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Buckwheat Crepes Recipe
|Milk||2 1⁄2 Cup (40 tbs)|
|Sweet butter||4 Tablespoon, cut up|
|Buckwheat flour||1 Cup (16 tbs), sifted|
|Unbleached all purpose flour||1 Cup (16 tbs), sifted|
|Vegetable oil||2 Cup (32 tbs) (Used For Deep Frying)|
Serving size: Complete recipe
Calories 2360 Calories from Fat 1205
% Daily Value*
Total Fat 136 g209.5%
Saturated Fat 54.3 g271.7%
Trans Fat 0 g
Cholesterol 1031.4 mg
Sodium 1013.7 mg42.2%
Total Carbohydrates 224 g74.6%
Dietary Fiber 16.3 g65.3%
Sugars 35 g
Protein 74 g147.6%
Vitamin A 61% Vitamin C
Calcium 83.1% Iron 84.8%
*Based on a 2000 Calorie diet
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.