Title: Buckwheat Crepes
Categories: Bread Dessert Breakfast
Yield: 6 Servings
| 1 | c | Water |
| 1 | c | Milk |
| 3 | | Eggs |
| 1/2 | c | Buckwheat flour |
| 2/3 | c | White flour |
| 1/2 | ts | Salt |
| 3 | tb | Melted butter |
Buckwheat pancakes are great, but here's something a little more elegant:
buckwheat crepes. Serve them with melted butter and cinnamon sugar. 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 1/2 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.