Savory Buckwheat Crepes With Guyere |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
3 eggs |
3/4 cup white buckwheat flour |
1/4 cup pure buckwheat flour |
1/4 teaspoon salt |
1/4 teaspoon finely ground black pepper |
1/2 lb gruyere, grated |
Directions:
1. Beat eggs and 1 1⁄2 cups water in a large mixing bowl.
2. Sift together flours, salt, and pepper and add to egg mixture. Cover with plastic wrap and refrigerate overnight.
3. To cook, heat a large nonstick pan over medium-high heat. When pan is very hot, remove from heat and pour 1⁄4 cup batter into the center. Tilt pan to distribute batter and return to heat. Cook crêpe until lightly browned, about 2 minutes, then flip with a spatula and cook for 1 more minute. Transfer to a plate and keep warm in a low oven while making remaining crêpes.
4. Return 1 cooked crêpe to pan, sprinkle 1⁄4 cup of the cheese in the middle, and fold to make a square. Cook until cheese melts, about 30 seconds. Repeat for remaining crêpes. Serve immediately, seam side down, with a pat of butter.
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