Recipe by Mulligan
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.
- 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 See How It's Made
- 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.
- 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.
- 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.