Buckwheat Crepes Recipe
Buckwheat Crepes has a Terrific taste.The Milk and Eggs gives the Buckwheat Crepes Cool taste.
Summary
Ingredients
21/2 cups milk
4 tablespoons sweet butter, cut up
1 cup buckwheat flour, sifted
1 cup unbleached all-purpose flour, sifted
1/4 teaspoon salt
4 eggs
Vegetable oil for frying
Directions
Warm the milk in a small saucepan with the butter.
When the butter has melted, set aside to cool slightly.
Pour both flours into the bowl of a food processor fitted with a steel blade.
Add the salt and process for an instant to blend.
With the motor running, pour in the milk and butter mixture and then drop in the eggs; process just until blended.
Let batter stand for 30 minutes.
Brush a 7-inch crepe pan with a paper towel dipped into vegetable oil.
Set over medium heat and heat until smoking.
Pour 1/4 cup batter into the pan and immediately tilt and turn the pan so that batter will cover the surface evenly.
The crepe may have a few holes; this is fine.
Turn the crepe when under side is well browned, 3 or 4 minutes, and cook the other side for 2 or 3 minutes.
Slide crepe out onto a kitchen towel to cool.
Repeat with remaining batter, stacking finished crepes; add additional milk if batter seems too thick, and re-oil skillet after each crepe.
When crepes are cool, use immediately, or layer with wax paper and refrigerate or freeze.
When the butter has melted, set aside to cool slightly.
Pour both flours into the bowl of a food processor fitted with a steel blade.
Add the salt and process for an instant to blend.
With the motor running, pour in the milk and butter mixture and then drop in the eggs; process just until blended.
Let batter stand for 30 minutes.
Brush a 7-inch crepe pan with a paper towel dipped into vegetable oil.
Set over medium heat and heat until smoking.
Pour 1/4 cup batter into the pan and immediately tilt and turn the pan so that batter will cover the surface evenly.
The crepe may have a few holes; this is fine.
Turn the crepe when under side is well browned, 3 or 4 minutes, and cook the other side for 2 or 3 minutes.
Slide crepe out onto a kitchen towel to cool.
Repeat with remaining batter, stacking finished crepes; add additional milk if batter seems too thick, and re-oil skillet after each crepe.
When crepes are cool, use immediately, or layer with wax paper and refrigerate or freeze.
