Yay to the weekend! It’s been a bit of a tough week for us as Duncan went down with the same virus I was struck with the week prior, and boy, he did go down hard! He came back from his running camp (where given his state he pushed himself a bit too much, I think) all feverish and poorly.
I was really worried about him on his drive back, as 3 hours on a motorway when you feel like you can hardly keep your eyes open is no joke, but luckily he got home in one piece. He has been in bed since, hardly ate and has only just started feeling a bit better! He was feeling all low about his immune system being frail until he realised that half of his workmates seem to have gone down with something very similar, as did our friends who we were planning on seeing this weekend. I am so glad he is finally getting back to normal as, not only do we have a house move in our near future, we are also supposed to be going on holiday at the end of next week, which we have been both really looking forward to! Looks like we will make it though! Today’s recipe is a bit of a treat in anticipation of Pancake Day, which the UK celebrates next Tuesday. I made two batches of thin pancakes (also known as crepes), one with buckwheat flour and one with regular all purpose flour. I like them both! Pick whichever version appeals to you more, but if you are after 100% gluten-free pancakes, please make sure your buckwheat flour carries a gluten-free certificate. I filled my pancakes with smooth cashew cream flavoured with vanilla and plenty of ginger and topped these beauties with gorgeous (I cannot get enough of its amazing colour!!) Yorkshire rhubarb, gently roasted with some maple syrup and vanilla. It’s a beautiful pairing and I actually made a double portion of the rhubarb – once again I got carried away at my greengrocer’s – and we have been topping our porridge with it throughout the week. I’m already planning to go and get some more as its cheerful colour puts a smile on my face.
200 g / 7 oz (3-4 stalks) fresh rhubarb 30 ml / 2 tbsp maple syrup, adjust to taste 1 tsp vanilla extract or seeds from 1 vanilla pod chopped pistachios, to serve (optional)
CREPES
120 g / 1 cup buckwheat flour* or all purpose wheat flour 480-600 ml / 2-2½ cups almond milk (see method #2) 1 tbsp smooth almond butter (or other smooth nut butter or oil) 1 tbsp maple syrup oil (I used coconut oil), for frying
CREPES
