Buckwheat Crepes
A fun light meal where you can get creative with the fillings!
Ingredients
- 2 cups milk of your choice
- 8 Tbsp butter, melted
- 1 cup flat beer or water
- 1 Tbsp sourdough levain if not using beer :-)
- 4 eggs
- 3/4 cup buckwheat flour
- 1 1/2 cup soft wheat pastry flour
- 1 tsp sea salt
- 1 tsp sugar
Instructions
- In a blender, combine all wet ingredients. Add all dry ingredients. Blend and let sit at least 2 hours or up to 2 days in fridge.
- Cooking crepes can be tricky. The key is to allow the pan to heat up thoroughly and to get the heat high. It is not unusual for the first one to not go quite right, but things only get better from there! Once hot, liberally oil the pan and ladle in about 1/4 cup of crepe batter. Cook, undisturbed, watching as bubbles form, and turning as soon as is possible (about 1 minute). Flip the crepe and cook about 1 minute longer. And repeat for as many as you need for that meal, storing any remaining batter back into the fridge.
Notes
Notes:
The picture features crepes stuffed with walnuts, blue cheese, and arugula. Spinach could most surely serve as a substitute, along with a dressing of vinegar, ground mustard, oil, and ground pepper. One of our restaurant customers makes the best crepes stuffed a plenty with root vegetables - steamed carrots, beets, and sweet potatoes are in season now!
Organically Sourced Ingredients:
Next Step Produce: wheat and buckwheat flours
Red Tree Farmstead: eggs
Recipe contributed by Next Step Produce