Buckwheat Crepes

I am posting this here not because it was so good but because it worked.  Nothing beats regular white flour crepe but a few in our family are very sensitive to wheat and it is unfair for us to sit on the side lines watching the others gobble down fruit and chocolate loaded crepes.  

Crepes were the special treat requested for this recent General Conference and I agreed to make a nice pile (almost 50!) if I could make half of them wheat free.  Here is what I came up with:

   

1 1/3 cup buckwheat flour
1/3 cup potato starch
1/3 cup arrowroot powder
1/2 tsp xanthum gum
2 1/4 cup kefir (or milk or buttermilk)
4 eggs
2 Tbs honey
1/4 tsp salt
1/2 cup milk

I soaked the flour mixture in kefir over night to aid in digestibility.  In the morning I found it too thick and pasty so I added an additional 1/2 cup of milk along with the eggs.  Next time I may add 2 additional  eggs.  It was still too pasty so I added 1/2 a cup of water and finally got the consistency for thin crepes.

The first couple crumbled upon flipping.  I determined the skillet needed a little more butter and needed to be extra hot.  I took extra care in flipping and ended up with a nice pile of almost 20 to serve.

These are slightly thicker than regular crepes and on their own have a strong flavor.  But with a little smear of chocolate hazelnut spread, strawberries, bananas and whip cream they were a sure treat with request for seconds, thirds and fourths!  I had to remind everyone that crepes were a treat and not to be expected weekly for breakfast.  But I do think I'll be making these more frequently as birthday season approaches.

In other cooking news one of our neighbors cleaned out his freezer in preparation for deer hunting.  We were handed over a nice box of frozen venison.  So along with crepes this weekend I made my favorite black bean millet chili but added ground venison instead of turkey.  It was delicious!  This time I did 2 cups beans, 2 cups millet, 2 lbs meat (only because we have so much to use up), 2 cans crushed tomatoes, 6 garlic, 2 onions, 1 green pepper, 2 tbsp chili, 2 tsp cumin, salt & pepper, and 2 spoonfuls of honey.  I cooked it all separately then mixed it in the slow cooker for several hours on low.  It was delicious topped with sour cream and tortilla chips so I'm hoping to recreate it again in a couple of weeks.  Any other ides for venison?