Special Feature: Products Sally Recommends

Buckwheat Crepe Batter

by Sally Bernstein

Makes 8 crepes

¾ cup plus 1 tablespoon buckwheat flour, sifted
1/3 cup all-purpose flour, sifted
½ teaspoon salt
1 ½ cups whole milk
3 large eggs
2 tablespoons unsalted butter, melted

additional stick of butter for crepe pan

Put sifted flours and salt in a large bowl.  Whisk together milk, eggs and 2 tablespoons melted butter in a medium bowl.  Add to flour mixture and whish until smooth.  Refrigerate batter, covered, for 30 minutes before using. Or put all ingredients in a blender (or food processor) for 10 seconds.

Melt 1 tablespoon of the additional butter in a 7 inch well seasoned crepe pan.  Pour a small amount of batter in the center of the pan.  Twirl pan to spread batter.  Bake over a medium-hot flame until brown.  Flip to brown on second side.  Continue making crepes with the remaining batter.

© Sally Bernstein, 2005

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

Share this article with a friend:

Free eNewsletter SignUp

Sally's Place on Facebook    Sally Bernstein on Instagram    Sally Bernstein at Linked In

Global Resources

Handmade Chocolates, Lillie Belle Farms

Food411 Food Directory