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Austin360Cooks: Buckwheat crepes with a side of mindfulness

Ian and Mariana McEnroe aren’t afraid of taking on a challenge in the kitchen.

The creators of the blog Yes, More Please! ( recently shared the recipe for an elaborate stacked buckwheat crepe cake layered with apples and a cider caramel sauce.

From Mariana: “This cake is for the person who loves to cook and who enjoys the process of creating, and building something from scratch; layering flavors, textures and aromas. This cake taught me patience. From the conception, to the making I learned all the way. I learned that fast and easy are not always worth it. I was reminded of the “virtuous” character of patience. We can use it when we desire the outcome we imagine. To enjoy making this cake, reserve time and relax.”

I can’t claim to always be as patient in the kitchen, but I admire their mindful philosophy of cooking, taking time to smell the cider and the cinnamon, listen to the peels falling away from the apples and get lost in the rhythm of making all 26 layers of crepe, fruit and mascarpone cheese.

Here is their recipe for buckwheat crepes. What you choose to do with them is up to you (and to find their full tutorial on this cake, go to, but whatever level of difficulty you choose to aspire, try to enjoy the process.

Buckwheat Crepes

1 1/2 cups buckwheat flour

1/2 cup unbleached all-purpose flour

3/4 tsp. fine salt

1 pinch of cinnamon

1 1/2 Tbsp. turbinado sugar or agave nectar

3 cups milk

4 large eggs

3 Tbsp. of melted butter, plus 3 more Tbsp. of butter, for cooking

2 Tbsp. mild olive oil

Combine the flours, salt and cinnamon in a large bowl. In a medium bowl, combine the sugar or nectar, milk, eggs, 3 Tbsp. melted butter and olive oil. Slowly add the wet ingredients to the dry, and whisk until well combined and there are no lumps. Cover the batter with plastic wrap, making sure the plastic is touching the mixture, to avoid a skin forming. Refrigerate for at least 1 hour. The batter will keep for about 48 hours.

Once your batter has rested, pull it out of the refrigerator and allow to come to room temperature, whisk a little and pre-heat an 8-inch nonstick pan over medium heat. Add a little dab of butter until melted and remove excess with a folded paper towel. Using a ladle or an ice cream scoop, pour about 1.5 to 2 ounces of batter into the center of the pan. Immediately swirl the pan all around to spread the batter on an even coat that covers all the bottom of the pan. Cook for about 30 seconds, until the edges start releasing when you pull them with the help of a spatula. At this point flip and cook for another 10 to 15 seconds, transfer to a baking sheet, lay them out flat and allow them to cool. Continue with the same procedure — using a buttered paper towel on the pan in between crepes works great; you do not have to add butter every time to the pan;. Continue until your batter is gone and serve.

— Adapted from a recipe by Mariana McEnroe of Yes, More Please! (

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