Buckwheat Crepes
Buckwheat pancakes are great, but here's something a little more elegant: buckwheat crepes. Serve them with melted butter and cinnamon sugar.
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| 1 | cup |
milk
|
|
| 3 | large |
eggs
|
|
| ½ | cup |
buckwheat flour
|
*
|
| ⅔ | cup |
all-purpose flour
white |
|
| ½ | teaspoon |
salt
|
|
| 3 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 237 | ml |
milk
|
|
| 3 | large |
eggs
|
|
| 118 | ml |
buckwheat flour
|
*
|
| 158 | ml |
all-purpose flour
white |
|
| 2.5 | ml |
salt
|
|
| 45 | ml |
butter
melted |
|
Directions
To make batter in a blender, put all ingredients into a blender jar in order given, and blend briefly at medium speed.
Stop and scrape down the sides of the blender jar; then blend for another 5 seconds or so.
Pour out the batter into a bowl, cover and let rest for 1 hour before using.
To make batter by hand, beat the eggs slightly, add milk, water, salt and melted butter, then gradually whisk in flours.
Pour the batter through a strainer and let sit for ½ hour before using.
To cook crepes, melt a little butter in a crepe pan and cook.
As buckwheat has an enormous capacity to absorb liquid, you might find it necessary to thin the batter with more milk or water.
