Buckwheat crepes

January 5, 2019

Brittany package buckwheat crepes: 8.5 oz  (75% / 6.4oz buckwheat , 25% / 2.1 oz wheat flour), 2.4 oz butter, 2 C water, 3 eggs


1 C/120 g buckwheat, 1/2 C/60 g wheat flour, 2 eggs, 2.5 C buttermilk, 1/2 tsp salt (NYT)


7 oz Buckwheat flour

1 3/4 oz wheat flour

1/2 tsp salt

2 eggs

1.5-2 C water

1.5-2 C milk

How to mix: flour into bowl, break eggs into bottom flour bowl, stir to mix, add milk, then add water.

Rest 2 hours or overnight.

cook with butter, fold into squares with cooked  center filled with ham, cheese, egg


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