I still have the best memories of my visits to the Christmas markets in Stuttgart and Würzburg last year. And of course one thing was a must: a warm crêpe with apple sauce and a little cinnamon sugar! In memory of that, I'm sharing my favorite poppyseed buttermilk crêpe recipe with you today!
Crêpes always bring back memories of the French exchange in 9th grade for me! Every year our school organizes a student exchange with two schools in our twin town Monfort-sur-Meu in Brittany, France. And even though it was a few years ago, I can still remember very well how we once made crêpes at my exchange student's house. What's special about it? In Brittany they add beer to the batter! They are definitely delicious and I still have the best memories of these crêpes!
Another evening, we had dinner at a crêperie with other families and exchange students. I still remember sitting in front of the menu with my dictionary, having to translate all the ingredients before I could place my order. Crêperies not only serve sweet crêpes, but also offer savory ones called "galettes." I highly recommend stopping by a crêperie during a vacation or visit to Brittany!
Crêpes can be filled and enjoyed with a variety of delicacies. The most well-known and popular are the classics Nutella & banana, apple sauce & cinnamon sugar, or powdered sugar. Every year at the Christmas market I am amazed at the other ideas that people come up with: rice pudding and cherries, various variations with Ferrero Kinder products or egg liqueur. Tell me your favorite version in the comments!
A fellow classmate of mine once introduced me to this tegut recipe for kiwi crêpes and orange sauce because she was so enthusiastic about it! I still remember that I couldn't really imagine this combination at the time and I was skeptical, but at least as curious! The taste really surprised me, so fresh, exotic and well balanced between sweet and sour. I had never eaten crêpes like this before, but I was immediately enthusiastic about this recipe!
You can pay attention to your diet and lifestyle to better manage cycle-related complaints and symptoms.
The above-described tegut recipe for kiwi crêpes and orange sauce is ideal for you in the follicular phase, for example, thanks to the many citrus fruits! Since poppyseeds contain a lot of vitamin B5, they are also recommended for the cycle phases after menstruation and are therefore the perfect addition to these poppyseed buttermilk crêpes!
However, you can choose the crepe fillings as you please, thus optimizing the poppy seed buttermilk crepes for other cycle phases from a nutritional perspective! Strawberries and/or raspberries, for example, are a great choice for ovulation – perhaps with a little chocolate? Apples are recommended for the luteal phase and taste great in a crepe! Wild berries contain many antioxidants and are especially recommended for menstruation. They can also be eaten in a crepe for breakfast with yogurt or quark, for example. This basic recipe will keep you well-nourished during every phase of your cycle!
Please leave me a comment if you try this recipe and tell me what your favorite filling is!
[trp_language language="de_DE"] https://youtube.com/shorts/wTfpQ20hMPw?feature=shared [/trp_language] https://youtube.com/shorts/YQUko3ziljY?feature=sharedA French classic, reimagined: with poppyseeds, buttermilk and (spelt) wholegrain flour! Paper-thin dough and baked in just a few minutes! Whether with Nutella & banana, apple sauce & cinnamon sugar or something completely different you come up with on your own - these poppyseed buttermilk crêpes with (spelt) wholegrain flour are always a treat!
Place the flour and salt in a large bowl and mix together. Then add the buttermilk and eggs.
Mix the crêpe batter on the lowest setting with your hand mixer until everything is just combined and the batter has come together.
Now add the mineral water and mix again briefly with the hand mixer on the lowest setting until everything is combined.
Add a tablespoon of poppyseeds to the dough and stir them in.
You can now let the dough rest in the fridge for a while if you want to prepare the filling in the meantime. But you can also go straight ahead and bake the crêpes.
Heat your crêpe maker or crêpe pan with a little butter or margarine and spread it well. Since my crêpe maker is non-stick, I only ever need very little fat. So I wipe most of it off with a kitchen towel.
Then put a scoop of the crêpe batter on your crêpe maker or in your pan and spread the batter quickly and evenly. Bake the poppyseed buttermilk crêpes on both sides until golden brown and serve with fillings of your choice.
servings 2
** The daily percentages are based on a 2000 kcal diet. Your daily figures might be higher or lower according to your caloric need.
*Advertisement (Affiliate): I prefer to use this wholegrain spelt flour from Alnatura because it is ground very finely and does not contain any larger pieces of bran.
