Bluebird Grain Farms

There are many reasons to go to the farmer's market, chief among them the beautiful produce you find there grown by local farmers. Add to that the products that you can't normally buy at most stores, and I'm there. Bluebird Grain Farms falls into this latter category; while you can find their flour and grain products at local PCC stores, they are not readily available elsewhere. Apparently the rest of the world has yet to catch onto the incredible versatility, flavor, and nutrition benefits of these wheat alternatives. Although Bluebird Grain Farms does sell some common grain products such as wheat and rye, I know them more for their Emmer flour.

I used to refer to this grain as farro, but I learned recently from the helpful staff at the Bluebird Grain Farms stand that the word farro actually means "grain". Emmer is a type of grain or farro. That being said, many places use the terms Emmer and farro interchangeably, most notably in Italy where it is quite common, and with good reason. It is really good — more substantial than your standard white flour (and undoubtedly significantly better for you) without any of that dry or "healthy" taste sometimes associated with whole wheat baked goods. I have used it in cookies, quick breads, and this time, crepes.

I would highly recommend making these crepes. They are super simple and fast, and can be filled with anything you want, savory or sweet. Our apple-leek filling worked perfectly with the slight nuttiness of the Emmer in the crepes (and it paired extraordinarily well with a chilled Prosecco!). So find yourself some grains and get cooking!

Emmer Crepes — Combine 3 eggs, 2/3 cup Emmer flour, 1 cup whole milk, and 1/4 tsp. salt in a blender. Whirl until all ingredients are combined. If time allows, let sit for 30 minutes or an hour at room temperature, then whirl again in the blender before using.

To make crepes, heat an 8-inch skillet over medium high heat. Add about 1/2 Tablespoon of butter and swirl until melted. Use one hand to tip the pan while pouring about 1/4 cup of batter into the pan with the other hand, swirling constantly until the batter is evenly distributed. Cook for about 1-2 minutes, flip with a spatula, then put your choice of filling along the center of the crepe while it is still in the pan. Fold the sides in onto the middle, then slide the ready crepe out of the pan and onto a plate.