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Buckwheat Crepe Batter
Makes 8 crepes
¾ cup plus 1 tablespoon buckwheat flour, sifted
1/3 cup all-purpose flour, sifted
½ teaspoon salt
1 ½ cups whole milk
3 large eggs
2 tablespoons unsalted butter, melted
additional stick of butter for crepe pan
Put sifted flours and salt in a large bowl. Whisk together milk, eggs and 2 tablespoons melted butter in a medium bowl. Add to flour mixture and whish until smooth. Refrigerate batter, covered, for 30 minutes before using. Or put all ingredients in a blender (or food processor) for 10 seconds.
Melt 1 tablespoon of the additional butter in a 7 inch well seasoned crepe pan. Pour a small amount of batter in the center of the pan. Twirl pan to spread batter. Bake over a medium-hot flame until brown. Flip to brown on second side. Continue making crepes with the remaining batter.
© Sally Bernstein, 2005