local whole wheat crepes with peach butter

 

Man, I am so impressed with these crepes. Whole wheat, no eggs, no milk, no problem! They still come out soft, flexible, and delicious, especially with homemade local peach butter. Adapted from this recipe.

Ingredients:
1 c. whole wheat flour
1 flax egg (1 T. ground flaxseed + 3 T. water) (not local)
2 c. water
1 T. honey (for sweet crepes)
1/8 t. salt (not local)
oil/butter for frying (not local)

Directions:
Mix up the flax egg and then add water, salt, and honey, mixing well. Then add the flour and mix well. I used an immersion blender and it worked well. Pour the batter on a oiled pan on medium, spread the batter thin with a spatula and cook until golden brown, then flip and cook some more.

Comments:
Participating in the Dark Days Challenge has been a nice way to challenge myself to try to make things more local. It always brings up interesting questions. In the case of these crepes, I replaced the egg with ground flaxseed, which is not local (but could be since I've seen it growing in gardens around here, although I imagine processing it would be time consuming). If I had chickens, I'd be putting eggs in everything. But I don't. So, weighing other factors, like cost, humaneness, energy intensity of transportation, ground flax is the clear winner.

As a side note, I took the opportunity to experiment with pour-able crepe crackers. In my cracker experimentation, I thought it would be cool to try a pour-able cracker recipe, so I didn't have to trouble with rolling out the cracker dough. So I poured a big, thin crepe and put it in the oven:

They were fine, but not as satisfying as actual crackers. They took a lot longer to bake, and didn't really save much work. Still, pretty nice with cheese and mushroom pate: