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

***OR***

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

***OR***

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

Crepes

February 5, 2012

1995 SF Chron. Yield about 25 crepes. Stack flat on a plate, cool or serve & eat.

Mix liquid ingredients:

  • 6 eggs
  • 1 1/2 C Milk
  • 1 C water

Add dry ingredients

  • 1/2 to 3/4 C flour 1 tsp salt
  • 1 tsp sugar
  • 3 TB melted butter

Heat 6 -7 inch cast iron or crepe pans until water sizzles, use med-hi  heat, butter pan before pour small amount  batter (1/4 C or less) and swirl to coat pan (thinly, pour excess batter back into bowl). Turn crepe when small bubbles appear.Cook briefly once turned.