Buckwheat Crêpes

Name: Buckwheat Crêpes
Yield: Yield: 8 Portions
Cuisine: French
Ingredients: Bananas in Cardamom Syrup; Melons in Basil-Lime Syrup; Fresh berries, as needed; Applesauce, as needed; Clarified butter, as needed, for cooking; 1 fl oz/30 mL vegetable oil; Frozen Almond Ricotta; Apple Compote; 1½ pints/720 mL milk; 3 eggs, well beaten; 1½ cups/360 mL water; 1 tsp/3 g kosher salt; 8 oz/227 g all-purpose flour; 8 oz/227 g buckwheat flour; Shredded cheese, such as Cheddar, Gouda, or Fontina, as needed; Shredded cheese, such as Cheddar, Gouda, or Fontina, as needed; Shredded cheese, such as Cheddar, Gouda, or Fontina, as needed; Cooked ham, as needed; Shredded cheese, such as Cheddar, Gouda, or Fontina, as needed

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

Crêpe Batter

8 oz/227 g buckwheat flour
8 oz/227

Europe
Korea
Japan
Russia
France
Dessert
Street Food
Mediterranean
Vegetarian

Method

For the batter, combine the flours, eggs, milk, salt, water, and oil in a blender and process until very smooth.
Pour 5 fl oz/150 mL of crêpe batter onto a preheated and well-buttered crêpe maker or griddle and spread with a crêpe spreader into a thin crêpe. Cook o