Gluten-free Crêpes with Wild Blackberries

Not too long ago I was reading Sarah Britton’s post “Totally Wild Leek Pesto”, envying her for the chance to forage for her own food. Sarah’s blog, My New Roots, by the way is one of my favourite food blogs. I wish I could do what she is doing, I thought – but I have no idea how to tell wild leeks apart from the rest of the vegetation, and I don’t even know if they grow here in Ontario.

However my wish for foraging was granted. I was riding my bike home after teaching my What’s for Dinner Cooking Class at Loblaws when I noticed a wild blackberry patch. My first thought was: The kids will love this! And they did. After school I asked them if they wanted to go berry picking. Getting them to hop onto their bikes (and get their exercise) has never been easier. They were ready in minutes. We had a fun-filled afternoon picking berries, and then I extended the fun by making crepes for our after dinner treat. “Yummy!” said the boys.

Here is how to make the Crêpes:

Ingredients:

• 1 cup buckwheat
• 1 cup quinoa
• 1 ripe banana
• 4-6 T shredded coconut
• 3 cups water

Preparation:

• Soak grains separately for a couple of hours (or overnight if you are so inclined)
• Discard soaking water and wash.
• Place all ingredients in a blender.
• Blend until you get a smooth batter. If it is too thick add more water.
• Bake slowly on a dry surface (for this I use my titanium frying pan).
• Before you roll them up add some flax-maple syrup (equal portions of flax oil and maple syrup), wild blackberries (or any other berries), and sprinkle some hemp hearts on top.

Bon appétit!