Buckwheat crepes with rhubarb in orange sauce & brown butter + GIVEAWAY

A lick-the-pot sauce that's buttery/sweet/tart to serve with buckwheat crepes + a giveaway and discount code for Big Bold Health's buckwheat flour

Buckwheat crepes with mandarin oranges and rhubarb in orange-butter sauce, finished with hot browned butter

Crepe in pan, crepes folded into quarters and plated family-style

For all subscribers: The company Big Bold Health is offering a 15% discount on their Himalayan tartary buckwheat. This is the best buckwheat flour I’ve come across in as long as I’ve been baking.

Click this link for the discount, and it will take you straight to the site, or use code HYC15 for any other products in their line. The code is good until May 31st.

Paid subscribers: both recipes—crepes with rhubarb and orange sauce (below) + lemon tart— feature buckwheat flour, its flavor working particularly well with the citrus in both recipes.

Paid subscribers will automatically be entered to win one of five 2-pound bags of their buckwheat flour. Note: giveaway is only available for residents of the U.S. and Canada (they tried shipping to the UK and the recipient was told they had to pay a customs fee of £600). Winners will be drawn by next Friday and notified by email.

Free subscribers: I posted the buckwheat crepe recipe for you, and you can find it in the Recipe Index and here.

»> Here’s a link to a lovely short video on the farmer and milling co-op in upstate New York.

I’ve been craving crepes Suzette for the longest time—I like crepes any way you make them, sweet or savory; plain, filled, hot or even cold, spread with softened butter and sprinkled with salt and sugar. Suzette are particularly brilliant in the way the recipe brings tart, sweet, warm, and savory all together, and igniting warmed cognac and Grand Marnier in just enough liquor and drama to make you forget about all of the butter you’re eating. You just want to bathe in it.