People who are new to Fasting often pose the questions: “Can I really eat ‘anything I want’ on a Slow Day?” and “What should I eat on Slow Days?” To answer those questions, I have decided to add some blog posts to show some of the foods we eat on what the world calls NFDs [non-fast days] but which, in our house, we call ‘Slow Days.’   This feature will appear sporadically.

Now for the answers.  Can you really eat ANYTHING you want on a Slow Day? Not really. If you eat too many calories every Slow Day, you will not lose weight.  There are many questions asked on the FastDiet Forumwhich tell that tale.  Once in a while your can splurge, as long as it isn’t everyday.  For what to eat on Slow Days, Dr. Mosley recommends a Mediterranean Diet.  As for how we eat, an example follows.

Crêpes** are one of the most versatile foods: for breakfast, dinner, or dessert there is an infinite variety of ways to fill, top, and eat them. They are the French version of the Mexican tortilla. Slow Days or Fast Days, crêpes are easy to prepare and easy to eat.  I hope this photo essay will inspire you.  **In Brittany, France where this food originated, there are two types:  the ‘galette’ which is made with buckwheat flour [like the recipe that follows] and the ‘crêpe’ which is made with all-purpose wheat flour. Lest my Breton ancestors roll over in their graves, I will make that distinction.

The ingredients are straightforward.  The more difficult item would be buckwheat flour, but you might be able to find Bob’s Red Mill brand.  Here are the ingredients:

[The liquid in the Pyrex cup is 1.75 cups of ‘water’, but I use water drained from cooking vegetables and/or potatoes for more nutrients. That’s why it looks as it does.]  Next you combine the flours and slowly whisk in the water.

Then whisk in the eggs, followed by the salt.

Now whisk it as if you meant it for a few minutes, until the batter runs off the whisk ‘in ropes.’

Cover lightly and let the batter sit on the counter for 30 minutes to 2 hours. It could sit in the refrigerator over night, if you wanted to use it the next morning.

Whisk again before using.  Next, I heat two 8″ cast iron pans.  They are well seasoned and that is important.  Put a little butter in each pan, then use a paper towel to wipe the butter over the inside of the pan. Save the paper towel for later.

Now you’ll need a pot holder and a 1/4 cup measure.  Hold the skillet handle in one hand and use the 1/4 cup measure as a dipper to scoop up some batter.  Pour most of the batter in the pan while you tilt and tip the pan in such a way that the batter spreads over the bottom. This might take some practice, but you do not have to get them thin or perfectly round.  Cook each crêpe until the edges dry and lift from the bottom.  You may notice little bubbles or holes on the crêpe. These 3 things tell you it is time to turn them.

Did you notice that the crepe is not perfectly formed? It is rustic!  Take each crêpe from the pan and lay them on a tea towel to cool. Every 3 crepes, wipe the paper towel with the butter on the bottom of the skillet.  Keep going until you have used all the batter or freeze what is remaining to cook and use later. HINT: I usually cook more crêpes than I’ll need for a recipe, then freeze them in a zipper bag.

What to do with those lovely rounds of goodness?