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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 12 |
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You can get these buckwheat crepes from a street vendor in France. You can add sauteed spinach, cheese and a fried egg, or just top it with the usual toppings - nutella, fruit preserves or cheese. From . Ingredients:
1 cup low-fat milk (2 percent) |
1/3 cup water |
3 large eggs |
1/2 teaspoon salt |
2/3 cup buckwheat flour |
1/2 cup unbleached white flour |
3 tablespoons canola oil |
Directions:
1. Place the milk, water, eggs and salt in a blender. Cover the blender, and turn on at low speed. Add the flours, then the canola oil, and increase the speed to high. Blend for one minute. Transfer to a bowl, cover and refrigerate for one to two hours.
2. Place a seasoned 7- or 8-inch crêpe pan over medium heat. Brush with butter or oil, and when the pan is hot, remove from the heat and ladle in about 3 tablespoons batter. Tilt or swirl the pan to distribute the batter evenly, and return to the heat. Cook for about one minute, until you can easily loosen the edges with a spatula. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all of the batter is used.
3. Advance preparation: These freeze well for several weeks. Stack them between pieces of wax paper or parchment, and wrap airtight before freezing. You can make and refrigerate them up to a day ahead of serving.
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