Buckwheat crepes, very common in France, are a nice alternative to a white flour crepe. Here's my version.
Buckwheat Crepes
Equipment: Spatula, a good non-stick pan (non-stick optional, can use additional butter), large mixing bowl, whisk, measuring cups and spoons
Ingredients:
- 1 cup buckwheat flour
- 1/4 cup whole wheat flour
- 2 large eggs
- 3/4 cup water
- 1/2 cup whole milk
- 1/4 cup buttermilk
- 1 Tbsp. melted butter
- 1 additional Tbsp. butter if using a not-non-stick pan
- Combine dry ingredients in large bowl
- Add milk, buttermilk and 1/2 cup of the water
- Add in eggs, one at a time, whisk to incorporate
- Add melted butter and whisk until smooth, should be the consistency of pancake batter without lumps, if it's too thick, add more of the water.
- Place in fridge for at least an hour before using.
- Check consistency (should be runny enough to swirl), add a bit more water if needed.
- Heat pan on medium until a drop of water dropped on surface instantly steams and evaporates.
- If not using a non-stick, drop a small drop of butter in pan and swirl.
- Using a 1/4 cup measuring cup, drop a cup of batter in pan and immediately pick it up and swirl it around to form a thin coat on bottom of pan.
- When small bubbles have formed and the edges begin to curl up, flip it over and place fillings on it, then fold into burrito shape or square, let cook a few more moments and remove onto plate.
XO, Debbie
