Buckwheat Crepes
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
- ½cup whole-wheat flour
- ½cup buckwheat flour
- ½cup white flour
- 1teaspoon salt
- 4large eggs
- 1cup whole milk
- 4tablespoons melted butter
- Canola or other vegetable oil, for skillet
- Roasted cauliflower, parsnip and leek filling (see recipe)
Preparation
- Step 1
In a large mixing bowl, combine flours and salt. Add eggs and mix well. Gradually add milk and 1¼ cups water, whisking vigorously to prevent lumps. Add butter and whisk until smooth. (Alternatively, these ingredients may be combined in a blender and processed for 1 minute.) Cover and refrigerate for at least 1 hour. Stir well before using.
- Step 2
Place a baking sheet in oven and heat to 175 degrees. Dampen a dish towel with warm water and set aside. Using a brush or paper towel, lightly oil a 6- to 8-inch lightweight skillet or crepe pan. Place over medium heat. When pan is warm, lift from heat and wait 3 seconds, then pour in ¼ cup crepe batter while tilting pan so batter coats bottom evenly. Return to heat. Cook until lightly browned underneath, about 2 minutes. Turn and cook other side about 1 minute. (First crepes may tear and need to be discarded.) Place finished crepes on baking sheet in oven and cover with damp towel.
- Step 3
To fill crepes, remove from oven. Raise oven temperature to 350 degrees. Place one crepe on a plate (replace towel on others), and spread about 3 tablespoons filling across one end. Roll end just enough to enclose mixture. Fold in two sides of crepe, then continue to roll. Place filled crepes in a baking dish just large enough to hold them. Pour a portion of filling's sauce over top and place in oven 15 to 20 minutes, or until warmed through. Serve immediately.
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