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.
