Monthly Archives: June 2013


Good ol’ favorite. We’re using an obsolete Villaware. Cook’s Illustrated is now recommending the All-Clad, but it’s crazy expensive.

  • 240g flour (half white, half whole wheat). We use King Arthur. 
  • 20g flax meal
  • 1 tablespoon baking powder
  • 3g salt
  • 12 ounces yogurt, milk, cottage cheese, buttermilk or whatever. Usually we use a combination of yogurt and milk.  
  • 3 eggs
  • 1/2 cup melted butter

Whisk wet ingredients together, and dry ingredients together, separately; combine and add melted butter at the end. Mix until everything is well-incorporated. Heat up the waffle iron, we use the highest setting on ours. Go. Maple syrup.




We eat crêpes for breakfast. Great with Kozlowski Farms’ Apricot Spread, or with savory fillings like lox and capers.

  • 160g flour: half white, half whole wheat. We use King Arthur. 
  • 15g flax meal
  • 3g salt
  • 8 ounces of milk
  • 2 ounces of water 
  • 3 eggs
  • 3 tablespoons melted butter
  • Circumflexes as appropriate

Whisk dry ingredients together. Whisk water-milk-eggs together in a separate bowl. Combine wet with dry and mix well. Add melted butter at the end. Allow the batter to rest for at least 5 minutes. Butter a crêpe pan or thin skillet, stove temperature moderately high. When the pan is hot, add about an ounce of batter, and tilt pan to distribute evenly. Allow excess to drip back into batter bowl.  Each crêpe takes 10-15 seconds to cook per side, add another 10 seconds of cooking, then slide onto plate.




Kechlach are addictive onion-poppy crackers of Eastern European origin.

Ingredients for one Batch:

  • 3 beaten eggs
  • 1/2 cup of boiled water
  • 3/4 cup vegetable oil
  • 1 tablespoon salt
  • 2 diced onions
  • 2 tablespoons poppy seeds
  • 1 teaspoon baking powder
  • 4 cups flour (a mixture of white & whole wheat), plus extra flour for rolling out & kneading

Preheat oven to 375 degrees F. Beat eggs; beat in the hot water; add oil and salt, onions and poppy seeds. Mix well. Then mix in the flour and baking powder until a dough forms. Turn the mixture out onto a well-floured breadboard. Knead for 5 minutes, adding additional flour as necessary until the mixture is smooth and elastic. Roll it out until it is between 1/4 and 3/8 inch (4-7mm) thick; cut into rectangles which are approximately 3×1 inch. Transfer to an ungreased cookie sheet. Bake for 30 minutes.