Buckwheat Crepes

Yield:
4 servings
Level:
Easy
Ingredients
  • 5 tablespoons unsalted butter, plus more for the skillet
  • 2/3 cup buckwheat flour
  • 1/3 cup all-purpose flour
  • 1 3/4 cups whole milk
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh parsley (optional)
  • Assorted fillings
Directions
  • Melt 5 tablespoons butter in an 8-inch nonstick skillet. Combine the melted butter, both flours, the milk, eggs and salt in a blender and process until smooth (set the skillet aside). Let the batter rest at room temperature at least 1 hour or overnight. Stir in the parsley, if desired.

  • Preheat the oven to 300 degrees. Heat the skillet over medium heat until a drop of water sizzles in it. Lightly butter the skillet, then add a scant 1/3 cup batter and quickly swirl to coat the bottom of the pan. Cook until the crepe sets and browns around the edges, about 2 minutes. Carefully lift with a rubber spatula, flip over and cook about 30 more seconds. Transfer to a plate.

  • Repeat with the remaining batter, adding more butter as needed and stacking the finished crepes. Wrap the crepes in a damp dish towel and place in the oven to reheat, about 10 minutes.

  • (You can make the crepes a day ahead. Just wrap in plastic and refrigerate, then reheat before assembling.) Serve with assorted fillings.

  • Sweet Onion Crepe Filling

  • Sauteed Spinach Crepe Filling

  • Creamy Mushroom Crepe Filling

  • Citrus Shrimp Crepe Filling

  • Photograph by Con Poulos


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    This recipe is featured in:

    The Best Christmas Recipes