Buckwheat Crepes

Name: Buckwheat Crepes
Yield: 16 crêpes, 7-inch size
Ingredients: 1 cup buckwheat flour, sifted (see Note); 4 tablespoons (½ stick) unsalted butter, cut up; 2½ cups milk; 1 cup unbleached (all-purpose) flour, sifted (see Note); ¼ teaspoon salt; 4 eggs; Vegetable oil, for frying

Preparation info

16
crêpes, 7 inch size

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

2½ cups milk
4 tablespoons (½ stick) unsalted butter, cut up

Dessert
Vegetarian

Method

Warm the milk in a small saucepan with the butter over low heat. When the butter has melted, set aside to cool slightly.
Pour both flours into a food processor. Add the salt and process for an instant to blend.
With the motor running, pour in the milk and butter mixture and then drop in the eggs; process just until blended. Let the batter stand for 30