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:
