This is the best crepe recipe I have found. I have used the Alton Brown recipe in the past with mixed results, but this one was much easier. Allowing the batter to sit in the refrigerator overnight may be the key; not a single crepe turned out bad. The first time I made it I accidentally used AP flour, forgetting that I had buckwheat flour and they still turned out perfect!
this recipe seems to have way too much flour! Was it printed wrong? 5 kg flour? I did the math and did a smaller version of the recipe and sure enough it was more like a paste rather than a crepe consistency. Can anyone confirm what the correct ingredient amounts are?
outstanding. i made the recipe for 6 but it made 11 (after i messed up three). i just threw everything in my blender and they turned out great. i have a 10 inch crepe pan it took about 1/4-1/2 cup per crepe. i also had to add a lot of water after refrigerating. also i didn't understand why that step was necessary so if someone could enlighten me. i am not a big crepe fan but wanted some buckwheat. they are usually too eggy. i topped them with yogurt, feta, arugula, and tomato. i am going to do this again but i will add some lemon juice and teff flour to make mock injera bread (as opposed to it taking me all night fermenting it). thanks again.
Could I have loved this anymore I wonder? That would certainly be a no. I love buckwheat, and I loved this crepe recipe. The instructions seemed a little daunting at first, I'll admit, but the details are now so much appreciated as well as the tips (beer) and filling notes. This is a very well presented recipe with noticeable care. It did take me 3 crepes in, to finally get the thinness that made for a perfect crepe, I found I needed to thin out the batter quite a bit after removing it from the fridge, which worked fine in regards to taste. The filling... was so wonderful, I especially loved the runny egg yoke. Thank you for my new favorite brunch.