Buckwheat Crepes


  • 2/3 cup whole milk
  • 1/2 tablespoon sugar
  • 1/4 teaspoon sea salt
  • 1 tablespoon butter, melted
  • 2 1/2 tbsp buckwheat flour
  • 1/4 cup all-purpose flour
  • 1 large egg

In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill in the fridge at least one hour, preferably overnight.

If refrigerated overnight, remove the batter from the refrigerator about an hour before frying. Stir it briskly; it should be the consistency of heavy cream. (If not, you can add a tablespoon of milk.)

Heat a 8- to 9-inch skillet on the stovetop. Drop a tiny piece of butter or neutral oil in the hot pan and wipe it around with a paper towel.

Lift the pan and pour 1/4 cup of the batter in the middle of the hot skillet, swirling the pan to distribute the batter quickly and evenly. The pan shouldn’t be too hot or too cold: the batter should start cooking within a few seconds, giving you just enough time to swirl it.

After about a minute, run a non-stick spatula around the underside of the rim of the crêpe, then flip the crepe over using your fingers to grasp.

Let the crêpe cook on the flip side for about 30 seconds, then slide it out onto a dinner plate. Repeat, cooking the crepes with the remaining batter, stirring the batter every so often as you go.

 From David Leibovitz. Makes about 7 crepes


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