with cling film and set aside to rise for at least 2 hours or ideally overnight.

Meanwhile, place the remaining water and salt in a pot and bring to a boil. Stir in the 40 grams of white and buckwheat flour and simmer gently for 5 minutes, adding a splash of water if it gets too chick. Remove from the heat and set aside to cool. The mixture should have the consistency of cooked polenta.

Discard the film that has formed on the boiling water and flour mixture and add it to the dough which should have increased in volume and be bubbly and foamy. Mix the two together well with your hands. The batter should make a 'slop slop' noise as you mix it. To check the consistency, hold a handful of the dough over the bowl. It should trickle out of your hands in wide ribbons back into the bowl. If it is too thick or too runny, adjust the amount of flour or water in the batter.

Heat a crepe pan or flat, heavy frying pan over medium-high heat. Dip a piece of kitchen roll in the oil or melted butter and rub it over the surface of the pan. Ladle a half measure of the batter into your pan and smooth the batter over the surface of the pan so that you have a thin layer of batter on your pan. The batter should look nice and bubbly in your pan. Cook for a minute or two, and when the underside is nice and golden and the top is set and full of bubbles remove it from the pan, fold it into quarters and stack on a clean plate. Continue until you have used up all the batter, or cover the remaining batter and leave it in the fridge.

Place the buttermilk, herbs, cumin and salt in a blender or food processor and process until smooth. Pour the mixture into flat deep plates. Tear the crepes into thirds and lay them on top of the sauce. Pour over a little more sauce and leave the crepes to soak in the sauce for 10-15 minutes before serving. Serve as is or with a simple chopped tomato, pepper and onion salad sprinkled on top

Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.

To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.

by JK

In collaboration with Eat Drink Talk