My mum used to make savoury pancakes for dinner when we were kids. Stuffed with something like tuna and cheese, I think. I always like adding to our repertoire, especially if it means Kian has more than two mouthfuls. A wrap of sorts has so many possibilities: a Mexican-inspired filling of beans, chilli, avocado and coriander; sweet, buttery onion with chunks of spiced meat; pumpkin and ricotta; curried vegetables...
But we never have wraps. The trouble with bought wraps is their list of ingredients. I can't bring myself to buy anything I don't want to put into our tummies. I make flatbreads but they crisp and crumble and it's not quite the same.
Until I started thinking more about mum's pancakes in Egypt and back to my time in France when I used to wander the main square in Montpellier looking for a bite to eat. There were always sweet crêpes filled with chocolate spread and savoury galettes made with buckwheat flour and oozing cheese.
A couple of weeks ago, I filled a big paper bag with buckwheat flour at my local organic shop and came home and made the batter. I let it sit in the fridge for an hour or two, and then cooked ladlefuls in a knob of butter till brown and set.
The perfect wrap. Soft and delicious and better than all those tortillas out there. I can't believe I haven't made them sooner. A couple of weeks ago, I made 'snails' with a mixture of softened onion, grass-fed beef mince spiced with cumin and coriander and a little grated cheese. Luca's had his smeared with avocado. He-who-picks-out-anything-green didn't.
Yesterday felt like another pancake day, except this time I ground the buckwheat groats myself to make the flour – much cheaper that way. A quick blitz of the batter ingredients*, a rest in the fridge and all you need is a good pancake pan. Slices of free-range ham and grated cheese for the boys with a bowl of tomatoes on the side; added wilted spinach and lots of basil for us. I folded the pancakes in half and popped them in the oven long enough for the cheese to melt.
I was in France again.
Except, hang on, I don't remember anyone there picking out the ham and squishing their noses...
Can someone please tell me I'm not alone with a
I know his unadventurous ways won't last forever, that it's most probably to do with attention or control, but right now I just want to hear that your child couldn't care less about your cooking either.
Please? It'll make me feel so much better.
* 1 1/4 cup buckwheat flour, 1/2 cup plain flour, 2 eggs, 2 1/2 cups milk, good pinch of salt