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    You are in: Home / Recipes / Buckwheat Crepes Recipe
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    Buckwheat Crepes

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 35 mins

    2 hrs 30 mins

    5 mins

    Mulligan's Note:

    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 nytimes.com.

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    Ingredients:

    Serves: 2

    Yield:

    8-inch ...

    Units: US | Metric

    Directions:

    1. 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. 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. 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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    Nutritional Facts for Buckwheat Crepes

    Serving Size: 1 (330 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 594.9
     
    Calories from Fat 280
    47%
    Total Fat 31.1 g
    47%
    Saturated Fat 4.9 g
    24%
    Cholesterol 323.3 mg
    107%
    Sodium 745.8 mg
    31%
    Total Carbohydrate 58.7 g
    19%
    Dietary Fiber 4.8 g
    19%
    Sugars 8.0 g
    32%
    Protein 21.8 g
    43%

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