Recipe by Dreamer in Ontario
DH loves buckwheat crepes and I found this recipe in The Best Recipes in the World by Mark Bittman. They can be filled with almost anything savory. The batter should be allowed to sit for an hour before cooking but if you didn't plan ahead or just don't have time you could skip the resting period. The cooking time includes the 1 hour resting time.
Top Review by David J Rust
An excellent, easy-to-follow recipe! I made these for the first time this morning (mid-January, 2014) and threw together a blueberry sauce to go with them. Very nice! I need some practice in getting them thinner but they tasted great.<br/><br/>Oh, and it's true what one of my old cooking teachers said: when you make crepes, the first one will always be terrible ... no matter how good you are at making crepes.<br/><br/>Funny and true!<br/><br/>Great dish!
- 1⁄4 cup all-purpose flour
- 1 cup buckwheat flour
- 2 eggs
- 1⁄2 cup milk
- 1 cup water
- butter or corn oil or grapeseed oil, for frying
Directions See How It's Made
- Add first 5 ingredients to a bowl, whisk until smooth and let it rest for 1 hour.
- Heat an 8 or 10 inch nonstick skillet over high heat for 2 minutes.
- Add a bit of butter or oil to thinl coat the bottom of the pan (pour out any excess butter or oil).
- Pour 1/4 cup of batter into hot pan and swirl it around so that it coats the bottom of the pan completely (pour any excess back into bowl of batter).
- Lower heat enough so that batter dries on top before it burns on bottom and cook for 1 to 2 minutes.
- Flip over crepe and cook other side for about 1/2 minute.
- Repeat until all batter has been used up adding more butter or oil to pan as needed (you won't need to add grease for every crepe).
- Stack crepes as they are finished.
- Fill as desired and serve.
- FILLING SUGGESTIONS:.
- Ham & Cheese.
- Layer thinly sliced ham and Gruyere or Emmental cheese in the centre of each crepe; fold the bottom edge 1/3 of the way to the centre the fold the sides in and the bottom over to make an envelope. Serve as is or, better yet, brown in melted butter just before serving.
- Fried Egg.
- For this filling you will add the egg as you make the crepes.
- Cook the first side of the crepe as in step 3.
- Next you turn the crepe and break an egg into the centre of the crepe.
- Quickly fold in the side and bottom to make an envelope, cover and cook until the yolk has just set (about 2 minutes).
- Add salt and pepper to taste and serve immediately.